Radio Given Recipes June

Jun. 2  Jun. 9  Jun. 16  Jun. 23  Jun. 30

SURPRISE CINNAMON ROLLS (from 6-2-12 Top of page

1 small potato (about 4 ounces), cut into 1 inch chunks
1½ tsps. salt
4½ cups flour, plus more for kneading and shaping
1 cup sugar
2¼ tsps. instant yeast or one ¼ ounce packet active dry yeast
¾ cup (1½ sticks) butter, at room temperature
1 large egg
Oil or butter for greasing the bowl and pan
1 tbsp. ground cinnamon
2 cups powdered sugar
3 tbsps. whole milk
1 tsp. vanilla extract

Put the potato in a medium saucepan with ½ teaspoon salt and enough water to cover it by at least 1 inch. Cover the saucepan, bring to a boil, and cook until the potato is very tender, about 15 minutes. Meanwhile, combine the flour, ½ cup of the sugar, the yeast, and the remaining 1 teaspoon salt in a large bowl. Drain the potato, reserving 1¼ cups of the potato cooking liquid, and put the potato through a ricer. (Discard the potato skin.) Add ¼ cup (½ stick) of the butter to the reserved potato cooking liquid and stir until it melts. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist. Add it to the flour mixture along with the riced potato and the egg. Stir with the dough hook attachment of a stand mixer or by hand until combined. Knead the dough with the dough hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour. Grease a 9- by 13 inch pan with oil or butter. Punch down the dough, then transfer it to a floured surface. With a rolling pin, roll the dough into an approximately 8- by 12 inch rectangle. Spread the remaining ½ cup (1 stick) butter over the surface of the dough. Combine the remaining ½ cup sugar with the cinnamon and sprinkle this mixture evenly over the butter. Starting from one of the long sides, roll up the dough as tightly as possible. Cut the roll into 12 one inch slices and arrange the slices, cut side up, in the greased pan. Cover the pan with a clean kitchen towel or plastic wrap, put it in a warm place, and let the rolls rise until doubled in size, about 1 hour. (At this point you can refrigerate the cinnamon rolls for up to 12 hours or overnight; let them return to room temperature before baking.) Heat the oven to 350°F. Uncover the cinnamon rolls and bake until golden brown, 35 to 40 minutes. Meanwhile, whisk together the powdered sugar and milk until smooth, then whisk in the vanilla. Let the cinnamon rolls cool slightly, then drizzle the icing over them and serve warm.


2 cucumbers, diced
2-3 cherry tomatoes, diced
red onion
feta cheese
sliced black olives

Mix together. Cover with italian dressing or any other vinaigrette.


1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tbsp. butter
2 tbsps. all purpose flour
1 tsp. salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 tsp. lemon juice
1/4 cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.


1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
2 tsps. lemon zest

Preheat oven to 325°. Grease an 8x4 inch loaf pan. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.


20 roma (plum) tomatoes
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
8 cloves garlic, minced
1 bunch arugula - rinsed, dried and chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tbsps. grated Parmesan cheese

Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

HOT YOGURT SOUP WITH MEAT BALLS (aug64pg2) 6-9-12 Top of page

4 cups yogurt
¼ cup rice
1 egg
1 teaspoon whole wheat flour
1 teaspoon salt
4½ cups water

Combine all ingredients, except water, in a 3 quart pot and beat well. Stir in the water. Cook over a very low flame until the mixture thickens (about 20 minutes). Stir constantly while cooking. Next, add meat balls, and simmer for another ten minutes.


Any good meat ball recipe will do for this. Mix all ingredients and add some chopped parsley, chopped green onion to taste, ½ cup cooked garbanzo beans. Continue to simmer for 15 minutes, still stirring. Sauté 1 or 2 cloves of garlic in butter. Add 1 tablespoon of dried powdered mint. Ladle a teaspoon of this sauce into each plate of soup when serving. (Mrs. Stolba)

FISH BAIT NUMBER ONE (aug64pg3) 6-9-12

½ cup flour
2 tablespoons sugar
1 tablespoon salt
½ cup water

Cook over low heat till thick and form into balls. Cinnamon may be added if you wish.

FISH BAIT NUMBER TWO (aug64pg3) 6-9-12

½ cup cornmeal
½ cup oatmeal
1 tablespoon sugar
1 teaspoon cinnamon
1 cup water

Bring one cup water to a boil. Add ingredients and cook until stiff. Stir constantly. Form into balls. After balls are made, knead in vanilla or anise oil if you wish.


