Radio Given Recipes

Radio Given Recipes July

FROZEN PEANUT BUTTER PIE (Cooking Light August 2007) 7-7-12 Top of page

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly beaten
cooking spray
1 1/4 cups fat-free milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts
1/4 cup shaved milk chocolate (about 1 ounce)

Preheat oven to 350°. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

BARLEY SALAD (may/jun97pg6) 7-7-12

Cook 12 oz pkg. barley in 3 cups water for 10 minutes. Cool, add 2 cups sliced mushrooms, 1 cup sliced carrots & ¼ cup sliced green onion.

Dressing:

½ cup salad oil
1/3 cup lemon juice
1½ tsps. garlic salt
1 tsp. prepared mustard
½ tsp. dry tarragon
1/8 tsp. pepper

BARLEY SALAD VINAIGRETTE (75thpg66, not given) 7-7-12

1 (12 ounce) package medium barley
1 teaspoon salt
3 cups boiling water
2 cups sliced mushrooms
1 cup thinly sliced carrots
¼ cup chopped green onion
½ cup vegetable oil
1/3 cup lemon juice
1½ teaspoons garlic salt
1 teaspoon mustard
½ teaspoon crushed tarragon leaves
1/8 teaspoon pepper

Cook together first 3 ingredients. Cover and simmer 10 to 12 minutes until tender. Stir occasionally. Drain and cool. Combine barley, mushrooms, carrots and onion, Add remaining ingredients and add to barley. Chill 3 to 4 hours, serve on lettuce leaves.

CHIPOTLE CHICKEN TACO SALAD (Cooking Light August 2006) 7-7-12

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

GRASSHOPPER ICE CREAM PIE (Cooking Light May 2002) 7-7-12

1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 (7-ounce) jar marshmallow creme
1/4 cup green crème de menthe
2 tablespoons white crème de cacao
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 cups vanilla low-fat ice cream, softened
2 teaspoons chocolate syrup

Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill. Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.

PROSCUITTO WRAPPED PEARS (Sunset NOVEMBER 2010) 7-7-12

2 pears, each cut into
8 wedges and cored
8 thin slices (4 oz.) prosciutto, cut in half lengthwise
2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar Pinch of kosher salt

Wrap pear wedges with prosciutto and set on a serving plate. Drizzle with oil and vinegar and sprinkle with salt.

BARLEY SALAD (may/jun97pg6) 7-14-12 Top of page

Cook 12 oz pkg. barley in 3 cups water for 10 minutes. Cool, add 2 cups sliced mushrooms, 1 cup sliced carrots & ¼ cup sliced green onion.

Dressing:

½ cup salad oil
1/3 cup lemon juice
1½ tsps. garlic salt
1 tsp. prepared mustard
½ tsp. dry tarragon
1/8 tsp. pepper

BROILED TILAPIA PARMESAN (from allrecipes.com) 7-14-12

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

THE BEST STEAMED ASPARAGUS (from allrecipes.com) 7-14-12

1 pound fresh asparagus spears, trimmed
1/4 cup white wine
2 tablespoons butter

Place asparagus in a microwave-safe dish. Pour in wine, and dot with pieces of butter. Cover loosely, and cook in the microwave on High for 3 minutes, or until bright green and tender. Allow the dish to stand 5 minutes before serving.

ZESTY THREE BEAN SALAD 7-14-12

2 cups frozen soybeans edamame
15 oz. can kidney beans, rinsed and drained
15 oz. garbanzo beans, rinsed and drained
1/2 cup thinly sliced red onions
1/2 cup chopped, fresh cilantro
1/4 cup olive oil
1 tsp. shredded lime peel
1/4 cup lime juice
1/2 tsp. salt

Cook soybeans per package directions, drain, rinse with cold water. Combine all beans, onion and cilantro. Whisk together oil, lime juice and peel. Add salt. Cover and refrigerate for 24 hours. Stir well before serving.

