Radio Given Recipes

Radio Given Recipes July

Live at the Farmer's market 7-3-10 Top of page

RED, WHITE AND BLUE JELLO 7-3-10

Pour red jello in the bottom of a pan, let set up. Slice and layer bananas on top of red jello. Pour blue jello over top of bananas and let set up.

RHUBARB BREAD (6-26-10) 7-3-10

1 1/2 cups sugar
2/3 cup oil
1 egg
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla
2 cups chopped rhubarb

Mix well the sugar, oil and egg. Add remaining ingredients. Pour into loaf pans that have been greased with cooking spray.

Topping:

6 tbsps. brown sugar
1 tsp. cinnamon

Mix and sprinkle over loaves before baking. Bake at 325 for 1 hour. Test with toothpick after 40 minutes.

PIE CRUST (6-26-10) 7-3-10

1 1/2 cups flour
2 tsps. sugar
1/2 tsp. salt
1/2 cup oil
2 tbsps. milk

Mix and pat into pie pan. Bake.

Topping:

1 cup margarine
2/3 cup flour
1/3 cup sugar

Mix until crumbly and put on top of pie. Bake.

BAKED FRENCH TOAST (6-19-10) 7-3-10

1 can apple pie filling
1 cup brown sugar
1 loaf italian or french bread cut into 1 inch thick slices
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup raisins
1 1/2 cups milk

Spray baking dish and spread pie filling on the bottom. Sprinkle with cinnamon, brown sugar and raisins. Lay sliced bread on top. Mix eggs, milk and vanilla and pour over bread. Refrigerate overnight. Bake at 375° for 40 minutes. Can use other flavors of pie filling.

ORANGE CREAM CAKE (5-12-01, didn't give) 7-3-10

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes.
Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

PIE CRUST 7-10-10 Top of page

1 cup flour
1 stick butter
2 tbsps. powdered sugar
1/4 cup chopped pecans

Cut butter into flour and powdered sugar. Add nuts. Pat into pie plate. Bake for 15 minutes at 350.

BLUEBERRY PIE FILLING 7-10-10

To make a glaze:

1/2 cup sugar
1 tbsp. + 1 tsp. corn starch
1/4 cup water
1 cup blueberries

Bring to a boil. Cook for 2 minutes. Remove from heat. Add 1 tbsp. butter and 1 tbsp. lemon juice while the mixture is still warm. Cool. Add 2-3 cups blueberries. Toss to coat. Put into crust and top with whipped topping.

GRILLED FISH 7-10-10

Spray fish portions with lemon flavored pam, dust with lemon pepper and olive oil. Put into fish basket and put over the fire. Grill for a few minutes on each side, turning once. Fish will flake when done. About 4-5 minutes each side.

BAKED FRENCH TOAST (6-19-10) 7-10-10

1 can apple pie filling
1 cup brown sugar
1 loaf italian or french bread cut into 1 inch thick slices
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup raisins
1 1/2 cups milk

SUGAR FREE FAT FREE PIE 7-10-10

1 sugar free fat free graham cracker crust
1 box of sugar free fat free pudding
cut down on the milk a little bit and add a little bit of sour cream
crush sugar free cookies on top of a layer of pudding, then repeat

Let cool in refrigerator. Top with light or fat free cool whip.

GRILLING BEANS 7-10-10

Put italian dressing on green beans and marinade for a little while. Add italian seasoning or cajun dry spices on and put into foil on the grill. Can also top with parmesan cheese.

CANNING BANANA PEPPERS 7-10-10

4 pounds firm peppers
1 cup bottled lemon juice
2 cups white vinegar
1 tbsp. oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 tbsps. prepared horseradish (optional)
2-3 cloves garlic, quartered (optional)

Wash peppers. If small, they can be left whole, if large, quarter them. Slash 2-4 slits in each pepper. Blanche for 3 minutes in boiling water. Flatten whole pepper. Mix lemon juice, vinegar, oregano, oil, onions and horseradish in a saucepan and heat to boiling. Place 1/4 garlic clove to each jar and you can add 1/4 tsp. salt to each half pint jar if desired. Fill jars with peppers to 1 inch from the top. Pour hot, well-mixed oil/pickling solution over peppers. Leave 1/2 inch headspace. Remove bubbles, wipe rims, adjust lids and process for 15 minutes in boiling water bath.

CUCUMBER AND TOMATO SALAD 7-10-10

Slice cucumbers and dice tomatoes. Add onions and put into a container and cover with italian dressing.

