Radio Given Recipes January

Jan. 3  Jan. 10  Jan. 17  Jan. 24  Jan. 31

PUMPKIN ROLL (From 1-3-15 Top of page


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)


1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


Preheat oven to 375° F. Grease 15x10" jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


Dip oysters in egg and cracker crumbs. Fry in oil until browned, turning once, until crispy.


2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tbsps. extra virgin olive oil, to taste
1/4 tsp. fine grain sea salt
1/4 tsp. freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish

For the pecan parmesan:

1 cup pecan halves, toasted
1 1/2 tbsps. nutritional yeast
1 tbsp. extra virgin olive oil
2 pinches fine grain sea salt

Preheat the oven to 300°. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden. Remove the stems from the kale and discard. Finely chop the kale leaves. Wash the kale and spin dry. Place dried kale into a large bowl. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly. For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process, we still want a nice crunchy texture here, not powder. Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.

MELT-IN-YOUR-MOUTH BARBECUE RIBS (From 1-10-15 Top of page

4 lbs pork ribs
3/4 cup light brown sugar
1 tsp. hickory smoke salt
1 tbsp. paprika
1 tbsp. garlic powder
1/2 tsp. ground red pepper (optional)
2 cups of your favorite barbecue sauce

Preheat oven to 300°. Peel off tough membrane that covers the bony side of the ribs. Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Lay ribs on two layers of foil, shiny side out and meaty side down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs. Arrange on broiler pan, bony side up. Brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over. Repeat on other side. Alternately, you can grill the ribs on your grill to cook on the sauce.


2 tsps. olive oil
2 medium carrots, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch slices
1 clove garlic, minced
2 tsps. tomato paste
8 oz. mixed wild mushrooms
4 cups beef broth
1 tbsp. dry sherry (optional)
1/4 tsp. dried thyme
1/2 tsp. kosher salt
3 cups frozen or fresh cheese tortellini

In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 min. Raise heat to medium, add tomato paste and stir 1 min. Add mushrooms, broth, sherry (if using), thyme, salt and 2 cups water. Cover and bring to a boil. Add tortellini and cook 4 min or until tender. Makes 8 cups.


2 lbs. frozen original flavor meatballs, thawed
1 can whole cranberry sauce
12 oz. chili sauce

Combine and heat in crockpot.


1 head cabbage
1/2 lb. lean ground beef
1/2 lb. ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 tbsp. lemon juice
1/4 cup water
1/8 tsp. black pepper
1 can (16 oz.) diced tomatoes
1 small onion sliced
1 cup water
1 medium carrot, sliced
1 tbsp. lemon juice
2 tbsps. brown sugar
1 tbsp. cornstarch

Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling. Shred 1/2 cup of raw cabbage and set aside. Brown ground beef and turkey and minced onion in skillet. Drain fat. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally. Remove cabbage rolls to serving platter, keep warm. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.


1 18¼-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.


1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.


Prepare chicken.

2 cups bisquick
3/4 cup milk

Combine and drop by spoonfuls into hot broth and cook for 20 minutes.


2 eggs, beaten
1/4 tsp. salt
2 tbsps. milk
1 cup flour
1 heaping tsp. baking powder

Mix ingredients in order. Drop in simmering broth and cover, cooking for 15 minutes without lifting lid.

NEVER FAIL EGG NOODLES (may/june84pg3)1-17-15

2 egg yolks OR 1 whole egg
¼ teaspoon salt
1 teaspoon butter or margarine
2 tablespoon cream or canned milk
¼ teaspoon baking powder

Mix  together and add enough flour to make dough. Roll thin, cut and cook (Do not need to be dried.)

CHOCO-HOTO-POTS (From 1-24-15 Top of page

Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tbsps. all-purpose flour
1/2 cup white chocolate chips

Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside. Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips. Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.


1 1/3 c. chopped mango
1 1/3 c. chopped strawberries
1 1/3 c. chopped fresh pineapple
1/4 c. tequila or Hy-Vee orange juice
2 tbsp agave nectar
1/2 tsp lime zest
2 tbsp lime juice
Jicama slices

In a medium bowl, toss together mango, strawberries and pineapple. In a small bowl, combine tequila, agave nectar, lime zest and lime juice. Toss in with fruit mixture. Cover and chill for 2 hours until serving time. Serve with jicama slices.


2 cups white flour
1 cup white sugar
1/2 cup butter, melted
2 tsps. baking powder
1 egg
21 oz. can pie filling
1 cup flour
1 cup sugar
1/2 cup butter, melted

Preheat oven to 350°. Combine 2 cups flour, 1 cup sugar, 1/2 cup butter, 2 teaspoons baking powder. Place egg into measuring cup and add enough milk to measure 1 cup. Add to other ingredients and mix until combined. Pour into 9x13" pan. Spread pie filling over top of batter. Combine remaining 1 cup flour, 1 cup sugar, and 1/2 cup melted butter until crumbly. Sprinkle over coffee cake. Bake at 350° for 40-50 minutes.

2 tbsps. raw cacao powder
1 tbsp. coconut oil
dash salt
1 ripe avocado, room temperature
1 tbsp. raw honey
1/8 tsp. vanilla

Mix with hand held stick blender.


