Radio Given Recipes - January 2013

Radio Given Recipes January

PUPPY CHOW (jan/feb87pg7, not given) 1-5-13 Top of page
Snack for People

½ cup chocolate chip
1 stick butter
½ cup chunky peanut butter
7 cups Crispex cereal
1 1/3 cups powdered sugar
2/3 cup powdered milk

Melt first three ingredients together. Combine remaining ingredients. Combine both mixtures. Serve as desired.

PINEAPPLE SMOKIES 1-5-13
1 cup packed brown sugar
3 tbsps. flour
2 tsps. ground mustard
1 cup pineapple juice
1/2 cup white vinegar
1 1/2 tsp. soy sauce, optional
2 pounds little smokies

Combine brown sugar, flour, and mustard. Add juice, vinegar and soy sauce. Boil for about 2 minutes and make sure whatever thickening agent you use is cooked. Add smokies and coat.

GREEK CHICKEN PASTA (allrecipes.com) 1-5-13

1 pound uncooked pasta
1 tbsp. olive oil
2 cloves garlic
1/2 cup chopped red onion
1 pound boneless skinless chicken breast
14 oz. can marinated artichoke hearts
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

SUGAR FREE BANANA CREAM PIE 1-5-13

1 graham cracker crust
2 boxes cook and serve vanilla pudding
3 1/2 cups milk
1-2 bananas
cool whip

In a saucepan cook pudding and milk until it boils over medium heat. Remove from heat and let cool. Layer bananas and pudding in the crust and top with cool whip.

You can make FERMENTED PICKLES by visiting this link. (from learningherbs.com 8-4-12) 1-5-13

DOLLY PARTON SALAD (4-7-12) 1-5-13

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

TOSCANA SOUP (Olive Garden, from food.com) 1-5-13

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

M HASH BROWN CASSEROLE 1-12-13 Top of page

2 lbs. hash browns
8 oz. cubed ham
2 cans cream of mushroom soup
16 oz. sour cream
2 cups shredded cheddar cheese
1 1/2 cups grated parmesan cheese

Preheat oven to 375°. Lightly grease a 9x13" pan. In a large bowl, combine all ingredients except parmesan cheese. Pour mixture into pan and top with parmesan cheese. Bake 45-60 minutes.

OVERNIGHT BREAKFAST CASSEROLE1-12-13

6 slices bread, trimmed and cubed
1 lb. sausage, cooked and drained
1/4 cup green pepper, cooked, optional
4 oz. can mushrooms drained, optional
1 cup cheddar cheese, grated
2 cups milk
6 eggs
1 tsp. salt
1/4 tsp. pepper

Layer in order, bread, sausage, peppers and mushrooms, and cheese in 9x13" casserole. Beat together eggs, milk, salt and pepper. Pour over layered ingredients. Cover with foil and refrigerate overnight. Bake at 350° for 35-45 minutes.

CROCKPOT BREAKFAST CASSEROLE1-12-13

Spray large crockpot with non stick spray. Spread half 30 oz .bag of hash browns on the bottom. Add layer 1/2 pound cooked breakfast sausage. Add shredded cheddar and mozzarella (4 oz. each). Top with 3 sliced green onions. Repeat layers. In a separate pan, whisk together 1 dozen eggs, 1/2 cup milk, salt and pepper to taste. Drizzle over mixture in crockpot. Put crockpot on high and cook 4 hours or 8 hours on low..

ARKANSAS BETTY'S BEEF STEW1-12-13

2-3 lbs. stew meat, or chuck
8 potatoes, cubed
2-3 cups sliced carrots
1 onion, chopped
16 oz. frozen corn
2 cans stewed tomatoes, mashed
salt and pepper to taste
1/4 tsp. sweet basil
1/4 tsp. celery seed
1 cup ketchup
1 bay leaf
1 cup frozen okra, add at last hour of cooking

Put all ingredients in crock pot. Cook on high for 1 hour. Put on lower 6-8 hours.

BREAKFAST COOKIES 1-12-13

1 cup flour
3/4 cup sugar
1/4 tsp. soda
1/2 cup soft butter
1/2 cup crumbled, crisp bacon
1 egg
2 cups cereal flakes

Combine all dry ingredients. Cut in butter. Mix in bacon. Add egg and mix together. Mix in cereal and drop by teaspoonful on ungreased cookie sheet. Bake 350° for 12-15 minutes.

APPLE CAKE (11-3-12) 1-12-13

1 yellow cake mix
1/3 cup oil
1/4 cup water
3 eggs, beaten
21 oz. can apple pie filling

Beat eggs and add oil and water. Mix. Stir in pie filling. pour into greased and floured 9x13" pan. Bake at 350° for 35 minutes. Can frost with cream cheese frosting.

