Radio Given Recipes

Radio Given Recipes June

FIRST PRIZE APPLESAUCE CAKE & CARAMEL FROSTING (sep/oct96pg1) 6-4-05 Top of page

4 cups sifted flour
4 tsps. baking soda
1¼ tsps. salt
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. cloves
2 tbsps.. cocoa
1 cup oil
2 cups sugar
3 cups heated unsweetened applesauce
½ cup raisins
½ cup chopped pecans

Sift the first 7 ingredients together. Combine oil and sugar in a large mixing bowl. Beat until well blended. Stir in hot applesauce and blend thoroughly. Add dry ingredients and blend well. Stir in raisins and nuts. Pour into two greased and floured 9" x 9" x 2" pans. Bake at 400° for 15 minutes. Reduce heat to 375° and bake 15 minutes more.

CARAMEL FROSTING:

Melt ½ cup butter in a saucepan. Add 1 cup firmly packed dark brown sugar. Bring to a boil and boil for 2 minutes. Remove from heat and add ¼ cup milk. Return to heat and bring to a full boil. Cool to lukewarm. Add 2 cups powdered sugar. Frost.

STUFFED CHICKEN BREAST (Cedar Rapids Gazette June 4, 2005)

1 tbsp. olive oil
2 cloves garlic, minced
1 pkg. 16 oz. fresh spinach
4 boneless chicken breast halves
1/2 tsp. salt
freshly ground pepper
1 pkg. 4 oz. goat cheese, room temperature
1 pkg. 3-4 oz. sliced prosciutto
ham or salami
1/2 cup flour
1 egg
1 tbsp. water
1 cup bread crumbs
3/4 cup vegetable oil

Heat oven to 375°. Heat olive oil in a large skillet over medium-high heat. Add garlic. Cook 30 seconds. Add spinach. Cook, stirring until spinach is wilted. Remove spinach to colander. Drain. Squeeze out excess water. Place 1 chicken breast between 2 layers of plastic wrap. Pound until about 1/4 inch thick. Repeat with remaining breasts.

Season breasts with 1/4 tsp. salt and pepper to taste. Spread 1/4 of goat cheese over top of each chicken breast. Place one or two prosciutto slices over cheese, overlapping if necessary to cover as much of the breasts as possible. Divide spinach among chicken breasts. Roll up each breast tightly, starting at narrow end; secure each with 3 toothpicks at the seam. Place flour in a bowl. Whisk egg and water together in another bowl. Combine bread crumbs, remaining salt and pepper in a third bowl. Roll stuffed breasts in flour and then egg mixture and finally in bread crumb mixture. Place on lightly greased cookie sheet.

Heat vegetable oil over medium-high heat in skillet. Brown 2 breasts at a time, about 2 minutes per side; place on cookie sheet. Transfer to oven; bake until golden brown and cheese is melting, about 18 minutes.

NO BAKE SNICKER BAR 6-4-05

1 box crispix cereal
1 large sack mini marshmallows
1 stick butter
5 chopped snicker bars

Melt butter with 2 snicker bars. Add marshmallows. Cereal. Remaining diced bars. Press into greased 9x13" pan.

RHUBARB SCM PIE (6-8-02) 6-4-05

1 can sweetened condensed milk
1 cup sugar
1 tsp. nutmeg
3 eggs
4 cups rhubarb, diced fine
9" unbaked double crust

Mix first 4 ingredients. Fold in rhubarb. Pour in bottom crust. Place top crust and seal and vent. Bake 350° 1 hour. Place foil on top crust after 35 minutes of baking so crust doesn't get too brown.

FREEZING STRAWBERRIES (jul/aug89pg7, didn't give) 6-4-05

Place fresh strawberries, washed and stemmed, in freezing containers. Put 4 cups sugar and 2 cups mashed strawberries in large bowl. Boil 1 pkg. pectin and ¾ c. water for 1 min. Remove from heat, add to sugar and berry mixture. Stir well until sugar is dissolved. Divide evenly into containers. Put lid on and freeze.

Preparation: Select fully ripe, firm berries bright red color, remove immature berries. Wash and remove caps. Put the berries into containers. Cover with cold 50 percent syrup, leaving head space. Seal and freeze.

If freezing whole berries in sugar pack add 3/4 cup sugar to 1 quart of strawberries, mix thoroughly. Mix until sugar is dissolved or let stand 15 minutes. Put into containers leaving head space, seal and freeze.

For crushed or sliced. Prepare for packing same as whole berries. Crush or slice berries and add 3/4 cup sugar, mix thoroughly. Mix until sugar is dissolved or let stand 15 minutes. Put into containers leaving head space, seal and freeze.

