Radio Given Recipes

Radio Given Recipes July

How do you get stale cigarette smoke out of a room? 7-7-01 Top of page

Walls that are painted, you can repaint over with Kilz paint, or you can use liquid Spic and Span and follow directions on Spic and Span and add a capful of Febreze. For carpets, shampoo normally but add a capful of Febreze in with the shampoo. Or you could put hot water and ammonia in a bowl and let sit over night. Or use 1 cup vinegar and ½ tsp. peppermint extract and let sit over night. Or use murphy oil, vinegar, and water, can be used on walls or carpets. Or use an Alpine air purifier.

GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE (didn't give)7-7-01 (Tahiti)
Recipe Courtesy of Rachel Gitlin

1 tablespoon extra virgin olive oil
½ cup diced onions
½ cup carrots, grated
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon celery seed
½ teaspoon sea salt
½ cup walnuts
1½ cups cooked garbanzo beans (or 1 - 15½ ounce can, drained)
5 tablespoons gluten flour
2 tablespoons arrowroot powder
¼ cup fresh parsley, chopped finely
Oil for frying
Tehina (Tahiti) Onion Sauce recipe follows

Heat the olive oil in a frying pan and sauté the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until ½ are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the sautéed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned.

TEHINA ONION SAUCE (didn't give) 7-7-01 (Tahiti)
Recipe Copyright 1998 Rachel Gitlin. All rights reserved.

1 teaspoon sesame oil
1 onion, minced
4 scallions, sliced
2 cloves garlic, minced
½ cup Tehina (Tahiti)
1 tablespoon white miso or sea salt, to taste
¾ cup water
1 teaspoon rice vinegar
Fresh parsley, minced

Heat oil in skillet, sauté onion, scallion and garlic until soft. Add Tehina (Tahiti) and stir until lightly roasted. Dissolve miso and seasoning in ¾ cup water. Stir into Tehina (Tahiti). Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley. Yield: About 1½ cups. Yield: 4 servings

BEAN BURGER (from recipe in Full Of Beans) 7-7-01

2 cups dry kidney beans
1 teaspoon curry
4 tablespoons cornstarch
4 tablespoons cornmeal
1 onion, minced
garlic to taste, I used four cloves, minced
1 tablespoon black pepper
2 carrots, grated (acts as binder)

options:

2 tablespoons vegetarian beef bouillon and or 1 tablespoon soy sauce
2 egg whites (to act as a binder)

Make up the beans, (slow overnight or faster boil & wait) then mash. Add the spices, I added the vegetable. beef bullion as I don't worry too much about the salt. Form into patties (make sure they are thin) and fry in a non-stick pan. I found that mine took quite a while to cook (too thick) but they turned out very good! Passed the taste test, my 8 year old just loved them.

PEACH PIE 7-7-01

¾ cup sugar
pinch of salt
2 tbsps. flour
1 beaten egg
½ tsp. almond extract
1 cup sour cream
2 cups sliced fresh peaches
9 inch pie shell

Mix all ingredients and pour into pie crust. Bake 400° for 15 minutes. Reduce to 350° and bake for 30 minutes and remove from oven, put topping over hot pie.

Topping
1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
¼ cup margarine, softened

Cut margarine into dry ingredients, Sprinkle over hot pie. Return to oven and bake 10 minutes at 400°.

BOSTONIAN BLUEBERRY MUFFINS (7-8-99) Requested didn't give 7-7-01

1 cup flour
1 cup whole wheat flour
½ cup + 1½ tbsps. sugar
1 tbsp. baking powder
½ tsp. salt
½ tsp. cinnamon
1½-2 cups fresh or unsweetened frozen blueberries
¼ cup butter, melted
½ cup buttermilk
2 eggs
½ tsp. vanilla

Combine dry ingredients except 1½ tbsps. sugar. Blend in bowl. In a separate bowl 1 tbsp. dry ingredients with berries stir to coat. Add to milk eggs and vanilla. Add dry ingredients and stir in berries. Fill muffins tins 2/3rds full. Bake 425° 15 minutes until golden brown. Let cool 5 minutes then remove from pans.

