Radio Given Recipes July

Jul. 2  Jul. 9  Jul. 16  Jul. 23  Jul. 30

No recipes 7-2-16 Top of page

NUTS AND BOLTS (CHEX MIX) (12-20-14) 7-9-16 Top of page

Preheat oven to 300°.

Melt in large heavy saucepan:

1 1/2 pounds butter
1 heaping tbsp. garlic salt
1 heaping tbsp. onion salt
1 heaping tbsp. celery salt
1 heaping tbsp. seasoning salt
1 cup WOR sauce

Let simmer and stir until all is dissolved.

In a LARGE roasting pan:

1 box corn chex
1 box rice chex
1 box wheat chex
1/2 bag thin pretzel sticks
2 pounds deluxe mixed nuts
1 box cheerios

Combine and mix well. Pour melted butter mixture over cereals. Put lid on roaster and tumble to mix or stir very carefully with wooden spoon. Put covered roaster in oven and stir every 20 minutes for 1 hour. Let bake another hour uncovered, stirring every 20 minutes. Let cool. Store in large, airtight container.

NACHOES 7-16-16 Top of page

1/2 pkg. taco seasoning
1 jar con queso dip

Brown hamburger and taco seasoning. Add dip and put into crockpot and cook on low.


1 cup brown sugar, packed
3 tbsps. corn starch
2 tsps. ground mustard
1 cup pineapple or orange juice
1/2 cup vinegar
2 lbs. smokies

Combine and cook in crockpot.

DOUG'S RIBS (4-16-16) 7-23-16 Top of page

2 racks of ribs, baby back or St. Louis

Pull the skin from the back of the ribs. Get ribs to room temperature; let sit for an hour.

3/4 cup brown sugar
1/2 cup kosher salt
1 tbsp. minced onion
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. smoked paprika
1-2 tbsp. cinnamon
May add allspice or cloves
1 tsp. cayenne pepper
1 tsp. red pepper flakes
1 tsp. ground black pepper

Combine ingredients. Put in a shaker and sprinkle on ribs. Wrap in foil tightly. Put on a baking pan and bake at 250° for 3 hours. Clip off end of the foil and pour about a cup of the liquid into favorite BBQ sauce and brush on the ribs. Put grill on high and let it get hot. Put ribs face down on grill for about five minutes to caramelize.

TUNA STUFFED TOMATOES (From 7-30-16 Top of page

2 cans or pouches (5 oz) Albacore Tuna in Water, drained and flaked
1/2 cup dry bread crumbs
1 tbsp. diced onion
1 tbsp.diced green bell pepper
1/2 tsp. chopped fresh tarragon
3 tbsps. extra virgin olive oil
1/4 tsp. ground black pepper
1/4 tsp. salt
4 large tomatoes

Preheat oven to 400°.  Cut a thin slice from the top of each tomato and scoop out most of the pulp leaving a thick shell so that the tomato will hold its shape. Invert on paper towel and set aside.  Combine tuna, bread crumbs, onion, bell pepper, tarragon, olive oil, pepper and salt.  Stuff each tomato with tuna salad mixture. Place in lightly greased pan and bake for 15-20 minutes. Garnish with tarragon as desired.


After cooking sweet corn, spread with very thin layer of Miracle Whip salad dressing and enjoy!

Tips, hints and helps: Sweet corn preparation methods can include, leaving a few layers of husk on corn and microwave for 2 minutes. / Clean corn and wrap in a paper towel, wet it down, microwave for 3 minutes. / Leave husk on and microwave for 3 minutes then let cool. / Cut end of corn off very close to where the stalk was. Place in microwave with husk on, then squeeze the end and the corn will come out clean and ready to eat. / Boil water until good and hot, then add a pinch of sugar. Remove pan from heat, add corn and cover for a few minutes until cooked. Start with a pan of cold water, add corn. Bring to full rolling boil and turn off heat. Corn will be cooked. / Put corn in steamer and steam for 7 minutes from when water starts to boil. / Husk an ear of corn, rinse with water, cut in half and place on a plate. Microwave 3 minutes. 7-30-16

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