50 PERCENT SYRUP 6-4-05

4 cups sugar to 4 cups water.

Dissolve sugar in lukewarm water, mixing until clear. Chill syrup before using.

Tips, hints and helps: Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioners sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping). If you don't have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor. 6-4-05

RICE DISH 6-4-05

Uncle Ben's long grain and wild rice
steamed broccoli
1-2 cans cream of mushroom soup
chopped chicken breast

Combine.

RHUBARB SOFT PIE 6-4-05

6-7 cups rhubarb, cut up
2 cups sugar
4 1/2 tbsps. corn starch
2 3 oz. pkgs. strawberry gelatin
4 egg yolks
2 cups sour cream

Will fill a large 9-10" baked shell. In microwave put a little water with rhubarb and steam until soft. Combine sugar, corn starch and gelatin. Beat in egg yolks. Stir into hot rhubarb and cook on stove or in microwave until thickened. Remove from heat, cool a bit. Before putting in shell or dish, stir in 2 cups sour cream. May add fresh strawberries, as many as you want, if desired.

FRANK'S APPETIZERS 6-4-05

Toothpicks
Colby jack cheese cubes, cut into 1/2 inch cubes
baby sweet pickles, cut into slices
Green olives

Stab cheese, sweet pickle and olive with toothpick.

ALICE'S NO BAKE CHEESECAKE 6-11-05 Top of page

8 oz. pkg. cream cheese
8 oz. container of cool whip
1/4 cup sugar

Whip together and put into cookie or pie crust. Top with cherry pie filling or sliced strawberries. Do not use low fat cream cheese or cool whip.

NO BAKE SNICKER BAR (6-4-05) 6-11-05

1 box crispix cereal
1 large sack mini marshmallows
1 stick butter
5 chopped snicker bars

Melt butter with 2 snicker bars. Add marshmallows. Cereal. Remaining diced bars. Press into greased 9x13" pan.

BRATS WITH GRAPE JELLY 6-11-05

BBQ Brats with grape jelly for a unique flavor.

SLO-COOKER COCKTAIL SMOKIES (talked about, didn't give 5-11-99) 6-11-05

1 large pkg. Lil' Smokies
7-up
½ cup grape jelly
1 cup ketchup

Brown the sausage in a small amount of 7-up; drain. Mix the jelly and ketchup; put in slow cooker. Add the sausages and cook on low for 2 hours.

RHUBARB SCM PIE (6-8-02) 6-11-05

1 can sweetened condensed milk
1 cup sugar
1 tsp. nutmeg
3 eggs
4 cups rhubarb, diced fine
9" unbaked double crust

DIABETIC JAM (5-28-05) 6-11-05

4 cups rhubarb cut up
3 cups water
at least 4 cups of sugar free jello

GRILLED SCALLOPS AND SHRIMP WITH GINGER-LIMEADE PAD THAI MARINADE (Cedar Rapids Gazette June 11, 2005) 6-11-05

1/2 cup prepared pad thai sauce (one 3.25 oz. packet)
1/2 cup frozen limeade concentrate, thawed
1 tbsp. grated or finely minced fresh ginger
1 1/2 pounds sea scallops or raw shrimp, peeled and deveined, or a combination of both

Optional garnish: chopped peanuts, basil or cilantro.

Combine pad thai sauce, limeade and ginger in a medium bowl. Add seafood of choice; mix to make sure all ingredients are covered with marinade. Cover and marinate for 2 hours in the refrigerator.

Drain the seafood, and reserve the marinade. Thread shrimp on single skewers and scallops on double skewers for easy turning; keep scallops and shrimp on separate skewers, because they will have different cooking times.

Using medium-high heat, grill or broil until done, turning once, about 2 to 3 minutes for each side for scallops, 1 to 2 minutes on each side for shrimp (until they turn pink)

While the seafood is grilling, pour the marinade into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve marinade as a dipping sauce. Garnish seafood with chopped peanuts, basil or cilantro, if desired.

Note: If you prefer, you may make the recipe with pork loin or chicken breast. Use 1 1/2 pounds, cut into 1/4 inch thick slices. Grilling time will be a few minutes longer than for seafood, 4 to 5 minutes each side, to desired doneness.

ALICE'S NO BAKE CHEESECAKE (6-11-05) 6-18-05 Top of page

8 oz. pkg. cream cheese
8 oz. container of cool whip
1/4 cup sugar

Whip together and put into cookie or pie crust. Top with cherry pie filling or sliced strawberries. Do not use low fat cream cheese or cool whip.