Live at the Farmer's market 7-17-10 Top of page

PEACH COBBLER 7-17-10

1/2 cup or 1 stick butter or margarine
3 cups peeled and sliced peaches
2 cups white sugar
sprinkle nutmeg or cinnamon
1 cup flour
2 tsps. baking powder
3/4 cup milk
whipped cream (optional)

Preheat oven to 400°. Melt butter and pour into 9x13 pan. Add peaches. Sprinkle one cup sugar over peaches. Dust with nutmeg or cinnamon. In medium sized mixing bowl combine 1 cup sugar, baking powder and milk. beat until smooth. Pour mixture over peaches. Bake 45 minutes or until top is golden. Cool 10 minutes. Serve with whipped cream.

PASTA PRIMAVERA 7-17-10

2 tbsps. butter in bottom of dutch oven
2 medium sized zucchini, diced

Cook thoroughly.

2 medium ripe tomatoes, cut up
1 8 oz. can tomato sauce
1 can mushrooms, drained
add onion and garlic powder

Saute and cook thoroughly. Add a prepared box of macaroni and cheese with the cheese packet. Stir and cook together.

BAKED FRENCH TOAST (6-19-10) 7-17-10

1 can apple pie filling
1 cup brown sugar
1 loaf italian or french bread cut into 1 inch thick slices
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup raisins
1 1/2 cups milk

P. E. O. CAKE (sept64pg2) 7-17-10

1 package yellow cake mix
1 package lemon gelatin
4 large eggs
3/4 cup corn oil
3/4 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 1/2 cup orange juice with 2 cups powdered sugar and spread on cake. Serves 15.

CROCK POT BEEF AND NOODLES (6-5-10) 7-17-10

2 pound beef roast, browned on both sides and add to crockpot
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth

Cook until meat is tender, about 2 hours. Remove from crock pot and pull apart. Add 2 packages frozen noodles. Cook until tender. Put beef back in.

PEACH SALSA 7-17-10

2 cups peeled, cored and chopped tomatoes
2 cups peeled, pitted and chopped peaches
2 cups seeded and chopped green peppers
1 cup seeded and chopped jalapeno or chili peppers
3/4 cup chopped onion
1 1/2 tsp. salt
2 cloves garlic
1 1/2 cups apple cider vinegar

Combine tomatoes, peaches, peppers, onion, salt, garlic and vinegar in large sauce pan and bring to a boil. Reduce heat and let simmer 20 minutes. Pour into hot sterilzed jars leaving 1/4 inch headspace. Process in a boiling water bath for 30 minutes.

ORANGE CREAM CAKE (5-12-01, didn't give) 7-17-10

FOURTEEN DAY SUN DILLS (Rest of the Best of the Open Line page 5, didn't give) 7-17-10

Pack whole medium sized cucumbers in quart jars. Add one sprig of dill and three cherry leaves. The cherry leaves can be an optional ingredient. Mix one gallon cold water, one cup salt and one cup vinegar. Pour over cucumbers and seal with zinc lids and rubber rings. Place outside in sun for fourteen days. These fourteen days include rain, cloudy weather or just what may come. Sometimes these pickles may turn cloudy and then clear up. They seem to go through a slight fermentation. (Jewell Baugh, South Amana, Iowa)

COLD CUCUMBER SOUP 7-17-10

3 cups plain yogurt
1/2 cup heavy cream
1 hard cooked egg, minced
1 cucumber, peeled, seeded and minced
1/4 cup minced scallions
1 tsp. salt
1/4 tsp. ground pepper
1 tbsp. fresh parsley
1 tsp. fresh dill

Beat yogurt and cream. Add remaining incredients. Blend in blender until creamy. Chill overnight. Beat again just before serving. Garnish with fresh dill and parsley.

Live at the Farmer's Daughter's market 7-17-10 Top of page

WINERITA 7-24-10

Fresh fruit, strawberries, peaches etc
lemonade
crushed ice
2 tbsps. sugar
wine (for peach, use white wine, for strawberry use electric raspberry or cherry cherry wine)

Put into blender and serve.

SALSA 7-24-10

4 cups diced tomatoes, 5-6 medium tomatoes
3/4 cup finely diced red onion
1/4 cup red wine vinegar
1-2 jalapeno peppers, seeded and minced
1/2 cup chopped fresh cilantro
1/2 tsp salt
pinch cayenne pepper

Mix together in medium bowl. Refrigerate until ready to serve.