TATER SOUP 1-12-13

6 medium potatoes, cubed
8 oz. cream cheese, room temperature

In a large bowl, add 3 soup size cans of chicken broth, 1 can cream of chicken soup not diluted. Mix together and put in microwave until heated but not boiling.

1/2 cup diced onion
1 pound crisp bacon, broken up
salt and pepper to taste

Put into dutch oven and heat until not quite boiling. Reduce heat and simmer until potatoes are done.

DOLLY PARTON SALAD (4-7-12) 1-12-13

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

EGG NOG FRENCH TOAST 1-12-13

Dip bread into egg nog and fry.

BREAKFAST TACOS 1-12-13

1 lb sausage
1 bag hash browns
12 eggs
chopped onions
shredded cheese

Brown sausage in pan and add onion. Cook hash browns in another pan. Put together and add eggs and cook until done. Serve warm on warmed taco shells.

TATER SOUP 1-12-13 Top of page

6 medium potatoes, cubed
8 oz. cream cheese, room temperature

In a large bowl, add 3 soup size cans of chicken broth, 1 can cream of chicken soup not diluted. Mix together and put in microwave until heated but not boiling.

1/2 cup diced onion
1 pound crisp bacon, broken up
salt and pepper to taste

Put into dutch oven and heat until not quite boiling. Reduce heat and simmer until potatoes are done.

EGG AND CHEESE CASSEROLE SUPREME 1-19-13

10 eggs
2 cups cottage cheese
1/4 cup butter, melted
1/2 pkg. shredded cheese
2 cups monterey jack cheese, shredded
ham or bacon bits, as much as desired

Beat eggs until foamy. Add remaining ingredients. Pour into greased 9x13" baking dish. Bake at 350° for 40-45 minutes. Half way through the baking time, stir casserole.

FRENCH TOAST CASSEROLE 1-19-13

1 pound loaf french bread cut into 1 inch cubes
8 eggs, lightly beaten
2 cups 2% milk
4 tsps. sugar
1 tsp. vanilla extract
3/4 tsp. salt

Topping:

2 tbsps. butter
3 tbsps. sugar
2 tsps. ground cinnamon
maple syrup, optional

Put bread cubes in greased 9x13" baking dish. In large bowl, whisk together the eggs, milk, sugar, vanilla and salt. Pour over bread and cover pan and refrigerate for 8 hours or overnight. 30 minutes before baking, set on counter and dot with butter. Combine sugar and cinnamon and sprinkle over top. Cover and bake for 45-50 minutes until knife inserted in center comes out clean.

SOFT SOURDOUGH RYE BREAD

Starter:

1 1/2 cups medium rye flour
1 envelope dry yeast
1 cup lukewarm water

Dissolve yeast in water and add flour. Put in greased bowl. Cover bowl with plastic wrap with holes punched in top and leave sit at room temperature for 2-3 days.

Add
1 1/4 cups warm water
2 tbsps. sugar
2 tbsps. wheat gluten
1 tsp. salt
2 tbsps. caraway seeds
2 cups medium rye flour
4 cups regular bread flour

Using a dough hook, knead for 15 minutes. Press into greased bowl, covered in a warm place for 1 to 1 1/2 hours. Punch down, let rest 10 minutes. Shape into 2 loaves on greased and cornmeal sprinkled cookie sheet. Let rise 45 minutes to 1 hour. Brush with beaten egg and water mixture. Bake at 375° for 45 minutes with a pan of water in the oven.

HOMEMADE TOMATO SOUP 1-19-13

3 pounds freshly picked tomaotes or vine ripened
8 oz. chicken broth or water
1/2 cup chopped celery
2 tbsps. fresh basil
1/2 cup chopped onion

Combine tomatoes and broth and let simmer 30 minutes on low. Strain into bowl. Return to pot and stir in 1 1/2 to 2 tbsps. flour. Add celery, basil and onion. Cook over very low heat until thickened to desired consistency. Stir in 1 cup half and half or milk in the last 10 minutes. Season to taste with salt and pepper. Soup will have chunks. Process in blender before serving if you want it smooth.

RYE BREAD (Amana type) 1-19-13

1/2 cup potato buds
3 cups hot water
1 tbsp. shortening
1 cup warm water
1 1/2 envelopes dry yeast
1 tsp. sugar
7-8 cups rye flour
1 tbsp. caraway seed
1 tbsp. salt, added at the very end

Mix potato buds, hot water, and shortening and let cool. Mix together warm water, yeast and sugar and let sit. Gradually add flour, caraway seed and yeast mixture to potato mixture. Knead until flour is worked in. Add salt and work in. Let rise in bowl until double in size. Cut dough in half and place into 2 greased loaf pans. Make hole in center of each with finger. Let rise until double. Brush with water before baking. Bake at 375° for 25 minutes. Lower oven to 350° and bake 25 minutes more. Brush with melted butter when removed from oven.