1 1/4 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground cinnamon
Pinch of chipotle or ancho chile powder
1/4 tsp. kosher salt
5 strips bacon (1/3 pound)
4 tbsps. unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel lined plate; reserve 2 tbsps. of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tbsps. each of the chocolate chips and bacon. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

3-2-1 CAKE (5-12-12) 6-9-12

1 box angel food cake mix
1 box any flavor cake mix

In a gallon size, self sealing food storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix, which will make 48 small cakes.
For each individual cake serving, measure 3 tablespoons of the mix into a small microwave safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high for 1 minute. If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.


1 cup chopped pecans
1 pound colored pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 tsp. salt
2 cups red grapes, halved
8-10 pieces bacon, cut and fried

Bake pecans in a single layer pan in oven for 5-6 minutes to brown. Prepare pasta per directions. Cut up broccoli. Whisk together mayonnaise, sugar, vinegar, and salt. Add cooked pasta and grapes. Cover and chill. Can make the day before or 3-4 hours before serving. Stir in bacon and pecans before serving.


Cut some potatoes and put them in a pot with two chicken bouillon cubes and some onion. Put water into pan so the water is about an inch above the potatoes.  Precook broccoli and put in a dish aside. When potatoes are done, add broccoli. Mash with potato masher. Add cheddar or sliced cheese to desired consistency.

GINGER HARVEST DRINK (jul/aug95pg8) 6-9-12

¼ cup cider vinegar
¼ to ½ cup sugar
½ tsp. ginger
½ gallon cold water

Combine and chill.


1/2 cup dried black eyed peas, rinsed
kosher salt
1/2 cup basmati rice
1 tsp. minced garlic
1/4 cup thinly sliced red onions
1/2 cup finely chopped spanish olives

2 tbsps. coarse grain dijon mustard
4 tbsps. apple cider vinegar
3 tbsps. extra-virgin olive oil
1 tbsp. honey
1 tbsp. chopped fresh cilantro
Kosher salt and freshly ground pepper

Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid. Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork. Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a non reactive bowl. Adjust the seasoning if necessary. Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

BACON WRAPPED ASPARAGUS ( 6-16-12 Top of page

10 spears fresh asparagus, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally. Discard toothpicks.


1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces skewers
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Nutritional Information open nutritional information: Amount Per Serving  Calories: 326 | Total Fat: 17.4g | Cholesterol: 76mg


1 large portobello mushroom, sliced
1 small zucchini, sliced
1/4 pound butternut squash, peeled, seeded, and thinly sliced
1 cup bite-size broccoli florets
1/4 cup chopped red onion
1 tablespoon olive oil
2 ounces refrigerated pizza crust
1/4 cup pesto
1/4 cup crumbled Gorgonzola or blue cheese
1/4 cup fontina cheese, cubed

Preheat an outdoor grill for high heat.
Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.


1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup canned whole kernel corn
1/2 cup crumbled cornbread
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup finely chopped onion
1/4 cup milk
1 egg, lightly beaten
3 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.


7 bacon strips, diced
1 pound fresh asparagus, trimmed
1/3 cup vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
4 cups torn salad greens
1/2 cup sliced almonds
2 hard-cooked eggs, sliced

In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2-3 tablespoons drippings. Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.

CORN ON THE GRILL  ( 6-16-12

5 cloves garlic, minced, or more to taste
1/2 cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn

Preheat an outdoor grill for medium heat, and lightly oil the grate. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

CHEESEBURGER BREAD (from 6-23-12 Top of page

1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, chopped
1 small garlic clove, minced
1 (16-ounce) box hot-roll mix (we used Pillsbury)
1 1/4 cups warm water
10 slices American cheese

Heat the oven to 375º F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.

BANANA WRAPS (from 6-23-12

1 flour tortilla
1 banana
peanut butter

Spread some peanut butter on tortilla. Place banana on tortilla and wrap.

NATION'S B-DAY NACHOS (from 6-23-12

1 bag blue corn tortilla chips
cooking spray
aluminum foil
monterey jack cheese, shredded
sour cream

Place blue corn tortilla chips on a foil-covered baking sheet coated with cooking spray. Sprinkle the chips with shredded Monterey Jack, then bake at 350° for 5 to 7 minutes. Top the nachos with salsa and sour cream.


1 small banana
1/2 cup crunchy nugget cereal or favorite oat or corn cereal
1/2 cup lowfat vanilla, blueberry or strawberry yogurt or cottage cheese
1/2 teaspoon honey
1/2 cup pineapple tidbits
Maraschino cherries, optional

Peel and split banana lengthwise and place in banana split dish or cereal bowl. Sprinkle cereal over banana, reserving some for topping. Spoon yogurt or cottage cheese on top and drizzle with honey. Decorate your dish with reserved cereal, pineapple and cherries.