CRANBERRY AND CILANTRO QUINOA SALAD (from allrecipes.com) 7-14-12

1 1/2 cups water
1 cup quinoa rinsed
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 1/2 tsps. curry powder
1/4 cup chopped, fresh cilantro
1 lime, juiced
1/4 cup toasted, sliced almonds
1/2 cup mined carrots
1/2 cup dried cranberries
salt and pepper

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

WHOLE GRAIN SALAD 7-14-12

1 cup quinoa
1 1/4 cups wheat berries
2 1/2 cups water, divided (or more)

Put each grain in separate pan. Quinoa and 1 1/4 cups water, 2 scoops of frozen orange juice concentrate. Cook 20 minutes. Put 1 1/2 cups of water in wheat berries. Cook for 30-40 minutes until chewy.

Mix:

1/3 cup parsley
3/4 cup red onion, diced
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup dried cranberries
juice and zest of 1 orange

Mix:

1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 tsp. sea or kosher salt

Mix all together.

NECTARINE AND RADISH SALSA (from Cooking Light June 2009) 7-14-12

2 1/4 cups (1/4-inch) diced nectarines
1 1/2 cups radishes, halved lengthwise and thinly sliced
1/2 cup chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons sugar
1/4 teaspoon salt

Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.

SPAGHETTI PIZZA (from allrecipes.com) 7-14-12

1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
1/4 teaspoon dried basil
4 ounces pepperoni sausage, sliced

Preheat oven to 425°. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425° for 15 minutes. Remove from oven and reduce temperature to 350°. Spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.

RHUBARB LEMONADE (from countryliving.com) 7-21-12 Top of page

2-3 stalks rhubarb, chopped
1 1/2 cups sugar
5 cups water
1 1/2 pounds strawberries, stemmed and crushed
1 cup freshly squeezed lemon juice, about 5 large lemons

Bring rhubarb, sugar, and water to a boil. Remove from heat and stir in strawberries. Let steep and cool for 30 minutes. Strain mixture through a fine sieve, discarding solids, and refrigerate to chill. Stir in lemon juice. Serve rhubarb lemonade over ice.

TO KILL CREEPING CHARLIE (75th page 199, not given) 7-21-12

5 teaspoons 20 Mule Team Borax
1 quart warm water

Combine and spray over 25 square foot area. Repeat as necessary. Use on lawns only. Some garden plants might be killed if they come in contact with the spray. Most effective if used in October. Can also use Dicamba to kill creeping charlie.

PRETZEL-CRUSTED "FRIED" CHICKEN (from countryliving.com) 7-21-12

1 whole (3-pound) chicken
1 pound unsalted fat-free sourdough pretzels
2 tablespoon paprika
Salt
Freshly ground pepper
1 cup low-fat buttermilk
2 egg whites
2 tablespoon Dijon mustard

Preheat oven to 350°. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside. Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes. In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish. Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165°, 40 to 50 minutes depending on piece.

SPAGHETTI PIZZA (from allrecipes.com 7-14-12) 7-21-12

TURKEY MEATLOAF DINNER 7-21-12

1 1/2 pounds lean ground turkey
1 onion, chopped
4 egg whites
1 cup salsa
3/4 cup old fashioned oats, uncooked
1 pkg. vegetable soup mix
1/4 tsp. ground black pepper
1/2 cup ketchup
6 portions red potatoes
2 pounds green beans
3/4 cup skim milk
2 tbsps. butter buds

Preheat oven to 350°. In a large mixing bowl, combine turkey, onion, egg white, salsa, oats, soup mix and black pepper. Press into loaf pan, spread ketchup over top. Bake until meatloaf is no longer pink and juice is clear, about 1 hour. 25 minutes after putting meatloaf in the oven, cut potatoes into 1 inch chunks. Place potatoes in large saucepan. cover with cold water and let boil over high heat. Reduce to medium heat, let simmer until tender, about 20 minutes. Prepare green beans. Cut stems and place in large saucepan with 1 inch of water in the bottom and let boil over high heat. Reduce to simmer uncovered about 8 minutes until crisp and tender. Remove meatloaf from oven and let sit for 5 minutes. Drain potatoes and return to the pan and mash adding the skim milk a little at a time as well as the butter buds. Mix until light and fluffy. Serve meatloaf, potatoes and green beans together.