PEACH JELLO PIE 7-7-01

4-6 fresh peaches, peeled and sliced
sprinkle with lemon juice
1 cup sugar or ¾ cup equal sweetener
2½ tbsps. corn starch
1 tbsp. tapioca
dash of salt optional
2 tbsps. white Karo syrup
2 cups cold water

Stir all ingredients over low heat until clear. Remove from heat. Add 3 tbsps. peach or orange jello. Pour into 9 inch graham cracker crust. Put in refrigerator. When it's set up then top with whipped cream or cool whip.

RHUBARB PUDDING CAKE (From Alice 6-30-01) 7-7-01

1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
½ cup milk
1¼ cup flour
2 tsps. baking powder
¼ tsp. salt

Topping:
1 cup boiling water
1 cup sugar

Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11" pan. Pour the water and sugar mixture over top and do not mix. Bake at 375 for 30-40 minutes.

7-GRAIN BREAD (silver anniversary cookbook page 28) Requested didn't give 7-7-01

3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey or molasses)
whole wheat flour
4 tablespoons vegetable oil
1 tablespoon salt
½ cup buckwheat flour
½ cup soy flour
½ cup cornmeal
½ cup uncooked rolled oats
½ cup rye flour
½ cup millet (cracked, if desired)

Combine the water and yeast to dissolve. Add the sweetener of your choice and 3 cups whole wheat flour. Beat 2½ minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds. Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350° for 50 minutes. Cool on a wire rack.

SUSIE'S STRAWBERRY SALAD 7-7-01

1 pkg. tapioca, not instant
1 pkg. Jello, any flavor
1 pkg. instant vanilla pudding
3 cups water

Bring all ingredients to a boil. Cool well in refrigerator overnight. Next morning fold in 8 ounces of cool whip, and as many fresh strawberries as you would like.

BANANA BREAD W/COCONUT PUDDING (7-21-99) also called Moist Banana Bread didn't give 7-7-01

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

CHEESEBURGER CHOWDER (foodtv.com requested on 4-21-01 didn't give) 7-7-01

Recipe courtesy Jackie Smith

½ pound ground beef
¾ cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
¼ cup flour
1½ cups evaporated milk
2 cups cubed process American Cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato

In a sauté pan brown the ground beef. Drain and set aside. In same sauté pan sauté onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Sauté about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese
melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes

SPICE CAKE 7-7-01

2 eggs well beaten
1 cup sugar
1 cup sour cream or sweet cream
1½ cups flour
½ tsp. baking soda
1 tsp. baking powder
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
¼ tsp. salt

Sift all dry ingredients together. In mixing bowl beat eggs well and add sugar gradually. Stir in sour cream and dry ingredients. Put in well greased pan. Use 9x9 pan, if doubled use 9x13.

SCALLOPED SALMON OR TUNA (from Lucille ) 7-14-01 Top of page

1 7¾ ounce can salmon or tuna
25 soda crackers
1/3 cup margarine
1 tbsp. chopped onion, chopped
dash pepper
1 cup milk

Add the milk to the salmon. Crush the soda crackers. Melt margarine. Combine margarine, crackers, onion and pepper. Pour half of cracker mixture in bottom of pie pan. Spoon on the salmon. Cover with rest of cracker mixture. Bake 30 minutes 350°.

GRAHAM CRACKER CRUST 7-14-01

1½ cups graham cracker crumbs (24 squares)
¼ cup sugar
1/3 cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

CHOCOLATE WAFER CRUST 7-14-01

chocolate wafer crumbs (20 wafers)
¼ cup sugar
¼ cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

VANILLA WAFER CRUST 7-14-01

1½ cups vanilla wafers (30 wafers)
¼ cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

CREAM FILLED CHOCOLATE COOKIE CRUST 7-14-01

1½ cups crumbs (15 cookies)
¼ cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

GINGERSNAP CRUST 7-14-01

1½ cups gingersnap crumbs (24 cookies)
¼ cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

NUT CRUST 7-14-01

¾ cup butter/margarine, softened
1½ cups flour
2 tbsps. sugar
1½ cups finely chopped pecans or cashews

Mix together butter, flour, sugar and nuts until crumb like. Press into well greased 10 inch tart pan bake at 375° for 25 to 30 minutes or until lightly brown. Cool well.