SWEET PARTY MIX (from 6-23-12

1 (12 ounce) package crispy corn and rice cereal
5 ounces slivered almonds
6 ounces toasted, chopped pecans
3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar

Preheat oven to 250°F (120°C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.


1 package (7.5-ounce) refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
1/2 cup crushed pineapple, drained
2/3 cup shredded mozzarella cheese

Substitute chopped green pepper, turkey pepperoni, or cooked ground beef for basic ingredients, as desired.

Preheat oven to 400°. Spray baking sheet with nonstick vegetable spray. Separate biscuits and flatten on baking sheet, leaving space between biscuits so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon diced ham, 2 teaspoons pineapple, and 1 tablespoon shredded cheese. Bake 8-10 minutes or until biscuits are light brown and cheese is melted.

HARVEST SALAD (6-9-12, not given) 6-23-12

1 cup chopped pecans
1 pound colored pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 tsp. salt
2 cups red grapes, halved
8-10 pieces bacon, cut and fried

Bake pecans in a single layer pan in oven for 5-6 minutes to brown. Prepare pasta per directions. Cut up broccoli. Whisk together mayonnaise, sugar, vinegar, and salt. Add cooked pasta and grapes. Cover and chill. Can make the day before or 3-4 hours before serving. Stir in bacon and pecans before serving.

NACHOS 6-23-12

big tortilla chips
grated cheddar cheese or thinly sliced colby jack cheese
sliced jalapenos, optional

Top chips with cheese. Bake at 400° for 5 minutes.


2 flour tortillas

Butter one side of one tortilla. Place the other tortilla on top. Top with sauce, keeping it 1/2 inch from the edge. Top with choice of toppings. Bake at 350° for 10 minutes.


Brown 3 lbs. ground beef. Add onions while cooking if desired. Drain. Add mustard and ketchup to taste.


10 pounds ground beef
1/4 cup minced onion

Brown and add:

pepper to taste
1 can tomato soup, optional
1 can tomato sauce
2 cups ketchup
3/4 cup brown sugar (cut back if you want it less sweet)
1/4 cup mustard
1/2 tsp. chili powder
2 tbsps. WOR sauce
1 tbsp. vinegar

MAID-RITE LOOSE MEAT SANDWICHES (gave similar) 6-23-12

1 pound ground beef
1 medium onion, chopped
12 ounces Coca-Cola
1 tablespoon Worcestershire sauce
1/2 teaspoon salt (or to taste)
1 tablespoon black pepper (or to taste)

Brown ground beef and onions making sure to crumble the meat to a fine texture(a potato masher works good for this). As the ground beef and onions are browning be sure to drain all the grease off as it's cooking. When the ground beef and onions are cooked add worchestershire sauce, stir and then add the coke. Cook this till all the juice is absorbed into the meat mixture, about 20 minutes. You can also put this mixture in a crockpot and cook on low 4 to 6 hours. Serve on buns with mustard and pickles.

DOLLY PARTON SALAD (4-7-12) 6-30-12 Top of page

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and
chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.

CHEESY FLAT BREAD (from quick cooking jan/feb 1999 pg. 46) 6-30-12

1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter or margarine, softened
2 tablespoons finely chopped onion
2 teaspoons paprika
1/2 teaspoon dried oregano or basil
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese

Pat dough onto the bottom and up the sides of a greased 14-in. x pizza pan or 15-in. x 10-in. x 1-in. baking pan, forming a crust. Spread with butter. Sprinkle with onion, paprika, oregano and garlic powder. Prick the crust several times with a fork; sprinkle with cheese. Cover and let rise in a warm place for 30 minutes. Bake at 375° for 20-25 minutes or until golden brown.

GINGER HARVEST DRINK (jul/aug95pg8) 6-30-12

¼ cup cider vinegar
¼ to ½ cup sugar
½ tsp. ginger
½ gallon cold water

Combine and chill.

BURGER OF THE GODS (from 6-30-12

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.


10 pounds ground beef
2 cans chicken gumbo soup
4 tbsps. instant onions
2 tbsps. salt
3/4 - 1 1/2 tsps. pepper
3 tbsps. ketchup
2 tbsps. mustard

Cook beef until just browned, add other ingredients and cook slowly.


Fry portabello mushrooms in a pan with butter and add grape, semi-sweet wine, and soy sauce.

Saute until warm and tender.


20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.


Brownie layer:

1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks

Peanut Butter Cookie Dough Layer:

1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt

Ganache Layer:

3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1/4 cup coarsely chopped salted peanuts

Heat the oven to 350°. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray. For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes. For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies. To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.

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