EASY TOMATO SOUP 1-19-13

Saute:

1 tsp. chopped onion
2 tbsp. butter

Stir in:

3 tbsps. flour
2 tsps. sugar
1 tsp. salt
1/8 tsp. pepper

Cook until smooth and bubbly. Remove from heat and stir in 2 cups tomatoes. Bring to boil for 1 minute and add 2 cups milk.

ARKANSAS BETTY'S BEEF STEW (1-12-13) 1-19-13

Put all ingredients in crock pot. Cook on high for 1 hour. Put on lower 6-8 hours.

TOMATO SOUP 1-26-13Top of page

Saute some onion, garlic and celery in olive oil. Add 2 large cans and 1 small can of tomatoes. Let simmer. Add 3 oz. low fat cream cheese. When combined, put in blender and blend until smooth. Return to pot and add some non fat milk.

CHOCOLATE LOVERS DREAM CAKE 1-26-13

1 box betty crocker super moist chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
8 oz. sour cream
4 oz. instant chocolate fudge pudding mix
1 bag semi sweet chocolate chips

Preheat oven to 350°. Generously grease and lightly flour a 12 cup fluted tube pan. In a large bowl, mix the cake mix, milk, butter, eggs, sour cream and dry pudding until well blended. Stir in 2 cups chocolate chips. Pour into pan. Bake 56-64 minutes or until top springs back when touched. Cool 10 minutes. Turn pan upside down and remove. Let cool 2 hours. Top with Ganache and caramel toffee topping.

GANACHE 1-26-13

1 cup semi sweet chocolate chips
2/3 cup whipped cream

Melt together and pour over cake.

CARAMEL TOFFEE TOPPING 1-26-13

1 1/2 cups chocolate chips
1/2 cup caramel topping
1/2 cup toffee bits

Mix together and put on top of cake.

DOLLY PARTON SALAD (4-7-12) 1-26-13

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

GREEN TOMATO PIE (sept63pg2) 1-26-13

5 or 6 medium green tomatoes
2 lemons sliced thin
½ cup sugar
1 teaspoon cinnamon
3 tablespoons flour
2 tablespoons butter
pie pastry for double crust

Slice tomatoes and place a layer in unbaked pie shell. Lay on thin slices of lemon. Mix sugar, cinnamon, and flour together and sprinkle over each layer of tomatoes and lemon. Fill shell with layers of tomatoes and lemon slices. Dot with butter. Top with crust. Bake at 425° for ten minutes, then for about 25 minutes at 350° until tomatoes are tender.

HOMEMADE TOMATO SOUP (1-19-13) 1-26-13

3 pounds freshly picked tomaotes or vine ripened
8 oz. chicken broth or water
1/2 cup chopped celery
2 tbsps. fresh basil
1/2 cup chopped onion

EASY TOMATO SOUP (1-19-13) 1-26-13

Saute:

1 tsp. chopped onion
2 tbsp. butter

Stir in:

3 tbsps. flour
2 tsps. sugar
1 tsp. salt
1/8 tsp. pepper

Cook until smooth and bubbly. Remove from heat and stir in 2 cups tomatoes. Bring to boil for 1 minute and add 2 cups milk.

FROZEN FRUIT CUP 1-26-13

3 bananas
2 1/2 cups fresh pineapple

1/4 cup lemon juice
1/2 cup sugar

Mix and divide into cups. Fill cups with 7-up. Can also use strawberries, cherries and mixed berries also. Freeze. Let sit out for 1 hour before serving.

GARY'S GOULASH 1-26-13

16 oz. box elbow macaroni, prepare per package directions with 1/2 bell pepper, chopped

1 pound ground beef, browned and drained

Put drained macaroni with beef and add:

1 can tomato soup
16 oz. can chopped tomatoes
8 oz. can tomato sauce
garlic salt
garlic powder

Mix together. Simmer.

A&W CONEY DOG SAUCE (food.com) 1-26-13

1 frankfurter
1 bun
1 tbsp. white onion, chopped
1/2 tbsp. cheddar cheese, shredded

1 pound ground chuck
6 oz. tomato paste
1 tbsp. sugar
1 tbsp. yellow mustard
1 tbsp. dry onion, minced
2 tsps. chili powder
1 tsp. WOR sauce
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 cup water

Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients. Simmer for about 30 minutes. Boil some water in a pot and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tbsps. of the sauce you just made. Spread the cheddar cheese on top. Sabrett brand beef dogs are recommended.

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