Radio Given Recipes January

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BEST FUDGE (same as Milky Way Fudge, but without candy bars, 12-10-05) 1-2-16 Top of page

1 can sweetened condensed milk
1 tsp. vanilla
1 pkg. chocolate chips

Microwave milk for 1 minute and 15 seconds. Add chips and vanilla and stir until smooth. Pour into 8x8" pan. Can add nuts if desired.


1/2 lb. gruyere, shredded
1 lb. swiss, shredded
1/4 cup flour, for dredging
1 tsp. nutmeg
1 tsp. black pepper
1/4 tsp. garlic powder
2 cups dry white wine
1 loaf french bread, bite size pieces

Dredge cheese through flour, nutmeg, pepper, and garlic mixture. Pour wine into saucepan and heat over low heat until it just starts to bubble but do not boil. Add cheese by handfuls. Thoroughly blend. Pour into fondue pot.


2 pkgs. chipped beef, thawed
2 8 oz. pkgs. cream cheese
1 tsp. seasoned salt
2 tbsps. WOR sauce
1 bunch green onions, chopped

Combine all ingredients. Form into ball. Refrigerate. Serve with crackers.


1 pkg. frozen meatballs
1 jar marinara or spaghetti sauce
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese
1 loaf fresh Italian bread, sliced
garlic & onion powder, salt and pepper to taste.

Preheat oven to 400°. Place meatballs in sauce. Heat. Place meatballs in the middle of a 9x13" pan. Layer cheeses over meatballs. Top with Parmesan cheese. Line pan with slices of bread all the way around, keeping meatballs in the center. Bread slices will be standing up. May butter and garlic the bread slices if desired. Bake for 25 minutes or until cheese is melted.
CHICKEN STOCK (From 1-2-16

3-4 lbs. chicken parts
4 quarts water
2 stalks celery
2 medium onions, quartered
1 tbsp. salt, optional
10 peppercorns
2 bay leaves

Combine water and chicken. Bring to boil. Add remaining ingredients and continue boiling for about 2 hours over medium heat until meat falls off the bone. Let cool and strain. Can be frozen or canned.

CHICKEN STOCK (From 1-2-16) 1-9-16 Top of page

3-4 lbs. chicken parts
4 quarts water
2 stalks celery
2 medium onions, quartered
1 tbsp. salt, optional
10 peppercorns
2 bay leaves

Combine water and chicken. Bring to boil. Add remaining ingredients and continue boiling for about 2 hours over medium heat until meat falls off the bone. Let cool and strain. Can be frozen or canned.

CHICKEN STOCK (From 1-9-16

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

SPLIT PEA SOUP (From 1-9-16

1 cup chopped onion
1 tsp. vegetable oil
1 pound dried split peas
1 pound ham bone
1 pinch salt and pepper to taste

In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

SQUASH SOUP (From 1-9-16

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tbsp. kosher salt, plus 1 teaspoon
1 tsp. freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 tsp. minced fresh ginger
1/2 cup heavy cream
1/4 tsp. freshly grated nutmeg

Heat the oven to 400°. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


1 large bag of FRITOS® Original Corn Chips
1 15-ounce can of chili with beef (with or without beans), heated
1 8-ounce bag of shredded cheese
Optional: chopped onion, tomatoes, lettuce, jalapeños and/or sour cream

In an oven-safe serving dish, pour in FRITOS® Original Corn Chips and spread evenly. Heat chili and pour evenly over corn chips. Add additional ingredients like onion, tomato, lettuce, and jalapeño as desired. Sprinkle cheese all over and pop into the oven at 350° till the cheese is a little melted. Serve immediately.

FRUIT CAKE WITHOUT CITRON (From 12-5-15) 1-9-16

3 cups dates, pitted and chopped
3 cups candied pineapple chunks
3 cups red and green candied cherries
8 cups walnut halves
2 cups flour
2 tsps. baking powder
1/2 tsp. salt
4 eggs
1/2 cup dark corn syrup
1/4 cup packed brown sugar
1/4 cup vegetable oil

Grease a 10 x 14 inch tube pan; line with waxed paper. Mix fruits and nuts in a large bowl. Sift dry ingredients in a separate bowl. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan. Bake at 275° about 2 hours and 15 minutes, or until top appears dry. Cool in pan.