ZUCCHINI PIE (9-26-96) 7-14-01

4 cups cooked, peeled, seeded, drained Zucchini, make it look like apples when sliced
1½ tsps. cream of tartar
dash salt
2 tbsps. flour
1 tbsp. lemon juice
dash nutmeg
1¼ cup sugar
1½ tsps. cinnamon
2 tsps. margarine
1 unbaked pie shell

Combine all but shell. Fill shell and cover with 1 stick margarine ½ cup sugar, ½ cup flour that has been mixed together. Bake 375° 45 minutes.

BOSTONIAN BLUEBERRY MUFFINS (7-8-99) 7-14-01

How to remove tea stains from carpet (can also be used for coffee stains) 7-14-01

Use Formula 409 for Carpet Cleaner with rough terry towel for little spots, for bigger stains use as directions say. You can also use Oxi clean available at Wal-Mart or other department stores. Or use Strawberry bubble bath on a damp rag. Awesome stain remover is sold at Family Dollar stores will also work. Saturate and put cloth over it and step on it instead of rubbing it in.

PEA & BANANA SALAD 7-14-01

1 can peas, drained (not frozen)
3 tbsps. salad dressing or mayonnaise
1½ tsp. sugar (can
2 tsps. milk

Mix all together and refrigerate. Chill well. Just before serving add 2 sliced bananas.

CHEESEBURGER CHOWDER (from Nellie's Deli) 7-14-01

2 cups grated american cheese
1 lb browned ground beef
1 cup hash brown potatoes
4 cups milk
½ cup chopped onion
1 tsp. black pepper

In a saucepan brown beef and onions, strain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn down to simmer, add potatoes and pepper. Simmer 20 minutes. Add beef mixture and heat thoroughly.

7-GRAIN BREAD (Silver Anniversary cookbook page 28) Called in but didn't give 7-14-01

RHUBARB PUDDING CAKE (From Alice 6-30-01) 7-21-01 Top of page

1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
½ cup milk
1¼ cup flour
2 tsps. baking powder
¼ tsp. salt

Topping:
1 cup boiling water
1 cup sugar

Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11 pan. Pour the water and sugar mixture over top and do not mix. Bake at 375° for 30-40 minutes.

HEINZ 57 STEAK SAUCE (www.topsecretrecipes.com) 7-21-01

Raisin Puree
½ cup raisins
½ cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
½ cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1½ teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
½ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure ¼ cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for ½ hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com) Makes 3 cups.

BROWN SUGAR SHORTBREAD COOKIE (5-19-01) 7-21-01

1 cup butter (do not substitute)
½ cup packed brown sugar
2¼ cups flour

Cream the butter and sugar. Gradually stir in flour. Turn onto a lightly floured surface and knead 'til smooth; about 3 minutes. Pat into about 8x11" rectangle, about 1/3" thick. Cut into strips that measure 2"x 1". Place 1" apart on ungreased baking sheet. Prick 3 times with a fork. Bake 350° 25 minutes. Cool 5 minutes before removing to rack. Makes 3½-4 dozen.

Request for baking cakes in clay flowerpots. They didn't give it but here is one off the internet.

