Radio Given Recipes July

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POTATO SALAD 7-4-15 Top of page
5 lbs. russet potatoes, washed and cooked with skins on and refrigerate 3 days ahead
4 eggs, boiled
1/2 onion
5 1/2 tbsps. mustard
1/2 quart Mrs. Clark's salad dressing
3/4 cup sugar

After the 3 days, peel potatoes and eggs and grate them. Mix all ingredients, then combine with potatoes and eggs.


2 1/2 cups rhubarb, chopped
2 1/2 cups tart cherries, pitted
1 1/4 cup sugar
1/4 minute tapioca or corn starch
1/2 tsp almond extract, optional
1 pie crust


1/2 cup butter at room temp
1 cup flour
1/2 cup sugar

Mix your rhubarb and cherries with 1/2 cup of your sugar, set aside for 1 hour.  Then drain any excess liquid from the bowl.  It is ok to have some liquid (1/4cup or so).  This is an important step, if you so not drain you might end up with a much soupier pie. After it is drained mix in the remaining sugar, extract, and tapioca or corn starch. In your pie pan do your crust.  I lay may crust over the pan and trim so there is about an inch and 1/2 over the edge.  I then fold that edge under and crimp it to look pretty (see pictures). Pour the fruit in the pie pan. Place the topping on the top. Bake for 15 minutes at 425°, then lower temp to 325° and bake for additional 45 minutes.  When done the juice bubbling out from the pie should be pink, and thick, if it is more clear and liquid it needs more time.  Check in the middle of the cooking if your crust is getting dark feel free to place a ring on it. Let cool about 1 hour before cutting to allow it to set up some. Place all topping ingredients in a gallon ziploc bag and massage with your hands till it is all thoroughly combined and crumbly.  If it gets too doughy just add more flour and sugar.  Donít let your butter get too soft, if you cannot cut it and have it come off the paper it is too soft and you need to refrigerate it.

MRS. D'S POTATO SALAD (aug64pg1) 7-4-15

Six or seven medium sized potatoes
1/4 cup oil
1/8 cup vinegar
1/2 teaspoon sugar
1 teaspoon prepared mustard
Sliced stuffed olives
Sweet relish or chopped dill pickles
Hard boiled eggs
Commercial salad dressing

Boil potatoes with their jackets on. Cool them just enough to peel and dice them without burning your fingers. (They must still be warm when they are ready for the marinade because cold potatoes will not absorb flavors. The dressing, no matter how flavorful it is, just wraps itself around the outside and you still have a cold flavorless potato in the middle. This is the big secret to making potato salad according to Mrs. D.). After potatoes are peeled and diced, put them in a marinade made of the oil, vinegar, sugar, mustard and onions. Salt and pepper to taste at this stage. Refrigerate it until cool (it will wait overnight very well). Just before serving add generous amounts of hard boiled eggs and commercial salad dressing. The olives, and relish or pickles are optional


3 large eggs
1 1/2 lbs. red skinned potatoes
1 1/2 lbs. white skinned potatoes
2 tbsps. olive oil
2 tbsps. fresh squeezed lemon juice
1/2 cup greek yogurt or reduced fat sour cream
2 oz. blue cheese
1 tsp. - 1 tbsp. hot pepper sauce
3/4 tsp. sea salt
2 celery stalks cut down the middle and thinly sliced
2 cups cherry tomatoes, halved

Boil and peel eggs, set aside yolks and chop whites. Boil potatoes. Simmer and cook until tender. Save 2/3 cup of the potato water and drain. In a food processor, blend the egg yolks, oil, and lemon juice. Add water, yogurt, blue cheese, hot sauce and salt. Puree. Put dressing in large bowl. Add vegetables and egg whites. Mix.

LEMON BUTTER CHICKEN (From 7-11-15 Top of page

8 bone-in, skin-on chicken thighs
1 tbsp. smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tbsps. unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 tsp. dried thyme
2 cups baby spinach, chopped, optional

Preheat oven to 400°. Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175°, about 25-30 minutes. Serve immediately.

YAKI SOBA 7-11-15

1 lb. ground beef or pork
3 carrots, peeled and sliced
2 stalks celery, sliced
1 large onion, diced
6 pkgs. Oriental flavor Ramen noodles
1 medium head cabbage, coarsely chopped

In a large saucepan, frypan or dutch oven, brown the hamburger and add veggies and cook until tendercrisp. Add 1/4 pan of water. Add noodles and seasoning packets. Top with cabbage. Put lid on pan and steam, stirring occasionally. Cook until noodles are to desired doneness. Serve with soy sauce if desired.


Boil chicken with seasonings such as salt and pepper. Add onion and celery if desired. When chicken is cooked, add chicken broth and a bag of california blend vegetables. Heat and serve.


3 large eggs
1 cake mix any flavor
1 can pie filling any flavor

Put in bowl and mix. Pour into 9x13" pan and bake at 350° for 35 minutes or until cake tests done.


1 16 oz. can crushed pineapple
1 20 oz. can cherry pie filling
1 pkg. yellow cake mix
1/2 - 2/3 cup chopped nuts, optional
1/2 cup butter

Spread pineapple, with juice, in the bottom of a greased 9x13" pan. Spread cherry pie filling over pineapple. Put dry cake mix over the fruit and sprinkle with nuts. Slice butter and lay over top. Do not mix. Bake at 350° for 1 hour.

No recipes 7-18-15 Top of page

BLUEBERRY DUMP CAKE (From 7-25-15 Top of page

1 box of yellow cake mix
1 21 oz can of blueberry pie filling
1 large can of crushed pineapple, drained
1 cup fresh blueberries
1/2 cup shredded coconut (optional)
1 stick of butter

Preheat oven to 375°. Spread the can of blueberry pie filling at the bottom of a  9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.) Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the butter stick and drizzle over the cake mix. Thinly slice the rest of the butter stick and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40 to 45 minutes or until the cake topping is golden brown.


30 chocolate cookies finely crushed
1/2 cup melted butter
1 quart of mint chocolate chip ice cream
4 oz cool whip
1 cup of heavy cream
10 oz semi sweet chocolate chips
optional additional chopped chocolate chips to add to the ice cream mixture
optional mint cookies for garnish

Remove ice cream and cool whip form the freezer/fridge to allow time for ice cream to soften. Spray bottom and sides of spring form pan with cooking spray. Add crushed cookies and butter to pan and mix thoroughly.  Press cookie mixture onto bottom and up sides about 1 inch. Add ice cream and cool whip to large bowl and thoroughly mix together.  Add additional chopped chocolate chips if desired. Spread ice cream evenly over crust.  Place pie into fridge for a couple hours to re-freeze. Bring cream just to a boil over medium-high heat. (I actually heated my cream for almost 3 minutes in the microwave- If you chose this option watch the cream!) Remove from heat and add chocolate chips.  Stirring constantly with a rubber "spoonula," (my very favorite kitchen tool ever) until chocolate is melted and the ganache is smooth. Allow ganache several minutes to cool.  Pour over ice cream pie and immediately return to freezer. After ganache hs firmed up a bit, garnish with the mint cookies. Keep pie in freezer until ready to serve.


4 ears fresh corn, in their husks
Butter (or an herb butter) for serving

Prepare your grill, gas or charcoal, with direct, high heat, about 550°. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.) The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off. Serve with butter. (Or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.)


Wrap half of an ear of corn in aluminum foil with an ice cube. Grill for 10 minutes on high, rotating half way through.


1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tbsps. olive oil
1 tsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp.  epper
1/4 tsp. lemon-pepper seasoning
1/4 tsp. dill weed

In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.

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