1 large onion, finely chopped
4 cloves garlic, minced, divided
3/4 cup bourbon, divided
2 tbsps. worcestershire sauce
2 tsps. kosher salt
1 tsp. sweet smoked paprika
1/2 tsp. cayenne pepper
3 lbs. lean ground beef
12 oz. bottle chili sauce
12 oz. jar blackberry jelly
1/4 tsp. black pepper
32 cocktail buns, toasted
2 cup shredded coleslaw

Preheat oven to 375°. In a large bowl, combine onion, garlic, 1/2 cup bourbon, Worcestershire sauce, salt, paprika and cayenne pepper. Add beef; mix well. Divide mixture into thirty-two 2-ounce portions. Arrange patties on three 15-by-10-by-1-inch baking pans. Bake in batches, uncovered, about 30 minutes or until brown and internal temperature reaches 160 degrees. Transfer patties to a 3- to 4-quart slow cooker. For sauce, in a medium saucepan combine chili sauce, blackberry jelly, 1/4 cup bourbon and black pepper. Heat over low heat until jelly melts. Pour mixture over patties in slow cooker; toss gently to coat. Cover and cook on low-heat setting for 2 to 3 hours, then keep warm on low or warm setting for up to 2 hours. Serve burgers on toasted buns topped with coleslaw.

NAPLES GRAPE PIE (From 1-31-15 Top of page

2 1/4 cups all-purpose flour
1/2 tsp. salt
1 cup sugar
1/2 cup butter-flavored shortening
1/2 cup butter
1/3 cup cold water


4 cups Concord grapes
1 cup sugar
4 tbsps. flour
1/2 tsp. salt
1 tsp. lemon juice
3 tbsps. butter
1/2 cup brown sugar
2 tbsps. honey
1 tsp. vanilla


1 1/2 cups rolled oats
1 stick butter
1 tsp. vanilla
1/2 to 3/4 cup brown sugar
1 egg, beaten

Preheat the oven to 425°. For the crust: In large mixing bowl, mix the flour, salt, sugar, shortening, and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut 1 of the rolled out pieces into strips to use for the top layer. Reserve. For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey, and vanilla and mix well. For the topping: In a large mixing bowl, mix all of the ingredients together in a bowl until it forms a crumbly mixture. To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle 1/3 of the topping over the bottom of the crust, add the filling, and cover another 1/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Lastly sprinkle the remaining 1/3 of the topping over the top. Transfer to the oven and bake for about 40 minutes.


3 cups concord grapes
1 cup sugar
3 tbsps. flour
1/8 tsp. salt
1/2 tsp. grated lemon peel
1 plain pastry recipe
2 tbsps. butter

Slip skins from grapes. Bring pulp to boiling and press through seive to remove seeds. Add skins and sugar mixed with flour, salt and lemon rind. Fill 9 inch pastry lined pie pan. Make lattice top crust. Bake at 450° for 10 minutes and 350° for 30 minutes. Place small pieces of butter between pastry strips when pie is removed from oven.

NUTS AND BOLTS (CHEX MIX) (12-20-14) 1-31-15

Preheat oven to 30.

Melt in large heavy saucepan:

1 1/2 pounds butter
1 heaping tbsp. garlic salt
1 heaping tbsp. onion salt
1 heaping tbsp. celery salt
1 heaping tbsp. seasoning salt
1 cup WOR sauce

Let simmer and stir until all is dissolved.

In a LARGE roasting pan:

1 box corn chex
1 box rice chex
1 box wheat chex
1/2 bag thin pretzel sticks
2 pounds deluxe mixed nuts
1 box cheerios

Combine and mix well. Pour melted butter mixture over cereals. Put lid on roaster and tumble to mix or stir very carefully with wooden spoon. Put covered roaster in oven and stir every 20 minutes for 1 hour. Let bake another hour uncovered, stirring every 20 minutes. Let cool. Store in large, airtight container.


1 can refrigerated crescent rolls
40 slices turkey pepperoni
4 pieces of mozzarella string cheese, cut in half
garlic powder
pizza sauce

Preheat oven to 375°. Unroll crescent rolls and separate into 8 triangles.  Place 5 slices of turkey pepperoni on each crescent roll.  Top pepperoni with string cheese half and roll up.  Sprinkle crescent rolls with garlic powder.  Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown.  Serve with a side of warm pizza sauce.


4 cups concord grapes
1 cup sugar
3 tbsps. flour
1 tsp. lemon juice
dash salt
1 tbsp. butter

Remove skins. Cook grape pulp down to liquid before running through strainer to remove seeds. Mix remaining ingredients together and sprinkle with lemon juice. Pour into prepared pastry. Bake at 400° for 35-45 minutes.

P. E. O. CAKE (sept64pg2) 1-31-15

1 package yellow cake mix
1 package lemon gelatin
4 large eggs
¾ cup corn oil
¾ cup water

Mix all ingredients for five minutes. In an electric mixer. Pour into a 9 by 13 inch greased pan. Bake at 350° for 40 minutes. Cool for five minutes. Puncture cake top with holes one inch apart made by fork with large tines, ice pick, etc. Mix ½ cup orange juice with 2 cups powdered sugar and spread on cake. Serves 15.

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