FLOWERPOT BANANA CAKE (adapted from Culinary Arts Institute Crockery Cooking, 1976 requested but didn't give found on internet) 7-21-01

½ C. butter, softened
1 C. sugar
2 eggs
1 cup mashed, ripe bananas
2 cups all purpose flour
1 t. baking soda
½ t. salt
1/3 cup milk
1 t. lemon juice
½ cup chopped walnuts, toasted

Grease three 3½ inch flowerpots; line with waxed paper and grease the paper. Cream butter and sugar; beat in eggs and bananas. With wire whisk, mix flour with baking soda and salt. Combine milk and lemon juice. To creamed mixture, add dry and wet ingredients, mixing well. Stir in nuts. Divide batter between pots. Put pots in crockpot and cover with 3 layers of paper towels. Cover and cook on high for 1½ to 2 hours.

CREAM FILLED CHOCOLATE COOKIE CRUST (7-14-01) 7-21-01

1½ cups crumbs (15 cookies)
¼ cup butter/margarine, melted

Cut butter into ingredients until crumbly, press into greased pie pan. Bake at 375° for 8-10 minutes. Cool well.

How to remove tea stains from carpet (7-14-01) 7-21-01

Use Formula 409 for Carpet Cleaner with rough terry towel for little spots, for bigger stains use as directions say. You can also use Oxi clean available at Wal-Mart or other department stores. Or use Strawberry bubble bath on a damp rag. Awesome stain remover is selling at Family Dollar stores will also work. Saturate and put cloth over it and step on it instead of rubbing it in.

7-GRAIN BREAD (Silver Anniversary cookbook page 28) 7-21-01

2 cups sugar
¾ cup oil
3 eggs
2 tsps. vanilla
2 cups grated zucchini
2½ cups flour
½ cup cocoa
2½ tsps. baking powder
1½ tsps. baking soda
1 tsp. salt
1 tsp. cinnamon
1½ cups chocolate chips

Mix all ingredients together. Pour into 2 greased and floured loaf pans, or spray with Pam then you don't have to flour them. Or you can make it in a 9 x13 pan and make as a cake. Bake at 350 for 55-60 minutes. If cake, use cream cheese frosting on top.

CHEESEBURGER CHOWDER (from Nellie's Deli 7-14-01) 7-21-01

2 cups grated american cheese
1 lb. browned ground beef
1 cup hash brown potatoes
4 cups milk
½ cup chopped onion
1 tsp. black pepper

FRESH PEACHES IN JANUARY (7-30-99) 7-21-01

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

BAKED BEANS (From Nelly's Deli) 7-28-01 Top of page

2 1 gallon pork & beans
7 tsps. mustard
3½ cups ketchup
a dash of liquid smoke
5 cups brown sugar
2 pounds bacon, cut and let simmer with beans
onions

Mix all ingredients. Bake 2½ - 3 hours at 250°. Serves 100.

ZIPPY POTATO HALVES (from Lucille) 7-28-01

4 medium potatoes, peeled
3 tbsps. butter or margarine
½ tsp. garlic salt
½ tsp. paprika
2 tbsps. parmesan cheese

Melt butter in glass dish in the microwave. Add garlic salt, paprika and cheese. Cut potatoes in half lengthwise. Dip both sides in butter mixture. Cover with paper towel, Cook in microwave for 5 minutes on high power, flip and cook another 5 minutes.

APPLE COLESLAW (Mr. Food) 7-28-01

Serves: 8 to 10

4 cups (½ head) red cabbage, cored and thinly sliced
4 cups (½ head) green cabbage, cored and thinly sliced
2 Granny Smith apples, cored and coarsely chopped
3 carrots, peeled and shredded
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon caraway seeds
1 teaspoon salt
½ teaspoon black pepper

1. In a large bowl, combine the red and green cabbage, apples, and carrots.

2. In a small bowl, combine the remaining ingredients; mix well. Pour the mayonnaise mixture over the cabbage mixture; toss well.

3. Cover and chill until ready to serve.

SPANISH TAVERNS (may71pg4 requested maidrite recipe didn't give, found this one) 7-28-01

Cook for 7 minutes, 1½ cups water, ¾ cup catsup, 1 tablespoon chili powder, and 1 large onion (chopped). Add 2 pounds hamburger, 2 tablespoons prepared mustard and salt and pepper to taste. Cook 10 minutes. Serve hot on buns.