STAIN REMOVER IN BABY CLOTHES 6-18-05

1/3 cup non chlorine bleach
1/3 cup dishwasher detergent
2 quarts water

Mix together and soak clothes for about an hour for colors, longer for whites if necessary.

Tips, hints and helps: Use 1/2 the vanilla called for in recipes if you're using mexican vanilla if desired. 6-18-05

NO BAKE CHEESECAKE 6-18-05

1 8 oz. pkg. cream cheese, softened
1 can sweetened condensed milk
1/4 cup lemon juice

Beat until fluffy. Pour into pie crust.

BABY CLOTHES WHITENER (apr66pg3) 6-18-05

1/3 cup powdered dishwashing compound
½ cup powdered non chlorine bleach
1 gallon warm water

Use in plastic container. Soak clothes with stains in the solution before laundering.

BLACK (SOUR) CHERRY JELLY (didn't give sep/oct79pg3) 6-18-05

2 pounds of sour cherries
¼ cup water
1½ cups drained, canned pineapple chunks
7 cups sugar
1 bottle liquid fruit pectin

Pit the ripe cherries. Add water and bring to a boil. Cover and simmer for 15 minutes. Measure out 3½ cups (using the juice to complete the measure) and add the pineapple chunks and the sugar. Mix well. Heat to a full rolling boil stirring constantly and boil hard for 3 minutes. Remove from the heat and stir in the pectin. Skim and stir for about 5 minutes (to prevent floating fruit). Pour into hot, sterilized jars and seal. Makes 11 6 ounce jars.

ANDRE'S CHERRY SQUARES (sep/oct81pg1, didn't give) 6-18-05

½ pound oleo
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon almond flavoring
3 cups flour
1 can cherry or blueberry pie filling

Cream oleo until soft, blend in sugar. Add eggs one at a time, beating well after each. Add vanilla and almonds, mix. Add flour and mix well. Spread ¾ of batter in 9 x 13 inch greased pan. Pour filling over batter. Drop remaining batter by spoonfuls over filling (marble effect.) Bake at 375° for 30 minutes. Check for doneness.

NO BAKE CHEESECAKE 6-18-05

1 crust
1 pkg. prepared dream whip
1 small jar marshmallow creme
8 oz. cream cheese

Mix marshmallow creme and dream whip. Then add cream cheese. Pour into crust and let harden slightly.

CHERRY PIE 6-18-05

4 cups fresh cherries, pour off 1/4-1/2 cup liquid off cherries and set aside
1/2 cup sugar
1/4 cup flour

Mix together. Pour cherry liquid in and mix together. Dump cherries in and let it thicken. Pour into pie crust. Add 1/4 stick of margarine if desired. No baking time given.

CHERRY DESSERT 6-18-05

1 cup flour
1 cup quick oatmeal
1 cup brown sugar
1/2 cup butter/margarine

Cut together.

Filling:

1-2 cups cherries
1/2 cup sugar
4 tbsps. tapioca
1/2-3/4 cup water (if using fresh cherries)

Cook.

Put 3/4 of crust mixture in bottom of 9x9" pan. Put in filling and add the rest of the crumbs on top. Bake at 350° for 30 minutes.

STRAWBERRY SPINACH SALAD 6-18-05

1 cup strawberries, quartered
1 1/2 tbsps. balsamic vinegar
1 tbsp. oil
2 tbsps. honey
1/4 tsp. salt
1/8 tsp. pepper

Blend together. Serve on 10 oz. spinach. Lightly toss. Top with quartered strawberries or orange slices and roasted slivered almonds.\

CHERRY DUMPLINGS 6-18-05

6 cups fresh cherries
1 1/2 cups sugar (could use up to 2)

Cook thoroughly.

1 cup bisquick
1/3 cup milk

Mix and drop into boiling cherry juice. Cook uncovered for 10 minutes. Cover and cook another 10 minutes. Serve with whipped cream or cool whip.

STRAWBERRY SPINACH SALAD PIZAZZ (4-5-97) 6-18-05

6 cups torn spinach
1/2 tsp. toasted sesame seeds
2 cups fresh strawberries

Toss together in a bowl.

Dressing:

1/4 cup salad oil, do not use olive oil
2 tbsps. red wine vinegar
1 1/2 tbsps. sugar
1/2 tsp. dillweed
1/8 tsp. each, onion powder, garlic powder and dry mustard

Combine well and toss with spinach and berries. Can substitute thinly sliced red delicious apples and sliced almonds instead of strawberries and sesame seeds if desired.