THIN CRACKER CRUST PIZZA (From 1-16-16 Top of page

3 1/2 cups high gluten flour
3/4 cup warm water
1 tbsp. vegetable oil
1 1/2 tsps. active dry yeast
1 1/2 tsps. sugar
1 tsp. salt

In a heavy-duty stand mixer fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

CHICKEN CACCIATORE (Jim Loyd's Meats & Casseroles pg 38) 1-16-16

5 (number 303 size) cans stewed tomatoes, mash well with a fork
4 cans water
3 small cans tomato sauce
1 large green pepper, cut up fine
2 large onions, cut up fine
5 teaspoons salt
4 teaspoons pepper

Bring all the above ingredients to a boil. Then place 5 quartered chickens in a roaster and pour the mixture over the chicken. Bake in a 350° over for 1½-2 hours. Turn once or twice while baking. Test to see when done. Do not overcook. You will have sauce to pour over chicken when done.

CHICKEN CACCIATORE (april68pg4) 1-16-16

Flour chicken and brown well. Remove from pan. In the same pan, brown chopped mushrooms, one chopped onion, and 1 green pepper, cut into strips. Add one can of undiluted tomato soup and 1 small can tomato paste. Add two cups water, 1 bay leaf and a dash of oregano. Salt and pepper to taste. Return chicken to pan and simmer one hour. Before serving, bone chicken and serve with spaghetti.

HANDS-OFF PARTY WINGS 1-23-16 Top of page

2 tbsps. baking powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
5 lbs. chicken wings, split and wing tips removed

Honey-Sriracha sauce:

1/3 cup soy sauce
3 tbsps. Sriracha
3 tbsps. honey
1 1/2 tbsps. minced fresh garlic
1 1/2 tbsps. toasted sesame oil

Cilantro-sour cream dip:

3/4 cup sour cream
3 tbsps. chopped fresh cilantro
3 tbsps. rice vinegar
3 scallions, white and green parts, finely chopped

Line 2 baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray. In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered. When ready to cook, heat the oven to 375°. Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown. While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking.


1 lb. pork tenderloin
2 cloves garlic, minced
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
3 strips lower-sodium less-fat bacon, chopped
3 cups torn, trimmed fresh kale
1/2 cup walnuts, coarsely chopped
1 cup reduced-sodium chicken broth
2/3 cup quick-cooking barley
1/4 cup snipped dried figs
2 tbsps. cider vinegar

Preheat oven to 425°. Trim fat from meat. In a small bowl combine garlic, thyme, salt, and pepper. Sprinkle on pork; rub in with your fingers. Place pork on a rack in a shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145°. Remove pork from pan. Cover; let stand for 10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until it begins to brown. Add kale and walnuts. Cook for 4 to 6 minutes or until bacon is cooked through, walnuts are lightly toasted, and kale is tender. Remove kale mixture from the skillet and set aside. Add broth and barley to the same skillet. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender, adding figs for the last 1 minute of cooking. Drain, if necessary. Stir in kale mixture and vinegar. Slice pork and serve with barley mixture.

MISSISSIPPI ROAST (From Robin Chapman on 1-30-16 Top of page

1 (3-4 pound) roast, your choice of cut
1 stick butter
1 pkg. au jus gravy mix
1 pkg. Hidden Valley Ranch dressing mix (dry)
Pepperoncini peppers, number to your liking and a little juice
Cooking Directions

Can use chuck, sirloin tip, or rump. Can be seared or not. Put roast in slow cooker. Add other ingredients. Add salt and pepper if desired and cook until tender.

Tips, hints and helps: For deep frying chicken, fish, shrimp, onion rings, cauliflower and broccoli, use Aunt Jemima's Original Buttermilk Pancake mix. Mix for pancakes and thin out before coating. 1-30-16


Pork roast (butt, shoulder) trim the fat
1 onion, sliced
1 tbsps. minced garlic (or 2 cloves)
1 to 1 ratio vinegar and water
Put in crockpot and cook on low.

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