MADE FROM SCRATCH BAKED BEANS 7-28-01

10 pounds dry navy beans, boil for 1 hour in lots of water with 2 tbsps. salt

After the beans are boiled put in electric roaster and add the next ingredients:

5-6 pounds bacon, cut up and fried
4 cups brown sugar
12 oz. bottle dark molasses
2 large onions, chopped
4 cups ketchup

Bake in electric roaster 12 hours. May have to keep adding water, scrape bottom every hour to keep from sticking. Serves 100-150.

SNAPPY SLAW (from dairy council) 7-28-01

6 cups finely shredded cabbage
2 cups thinly sliced carrots
2 cups shredded provolone cheese (8 ozs. or mozzarella)
½ cup sliced green onions
½ cup chopped pimentos, drained
1 8 oz. carton plain yogurt
2 tsps. prepared mustard
½ tsp. salt
¼ tsp. pepper

Combine cabbage, carrots, cheese, onions, and pimento. Combine yogurt, mustard, salt and pepper. Toss yogurt mixture with cabbage mixture. Chill covered for 2-3 hours. Can use the prepackaged slaw mix in place of the cabbage and carrots.

PEANUT COLE SLAW 7-28-01

4 cups shredded cabbage
1 cup finely chopped celery
½ cup commercial sour cream
½ cup mayonnaise
1 tsp. salt
¼ cup chopped green onions
½ cup chopped green pepper
½ cup chopped cucumber
1 tbsp. butter
½ cup salted peanuts, coarsely chopped
2 tbsps. parmesan cheese

Toss cabbage and celery together and chill. Mix sour cream, mayonnaise, salt, onions, green pepper, and cucumber and chill. In small skillet melt the butter. Add peanuts and heat until lightly brown. Immediately stir in cheese. Just before serving toss chilled vegetables with dressing. Sprinkle peanuts on top. Serves 6-8.

RADISH SLAW 7-28-01

2 pounds red radishes, sliced with food processor

In a bowl mix radishes with the following ingredients:

1 cup shredded swiss cheese
1 cup chopped pimento stuffed olives
½ cup chopped fresh parsley
½ cup chopped scallions
set aside

Blend:

2/3 cup olive oil
¼ cup walnut or salad oil
6 tbsps. white wine vinegar
4 tsps. Dijon mustard
1 tsp. salt
½ tsp. freshly ground pepper

Toss gently with radish mixture. Garnish with chopped walnuts. Serves 8-10.

Chocolate Zucchini Bread (7-21-01) 7-28-01

2 cups sugar
¾ cup oil
3 eggs
2 tsps. vanilla
2 cups grated zucchini
2½ cups flour
½ cup cocoa
2½ tsps. baking powder
1½ tsps. baking soda
1 tsp. salt
1 tsp. cinnamon
1½ cups chocolate chips

Mix all ingredients together. Pour into 2 greased and floured loaf pans, or spray with Pam then you don't have to flour them. Or you can make it in a 9 x13" pan and make as a cake. Bake at 350 for 55-60 minutes. If cake, use cream cheese frosting on top.

GARLIC DRESSING (was requested, but none given, found on internet.) 7-28-01

1 quart of your favorite mayo.
1 ¼ cups of white sugar
¼ cup of French's yellow mustard
2/3 cup of apple cider vinegar
2¼ teaspoons of salt
½ teaspoon of white pepper
½ teaspoon of black pepper
2 to 3 fresh garlic cloves (med. size)
1 squeeze of ½ of a fresh lemon

Mix all the above ingredients, except for the garlic, together in a large bowl or mixer. Take a cup of the now made dressing and put in a blender with the garlic cloves and blend until the garlic is pureed. Pour this portion of the dressing back into the main bowl of dressing and stir till well blended. Cover and place in refrigerator for at least 3 or 4 hours to give the dressing time to blend flavors.

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