CHERRY PIE 6-18-05

1 can cherrry pie filling
1/2 cup sugar
2 eggs, beaten
1/3 cup melted butter
2 tsps. vanilla
3/4 cup flaked coconut
1 9 inch unbaked crust

Line pie plate with unbaked crust. Pour in cherry pie filling. Bake at 350° for 25 minutes. Mix remaining ingredients together. Pour over filling. Put back in oven for 20 minutes longer or until crust is done.

SOUTHWESTERN LASAGNA (4-23-05 didn't give) 6-25-05 Top of page

9 lasagna noodles, cooked ahead
1 pound ground beef
1 envelope taco seasoning
30 oz. spaghetti sauce
1 container of Ricotta cheese
1 small can chopped green chilis
Mix cheese and chilis with 1 egg.
1 can corn, drained
1 can black beans, drained and rinsed
1 pkg. shredded monterey jack cheese

Brown ground beef, drain and add taco seasoning. Alternate sauce, noodles, ricotta cheese, corn, black beans and monterey jack cheese. Bake at 350° for an hour or so.

Pineapple Cake (3-12-05) 6-25-05

1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda

Mix well. Pour into a 9x13" greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup of nuts before baking. Bake at 350° 35 minutes. 5 minutes before cake is done make below mixture.

1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla

Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top.

Let cool.

CHERRY PIE (6-18-05) 6-25-05

1 can cherrry pie filling
1/2 cup sugar
2 eggs, beaten
1/3 cup melted butter
2 tsps. vanilla
3/4 cup flaked coconut
1 9 inch unbaked crust

ALICE'S NO BAKE CHEESECAKE (6-11-05) 6-25-05

8 oz. pkg. cream cheese
8 oz. container of cool whip
1/4 cup sugar

Whip together and put into cookie or pie crust. Top with cherry pie filling or sliced strawberries. Do not use low fat cream cheese or cool whip.

PEACH BUTTER 6-25-05

2 quarts peach pulp, about 1 1/2 dozen medium peaches
4 cups sugar

To prepare pulp, wash, scald, pit, peel and chop peaches. Cook until soft adding only enough water to prevent sticking. Press through sieve or food mill.

Add 4 cups sugar and cook until thick, about 30 minutes. As mixture starts to thicken, stir frequently to keep it from sticking. Sterilize jars. Pour hot butter into hot jars, leaving 1/4 inch headspace. Wipe rims and adjust lids. Process about 5 minutes in a boiling water bath.

POTATO SALAD 6-25-05

5 lbs. red potatoes
2 large sweet onions, chopped
3 stalks celery, chopped
1 pkg. bacon, fried and chopped
mayonnaise or salad dressing to taste
1 dozen boiled eggs
salt and pepper to taste
1-2 tbsps. sugar, if desired
2 tbsps. bacon grease

Boil potatoes, skin hot and cube. Peel and quarter eggs. Put everything together while hot for the best tasting potato salad. Keep refrigerated.

FRANK'S TACO SALAD 6-25-05

1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle taco french dressing

Brown hamburger and add taco seasoning mix. Chop up lettuce and add tomatoes and onion. Add hamburger and cubed cheese. Pour on full bottle of taco french dressing. Add chips right before serving.

ANDRE'S CHERRY SQUARES (sep/oct81pg1) 6-25-05

½ pound oleo
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon almond flavoring
3 cups flour
1 can cherry or blueberry pie filling

ANDRE'S CHERRY SQUARES GLAZE (must have been added later, not in original) 6-25-05

Glaze with powdered sugar frosting with almond and vanilla extract.

FRANK'S TACO SALAD WITH GREEN GODDESS DRESSING 6-25-05

1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle green goddess dressing

Brown hamburger and add taco seasoning mix. Chop up lettuce and add tomatoes and onion. Add hamburger and cubed cheese. Pour on full bottle of green goddess dressing. Add chips right before serving.

RHUBARB SOFT PIE (6-4-05) 6-25-05

6-7 cups rhubarb, cut up
2 cups sugar
4 1/2 tbsps. corn starch
2 3 oz. pkgs. strawberry gelatin
4 egg yolks
2 cups sour cream

FRANK'S TACO SALAD WITH SEVEN SEAS CREAMY ITALIAN DRESSING 6-25-05

1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle seven seas creamy italian dressing

Brown hamburger and add taco seasoning mix. Chop up lettuce and add tomatoes and onion. Add hamburger and cubed cheese. Pour on full bottle of seven seas creamy italian dressing. Add chips right before serving.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page. 6-4-05