WATERMELON CUTOUTS 7-24-10

Thick slice of seedless watermelon. Lay slice down and press cookie cutters into watermelon to make fun shapes. Use yogurt for frosting. Can top with granola and cereal. 7-24-10

PEACH SALSA (7-17-10) 7-24-10

WATERMELON COOLER 7-24-10

3 cups cubed, seeded watermelon
2 sprigs peppermint
2 tsps. honey
10 ice cubes

Put into blender and puree until smooth. Serve immediately.

14 DAY SWEET PICKLES 7-24-10

75 small cucumbers
1 gallon water
2 cups salt

Put cucumbers into water and salt mixture. Let stand, cover for a week. After a week, pour off brine. Cover with boiling water for 3 consecutive mornings. In the boiling water, use 1 tbsp. alum. Use enough water to cover cucumbers. Each day the water will be cool, so you need to reheat and add another tbsp. of alum then pour it over the cucumbers. The second morning, split ends of cucumbers or cut into chunks. On the 11th morning, drain off water and throw away. Heat 5 cups vinegar and 5 cups sugar, and add 1/2 oz. celery seed and sticks of cinnamon. Add mixture to the boiling water and pour over pickles. For the last days, each morning, pour syrup off, reheat to boiling, pour over cucumbers. You can either put the pickles in an open crock, tie a cheese cloth over the crock and weight it down or you can pack in hot jars and can them.

MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8, didn't give) 7-24-10

1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts

Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.

Tips, hints and helps: After removing pickles from the brine and before canning, rinse the pickles. 7-24-10

ORANGE CREAM CAKE (5-12-01) 7-31-10 Top of page

PEACH PIE ALASKA 7-31-10

1 3 oz. pkg. peach jello
2/3 cup boiling water
1 cup vanilla ice cream
1 cup diced fresh peaches
3 1/2 cups cool whip

Dissolve jello. Add ice cream by spoonsful into jello. Stir until melted and smooth. Blend in whipped topping and peaches and chill until mixture mounds up. Spoon into 9 inch pie crust. Chill for 3 hours or freeze.

MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 7-31-10

1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts

Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.

PEACHES & CREAM WOLLOP (7-12-99) 7-31-10

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 ozs. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.

P. E. O. CAKE (sept64pg2) 7-31-10

1 package yellow cake mix
1 package lemon gelatin
4 large eggs
3/4 cup corn oil
3/4 cup water

BLUEBERRY BANANA BREAD (may/jun88pg7)7-31-10
(Nutritional recipe)

1 cup whole wheat flour
¾ cup all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
½ cup quick cooking rolled oats
3 tbsps. margarine
1/3 cup sugar
1 egg
1 cup mashed banana (about 2 whole)
1 tbsp. lemon juice
1 cup fresh or frozen blueberries, thawed

Preheat oven to 350°. Lightly grease a 8 ½x 4½ "loaf pan. Mix flours, soda, salt and cinnamon. Stir in oats and set aside. Cream margarine and sugar. Add eggs, bananas and lemon juice. Stir till blended. Fold in blueberries. Add dry ingredients. Mix just till moistened. Pour batter into loaf pan. Bake for approximately 60 minutes. Let cool in pan for 10 minutes. Turn out on wire rack to cool. Wrap and refrigerate several hours before slicing. Yields 22 slices.

STEAMED SWEET CORN 7-31-10

Put whole ears of corn into a pan with 3-4 inches of water on the bottom. Bring water to a boil. Time for 6 minutes. Remove it and put into a sink of ice water. Cool it down. Cut off ear. Can be frozen and reheated in the microwave.

VERMICELLI AND HAM 7-31-10

1 pkg. vermicelli, broken into thirds
1 cup ham, diced
2 cups frozen peas
1 bottle no fat, low calorie zesty italian dressing

Boil vermicelli, ham and peas. Cook until pasta is done. Drain. Toss to mix together. Add dressing as desired. Serve.

CREAM CORN 7-31-10

20 cups raw sweet corn
1/2 pound butter
1 pint cream or half n half
1/2 cup sugar

Put in a big roasting pan and stir. Cover and bake at 350° for 1 hour. Can be bagged and frozen when cool.

Tips, hints and helps: Blanch corn on the cob for 3-5 minutes and cool. When you shave the corn off the cob, remove only 75% of the kernels when you shave it. Then use the back of the knife to scrape the cobs for cream. Freeze in quart size bags. When you want to make the corn, put a bag of corn with a 1/2 stick margarine and combine. Heat through and serve. 7-31-10

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