Radio Given Recipes July

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CARAMEL DUMPLINGS 7-7-18 Top of page


1 1/2 cups flour
2 tsps. baking powder
2 tbsps. butter
1 egg
1/2 cup sugar
1/2 cup milk
1 tsp. vanilla
sprinkle cinnamon

To prepare dumplings, cream butter and sugar. Add milk and egg. Mix in remaining ingredients.


2 1/4 cups sugar, divided
3 cups boiling water
3 tbsps. butter

To prepare sauce, in a cast iron skillet, caramelize 3/4 cup sugar. Stir constantly until melted and golden brown. Pour boiling water into melted sugar very slowly. Add butter and remaining sugar. Let simmer while preparing dumplings.

Grease a casserole dish and pour sauce into dish. Drop dumplings over sauce. Bake at 350° for 30-35 minutes. Serve warm with ice cream.


2 cups rotini pasta, uncooked
1/2 tsp. salt
1 onion, chopped
1 cucumber, chopped
1 cup grape tomatoes, cut in fourths
1 cup pepperoni, cut in pieces
1/2 tsp. garlic powder
1/2 tsp. italian seasoning
1 cup Italian dressing

Cook pasta in salted water until al dente. Drain well. Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths. In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.


1 large can chop suey vegetables, drained
1 large can evaporated milk
1 can bamboo sprouts, cut up
2 cups cooked, chopped chicken
1 can cream of chicken soup
3 oz. pkg. slivered almonds
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 cup cooked rice

Combine with 1 can chow mein noodles. Pour into buttered baking dish. Bake 45 minutes at 350°. Add crushed potato chips on top just before done baking.

FRUIT SALAD (Talked about, not given) 7-7-18

COUNTRY STYLE COTTAGE CHEESE  (Talked about, not given) 7-7-18


3/4 cup sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tbsp. ketchup
2 tbsps. corn starch

Whisk in saucepan over medium heat. Bring to a boil and boil until thickened.


1 red, yellow and green bell pepper, sliced
3 tomatoes, sliced
1/2 vidalia onion, coarsely chopped
1 pkg. Seven Seas salad dressing mix
1/2 - 1 tsp. oil

Mix together and serve.


1 1/2 cups peeled and diced jicama
1 red pepper, diced
1/4 cup red onion
1 cup corn
1 can black beans, drained and rinsed
2 tbsps. cilantro leaves, chopped
1/3 cup light Italian dressing

Mix and refrigerate for 1 hour before serving.


4 ears corn, husked
2 limes, halved
1 tbsp. five spice powder
Kosher salt

Preheat a grill to medium-high and lightly oil the grate. Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes. Rub the grilled corn with the limes, and season them with five-spice powder, and salt, to taste.


2 strips bacon
5 ears corn, shucked
1 red bell pepper, cored, seeded, and finely diced
1 orange bell pepper, cored, seeded, and finely diced
1 cup finely diced red onions
1 1/2 cups apple cider vinegar
1 1/2 cups water
1/3 cup sugar
2 tsps. black mustard seeds
1/2 tsp. fennel seeds
1 tbsp. salt

Cook the bacon in a medium skillet until crisp. Drain on paper towels. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers, and red onions in a bowl, cover with cold water, and soak for 10 minutes to rinse out some of the starch. Drain. Combine the vinegar, water, sugar, mustard seeds, fennel seeds, and salt in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt. Add the corn, peppers, and onions and bring back to a simmer. Transfer the relish to a glass jar. Add the bacon, whole or crumbled, and cover with a tight-fitting lid. Refrigerate. The relish will be ready to eat in 2 days, and it will keep for up to a week.


2 ears of fresh corn
1 bunch cilantro (coriander)
1 jalapeño
1 lime
1 large avocado
5-6 scallions (green onions)
6-8 dashes Chipotle Tabasco
Olive oil
Salt to taste

Remove corn from husks and remove silks. Microwave for 2 mins, then turn ears over and microwave a further 2 mins. When cooked, use a culinary blowtorch to scorch the corn's surface, turning the ears to make sure all sides are charred. Remove the seeds from the jalapeño then dice it. Also chop the avocado into small chunks. Cut the scallions into quarter inch pieces, and chop the cilantro, discarding the roots. Combine together in a bowl. Once the corn has cooled, cut it off the ear and add to other ingredients. Drizzle with olive oil, add Tabasco and salt, then mix together and serve.


1-2 tsps. Asian chili paste
1/4 tsp. salt
1/4 tsp. pepper
2 tbsps. chopped fresh cilantro
1 stick unsalted butter

Mix together and put on hot ears of corn.


2 zucchini or summer squash, sliced lengthwise 1/4-inch thick
3 tbsps. olive oil or melted butter or a combination
Kosher salt and freshly ground black pepper
8 white corn tortillas
1/4 to 1/2 cup Ancho Chile Paste, recipe follows, or store-bought
8 oz. thinly sliced or shredded Manchego cheese
2 scallions, white and green parts, very thinly sliced

Ancho Chile Paste:
6 dried ancho or pasilla chiles or a mixture
1 tsp. Kosher salt
2 tbsps. extra-virgin olive oil or lard

Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients. Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.


6 ears corn, cooked on the cob and cooled
3 eggs, separated
1/4 cup flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper

Best when corn is starchy. Cut corn off cob after cooled. (1 1/2 cups cut corn). Separate egg whites from yolks. Beat whites until stiff and set aside. In a large bowl, beat egg yolks and add corn. Blend dry ingredients. Add to egg and corn. Fold in egg whites. Roll into balls, making about 20 fritters. Fry in hot oil.

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