Radio Given Recipes January

Jan. 4  Jan. 11  Jan. 18  Jan. 25

DINA'S JELLO MOLD (Variation of Blueberry Lemon Fizz from jellomoldmistress.com) 1-4-14 Top of page

4 pkgs. unflavored gelatin
2 cups lemonade
1 cup water
3/4 cup sugar
1 cup vodka
2 cups champagne

In a saucepan, sprinkle gelatin evenly over lemonade and allow the gelatin to absorb the lemonade for two minutes. Bring just to a boil and stir well until gelatin is fully dissolved. Remove from heat and stir in sugar until dissolved. Transfer gelatin into a large bowl and stir in cold water. Allow mixture to cool to room temperature. Stir in champagne and vodka. Refrigerate until thickened to the consistency of a gel. Fold in your choice of fruit. Spoon into a 6 cup mold. Refrigerate until firm. Unmold and serve.

CARAMEL ICE CREAM TOPPING FROSTING 1-4-14

1 container caramel ice cream topping

Add powdered sugar until frosting consistency and spreadable.

CREAM CHEESE FROSTING 1-4-14

1 can any flavor frosting
1 8 oz. pkg. cream cheese

Combine and frost.

HOMEMADE RICOTTA CHEESE (From foodnetwork.com) 1-4-14

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

BERRY CREAM COFFEE CAKE (From cooks.com) 1-4-14
 
3 oz. cream cheese
1/4 c. butter
2 c. Bisquick
1/3 c. milk
1/2 c. raspberry preserves or any fruit preserves or pie filling
1 c. powdered sugar
1/2 tsp. vanilla

Cut cream cheese and butter into Bisquick until crumbly. Blend in milk. Turn onto floured surface. Knead 8 to 10 strokes. On wax paper, roll dough into an 8 x 10 inch rectangle. Turn onto greased cookie sheet. Spread preserves down center. Make 1 inch cuts down both sides. Fold alternately down length of dough. Bake at 425° for 12 to 15 minutes. Combine cup of sugar, 2 tablespoons milk and vanilla. Drizzle on warm cake.

EASY FUDGE (12-7-13) 1-4-14

1/2 stick butter
1/4 cup half and half
1 cup semi sweet chocolate chips

Microwave in a 2 cup measuring cup until chips are melted, about 1-2 minutes. Pour over 3 cups powdered sugar in a mixing bowl and add 1 tsp. vanilla. Mix on low for about 30 seconds. Pour into buttered 8x8" pan and cool.

EASY HUMMUS 1-11-14 Top of page

Instead of buying Tahini, use 1 tbsp. sesame seeds for 1 can of garbanzo beans or chickpeas when making homemade hummus.

BEANS FOR HUMMUS 1-11-14

1 bag garbanzo or chickpeas, soaked overnight in cold water and a pinch of salt

Rinse beans in colander and pick out bad beans. Put beans in big pot and bring to a boil until beans are soft, approximately an hour. Put beans in refrigerator overnight again and then follow your favorite hummus recipe.

DOUG'S HOMEMADE CHCKEN STOCK (12-21-13) 1-11-14

4 lbs. chicken
4 stalks celery, halved
4 carrots, halved
2 onions, quartered
3 cloves garlic, minced
thyme, rosemary, parsley to taste
handful peppercorns

Put vegetables underneath chicken. Put colander on top of the stock pot. 2 gallons water over top. Bring to an almost boil, then reduce heat to simmer. remove scum from top every 15 minutes for the first 2 hours. After that, remove it every 30 minutes. Refill with water if chicken or vegetables come above the water level. After simmering for 8 hours, remove all solids and discard. Remove from heat, cover pot, move to cold area to let the fat come to the top. Remove fat from pot the next morning. Strain stock through cheesecloth into another pot. Refrigerate and use within 2 days or freeze for 2-3 months.

DOUG'S HOMEMADE CHICKEN SOUP (12-21-13) 1-11-14

Warm stock in pot over very low heat. Sweat (not saute) mixture of 1 1/2 onions, 4 stalks celery and 4 carrots, diced until transluscent. Add garlic. Add vegetables to soup. Turn up heat. Saute chicken breast pieces, enough for the people eating. Add chicken to soup. Taste soup, add salt as needed. Heat for 1 hour or so on low simmer. Add package of wide egg noodles and cook for 20 minutes. Serve.

BREADED PORK TENDERLOIN 1-11-14

1 pork tenderloin
2 eggs (scramble to make an egg wash)
1/2 cup of flour
1 cup of Panko
Vegetable oil

Cut the tenderloin into 1/4 sections. Pound the tenderloin to a 1/4" inch thickness and into a round shape. Place an iron skillet on the grill, approximately 450°. (Can also be made on the stove with oil at around 325°.) Add vegetable oil to 1/8 depth. Coat the flattened pork in flour. Dredge the pork though the egg wash. Coat the pork in panko and place in a hot skillet. Cook until golden brown on both sides. Place on paper towel.

Tips, hints and helps: When using Panko bread crumbs, dredge your meat in flour, then egg wash, then Panko so it will stick better. 1-11-14

LASAGNA AL FORNO (From foodnetwork.com) 1-11-14

1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper. To assemble the lasagna: Coat the bottom of a 13 x 9" pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350° oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

CONDENSED COCONUT MILK CAKE 1-18-14 Top of page

1 box yellow cake mix
1 can coconut milk
1 can sweetened condensed milk

Combine coconut milk and sweetened condensed milk. As soon as the cake comes out of the oven, poke holes in the top of the cake and pour the coconut mixture over top of the cake. After the cake cools, frost with a container of whipped topping. Note: Coconut milk mixture will be very thin, if thicker sauce is desired, use cream of coconut instead of coconut milk.

