Radio Given Recipes January

Jan. 6  Jan. 13  Jan. 20  Jan. 27

VENISON MARINADE 1-6-18 Top of page

1/2 cup apple cider vinegar
2 tbsps. rosemary
2 cloves garlic
2 tbsps. salt

Rub on venison roast. Cover with water and marinate overnight.


Put roast in crockpot with 1 lb. butter, 1 pkg. onion soup mix. Cook 8 hours on low. Refrigerate overnight. Skim off butter. Return to crockpot and cook for 6 hours on low.


2/3 cup sugar
1/4 cup HERSHEY'S Cocoa
3 tbsps. cornstarch
1/4 tsp. salt
2 1/4 cups milk
2 tbsps. butter or margarine
1 tsp. vanilla extract
Whipped topping (optional)

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.

MICROWAVE DIRECTIONS Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.


2 tbsps. margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 tsps. french vanilla creamer, dry
2 cups mini marshmallows
2 cups vanilla chips
1/2 cup dried blueberries, chop the large ones
1 tsp. vanilla extract

Combine 1st 5 ingredients in a saucepan and bring to boil. Boil 3-4 minutes. Add vanilla, chips and marshmallows. Add blueberries. Pour into 8x8" pan let cool and cut into squares.


1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tbsp. plus 1 teaspoon extra-virgin olive oil
1 tbsp. chopped sage
1 and 1/2 tsps. coriander seed
1 and 1/2 tsps. kosher salt
1 tsp. black pepper
1/4 cup maple syrup
3 tbsps. unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well. In a large bowl, toss chicken with lemon slices, 1 tbsp. oil, sage, coriander, 1 tsp. salt and pepper. Let stand 30 minutes. Heat oven to 425°. In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 tsp. salt and chile powder. Simmer for 3 minutes. Toss mixture with squash. Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 tsp. oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Tips, hints and helps: Heat honey to dissolve crystals. 1-13-18

MAPLE GLAZED TENDERLOINS (From 1-20-18 Top of page

2 (12 to 14 oz.) pork tenderloins
2 tsps. crumbled dried sage leaves
1 tbsp. butter
6 tbsps. pure maple syrup
6 tbsps. apple cider vinegar
2 tbsps. Dijon mustard

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2 inch thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper. Arrange pork slices on plates. Spoon glaze over pork and serve.

CHEX MIX 1-27-17 Top of page

1 cup each desired flavor of chex cereal
1/2 cup butter/margarine

Pour margarine over cereal and mix.

CHILI 1-27-17

3 lbs. ground beef
1 large sweet onion, chopped
1 large green pepper, finely diced
4 cloves garlic, chopped
4 tbsps. chili powder
1 tsp. ground cumin
1 tsp. ground oregano
1 tbsp. Montreal steak seasoning
2 cups bloody mary mix, spicy or zing zing
1/4 cup vodka, optional
1 can kidney beans, drained
1 can pinto beans, drained
2 cans diced tomatoes with green chilis
1 pkg. frozen corn

In a large pot use some olive oil to saute onion until soft and lightly browned. Add green pepper until soft. Add beef and spices. Stir in bloody mary mix. Add tomatoes, beans and corn. Cover and cook 30 minutes. Can use crockpot on low all day.



1 cup sugar
1/3 - 1/2 cup cocoa powder
1/3 cup corn starch
2 cups nonfat dry milk powder

Mix together and put into microwavable 3 quart container.

3/4 - 1 cup cold water
1 tbsp. vanilla
4 large egg yolks

Use handheld blender to beat all together. Gradually beat in about 3 cups boiling water, adjusted for egg yolk size. Put in microwave and cook on high 5-8 minutes, stirring every few minutes. Stir in 1/2 - 1 pkg. chocolate chips and let them melt. Use as pudding or as filling for pie.

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