SPICY ORANGE AND SESAME CHICKEN SANDWICHES (from countryliving.com) 7-21-12

1 1/2 pounds boneless chicken breasts, with skin
3/4 teaspoons salt
1/2 teaspoons black pepper
2 tablespoon butter, cut into small pieces
1/2 cup orange marmalade
2 1/2 tablespoons sesame oil
2 1/2 tablespoons soy sauce
3/4 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

Heat oven to 400°. Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes. Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167°, about 20 more minutes. Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy, about 1 minute. Remove the breasts from the oven and let rest for 15 minutes. Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool. Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds. Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

OLYMPIC RINGS FRUIT PIZZA (from allrecipes.com) 7-28-12 Top of page

1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar1 egg3 (1 ounce) squares semisweet chocolate, melted and cooled
1 teaspoon vanilla extract2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipped topping
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup diced fresh strawberries
1/2 cup pineapple tidbits, drained
1 large kiwifruit, peeled and chopped

In a mixing bowl, cream butter, shortening and sugars. Beat in the egg, melted chocolate and vanilla; mix well. Combine the flour, cocoa and salt; gradually add to creamed mixture. Cover and refrigerate for 30 minutes. Place waxed paper over a 15-in. x 10-in. baking sheet without sides. Shape dough into a flattened rectangle and place on prepared baking sheet. Cover dough with waxed paper; roll dough to within 1/4 in. of edges of baking sheet. Remove top sheet of waxed paper; invert dough onto another greased baking sheet. Remove remaining waxed paper. Using a 4-1/2-in. diameter plate or bowl and a knife, trace three touching circles along a long side of the dough. Trace two more circles centered below and overlapping upper circles by 1 in. Cut around outer edges of the rings; remove dough around rings and use to make cookies if desired. Bake rings at 350 degrees F for 14-16 minutes. Cool on a wire rack. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Transfer cooled crust to a serving platter. Spread with frosting. On top rings, from left to right, place blueberries, blackberries and strawberries. Place pineapple and kiwi on lower rings. Store in the refrigerator.

TURKEY CUTLETS WITH RHUBARB CHUTNEY(from Eating Well March/April 2010) 7-28-12

2 tsps. plus 1 tablespoon canola oil, divided
1/3 cup chopped red onion
2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 cup golden raisins
1/3 cup light brown sugar
1 tbsp. cider vinegar
2 tsps. minced fresh ginger or 1/4 tsp ground ginger
1/4 tsp. freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 tsp. salt

Heat 2 tsps. oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 tsp. pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm. Sprinkle turkey on both sides with salt and the remaining 1/8 tsp. pepper. Heat the remaining 1 tbsp. oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

ZUCCHINI-PINEAPPLE (USDA Agriculture Information Bulletin No. 539: rev. 1994) 7-28-12

4 quart Cubed or shredded zucchini
46 ounce Unsweetened pineapple juice (canned)
1 & 1/4 cup Bottled lemon juice
3 cup Sugar

Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.

HORSERADISH SWEET & SOUR PICKLES 7-28-12

20 lbs. small cukes
1 cup coarse salt
3 quarts water (12 cups)

Soak for 24 hours. Remove the brine. Add boiling water and drain. Put in jars and cover with vinegar mix:

1 gallon cider vinegar
11 cups sugar
2 oz. mixed pickling spices
1 oz. cinnamon
1 tsp. cloves
4 tbsps. lime juice
1 lb. grated horseradish

Process 15 minutes.

GREEK OMELET (The Essential EatingWell Cookbook (2004) 7-28-12

1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese, (2 ounces)
2 scallions, thinly sliced
2 tbsps. chopped fresh dill
Freshly ground pepper, to taste
2 tsps. extra-virgin olive oil

Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula. Set a rack about 4 inches from the heat source; preheat the broiler. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

ENGLISH WALNUT PIE (from allrecipes.com) 7-28-12

3 eggs
1/4 tsp. salt
3/4 cup white sugar
2 tsps. vanilla extract
3/4 cup light corn syrup
1 cup chopped walnuts
1/4 cup butter
1 (9 inch) deep dish pie crust

Preheat oven to 400°. Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and syrup. Melt the butter or margarine, and add it to the egg mixture. Stir in the nuts. Pour filling into pie shell. Bake in preheated oven for 10 minutes. Reduce heat to 300°, and continue baking for 35 to 45 minutes.

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