OATMEAL COOKIES WITH PUDDING (mar/apr95pg3) 1-18-14

1 1/4 cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 (3 oz. pkg.) instant pudding mix (Pudding flavor can be chocolate, vanilla, butterscotch or lemon.)
2 eggs
3 1/2 cups quick cooking rolled oats
1 cup raisins, optional

Combine butter, sugars, vanilla & dry pudding mix. Beat until smooth & creamy. Beat in eggs. Combine flour and soda and add to creamed mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased sheet. Bake at 375° for 10-12 minutes.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding 2-1-99) 1-18-14 

1 cup margarine
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
1/4 tsp. salt
2 1/4 cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

VARIATIONS ON SOFT CHOCOLATE CHIP COOKIE Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's. (2-1-99) 1-18-14

CROCKPOT OATMEAL 1-18-14

1 cup steel cut oats
4 cups water
1 tbsp. brown sugar
1 tsp. cinnamon

Put in crockpot. Add two chopped apples. Put lid on and put on low overnight.

LASAGNA AL FORNO (From foodnetwork.com 1-11-14) 1-18-14

1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper. To assemble the lasagna: Coat the bottom of a 13 x 9" pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350° oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

FRENCH ONION BEEF AUJOU (From iabeef.org) 1-25-14 Top of page

3 to 4  pound beef roast; boneless rump, tip, or bottom round
1/2  cup soy sauce
1  clove garlic, minced
1  package (1-1/4 ounces) dry onion soup mix
5  cups water
2  large sweet onions cut in 1/4 inch slices
1/4  cup butter
8  French rolls or 1 loaf French bread, sliced lengthwise and buttered
1  cup grated Swiss cheese

Lightly brown onion slices in butter. Combine soy sauce, garlic, onion soup mix, onions and 5 cups water. Place roast in 4-quart casserole or Dutch oven. Add soy sauce/onion mixture. Cover tightly and bake 2-1/2 hours in a 325oF. oven or until beef is tender. Remove roast and allow to rest 20 minutes before carving; keep broth hot.
Slice roast thinly across grain; return slices to liquid. Toast French rolls or bread under broiler. To serve, place hot beef slices on top of bread; sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth like French Dip Sandwich.

Slow cooker directions: Place onions in 4-1/2 to 5-1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water; omit butter. Pour over roast and cook on High 5 hours or Low 8 hours. Finish preparation as above.

DRIED BEEF PICKLE DIP (From iabeef.org) 1-25-14

Makes 2-1/2 to 3 cups dip.

1  package (3 ounces) dried beef, finely chopped
1  package (8 ounces) regular or reduced fat cream cheese
1/2  cup reduced fat sour cream
2  tablespoons chopped green onion
1/2  to 1 cup coarsely chopped dill pickles (not dill relish)
1/4  teaspoon pepper

Soften cream cheese and combine with remaining ingredients. Chill until serving. Serve with crackers or fresh vegetables.

CONDENSED COCONUT MILK CAKE (1-18-14) 1-25-14

1 box yellow cake mix
1 can coconut milk
1 can sweetened condensed milk

Combine coconut milk and sweetened condensed milk. As soon as the cake comes out of the oven, poke holes in the top of the cake and pour the coconut mixture over top of the cake. After the cake cools, frost with a container of whipped topping. Note: Coconut milk mixture will be very thin, if thicker sauce is desired, use cream of coconut instead of coconut milk.

CRUSTLESS BARBEQUE CHICKEN QUICHE (mar/apr96pg3) 1-25-14

8 eggs
1 1/2 cups chicken, cooked and cubed
3/4 cup barbeque sauce
1 1/2 cups low-fat Monterey Jack cheese, grated
2/3 cup red onion, finely chopped
1 cup nonfat milk
8 drops Tabasco sauce
1/2 cup buttermilk pancake mix, sifted
salt and pepper to taste
1/3 cup fresh cilantro, chopped

In a medium bowl, combine cubed chicken with barbeque sauce until thoroughly coated. Stir in cheese and red onion. Pour mixture into a greased 10-inch pie plate. Whisk eggs with milk, Tabasco sauce, pancake mix, salt and pepper, until well blended. Pour egg mixture over chicken; bake at 400 degrees for 40 to 50 minutes, or until knife inserted comes out clean. Sprinkle with chopped cilantro and slice into wedges.

BLT DEVILED EGGS (From iowaegg.org) 1-25-14

6 large eggs
5 slices bacon
1/2 cup fresh spinach
12 leaves fresh spinach
fresh basil leaves (optional) to taste
1 medium tomato
1/4 cup mayonnaise
1 teaspoon yellow mustard
salt and ground black pepper

Place eggs in single layer in medium saucepan. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes. Drain immediately and cool completely under cold running water or in a bowl of ice water. Meanwhile, cook bacon until crisp; drain and crumble. Set aside 1 tablespoon crumbles for topping. Rinse spinach and basil leaves; pat dry. Reserve 12 spinach leaves for lining egg white halves. Chiffonade remaining spinach by rolling up leaves and cutting across the roll into thin strips. Chiffonade all of the basil leaves in the same fashion. Seed and dice tomato; set aside 1 tablespoon diced tomato for topping. Peel eggs and halve lengthwise. Remove yolks and set white halves aside. Place yolks in a small bowl and mash with a fork. Stir in mayonnaise and mustard and salt and pepper to taste. Gently stir in the unreserved bacon, spinach, basil and tomato. Arrange egg white halves on a serving plate. Place a reserved spinach leaf in the bottom of each egg white half, allowing edges to stick out at the top. Spoon egg yolk mixture on top of spinach leaves in egg white halves. Sprinkle reserved bacon crumbles and diced tomato on top.

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