Radio Given Recipes - March 2001

Radio Given Recipes March

BRICKLE BIT MACADAMIA NUT COOKIE (requested from Martha Stewart TV show
below is the correct name and recipe) 3-3-01 Top of page

MACADAMIA TOFFEE CHIP COOKIES (didn't give from Martha Stewart TV show) 3-3-01

Made with soft, salty macadamia nuts, this Cookie of the Week is a crunchy variation on the classic chocolate-chip confection. Use caramel-flavored toffee chips as a delicious substitute for the traditional chocolate. Makes 3 dozen

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups cake flour (not self-rising)
2 teaspoons baking soda
1 teaspoon salt
3 cups toffee chips
2 1/2 cups coarsely chopped macadamia nuts (11 ounces)

1. Preheat the oven to 350°. Line baking sheet with a Silpat baking mat or parchment paper, and set aside.

2. In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts.

3. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to
rack to cool completely. Store in an airtight container for up to 1 week.

QUICK ST. PAT'S DESSERT 3-3-01

Make pistachio pudding according to package directions. Then make layer of the pudding and cool whip; adding chopped nuts as topping.

CORNED BEEF IN CROCKPOT 3-3-01

If you are going to make corned beef in a crockpot use just ½ cup water. If you are going to add potato and carrots to the beef then add 2 cups water. If you want to add cabbage add it in the last 45 minutes before serving.

CORNED BEEF ON GRILL 3-3-01

Brown the corned beef on a hot grill. Then double wrap it with foil, sprinkling the seasoning packet (that comes with the corned beef) on the beef. Cook on grill about 2 hours turning every 20 minutes.

POTATO SOUP IN A JAR (1-29-99) 3-3-01

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsp. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

CHOCOLATE ROSES OR CLAY 3-3-01

12 ounces of chocolate chips, melted
1/3 cup white Karo syrup

Combine and cool. Pour onto waxpaper. Chill overnight. Make balls the size of a macadamia nut. Place 6 of the balls between wax paper sheets, about 1 inch apart and flatten. Take first disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose.

PINEAPPLE FRUIT SALAD (2-17-01) 3-3-01

Cut up a fresh pineapple into chunks put in bowl and put Coco Casa cream of coconut (you can get it in a grocery store in liquor department. Its used to make Pina Colada) and mix well. Fresh coconut sprinkled on top. (optional).

TATER TOT CASSEROLE W/HAM (2-24-01) 3-3-01

2 ozs. margarine or butter
¼ cup flour
2 cups milk
8 ozs. American or Velveeta cheese
1½ lbs. tater tots
1 lb. can french style green beans, drained
8 ozs. diced ham

Melt margarine in saucepan. Stir in flour with whisk and blend well. Add milk, beat til smooth. Add the cheese and cook at low temperature so it gets to be a smooth cheesy mixture. In greased 9x13" pan put in tater tots. Add green beans and ham, pour cheese sauce over. Bake uncovered 30 minutes 300° or til heated through.

OVERNIGHT CASSEROLE 3-3-01

2 stalks celery, cut
1 lb. carrots, cut
1 head cauliflower, cut into 1" pieces

Cook til almost tender and drain.

Combine in a saucepan and bring to boil:

1 can tomato soup, undiluted
1 cup sugar
½ cup salad oil
½ cup vinegar
½ tsp. pepper
1/8 tsp. dill weed
1 tsp. salt or less

In 2 qt. casserole combine cooked vegetables. Add 1 large onion cut into rings, 1 bell pepper in slices (optional). Pour hot soup mixture over vegetables. Chill overnight. Can add 1 can mushroom, drained. Next morning bake 45 minutes 350°.

SIMON & SIEFFERT'S IRISH COFFEE 3-10-01 top of page

Preheat a 7 oz. fizz glass with hot water add 2 sugar cubes. Add nice strong coffee 2/3rds high. Then add 1 oz. Irish whiskey. Top with whipped cream. Make sure you pour the alcohol last so the alcohol will not evaporate and drink will not change its strength.

BILL'S SALMON LOAF (same as IVORY'S SALMON LOAF mar65pg1) 3-10-01

1 can salmon, drained boned and flaked
1 can cream of celery soup
½ cup chopped onion
¼ cup minced green pepper
1 cup cracker crumbs
1 egg, beaten
1/3 cup miracle whip

Grease loaf pan. Bake 350° 1 hour.

DUBLIN CODDLE 3-10-01

1 lb. sliced bacon or rashers (bacon ends)
2 lbs. pure sausage links browned
bacon fat or vegetable oil
2 onions, sliced
2 cloves garlic
4 potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch fresh herbs tied with string
black pepper
hard cider or apple cider
fresh parsley, chopped (for garnish)

Lightly fry bacon til crisp (on low heat). Place in large cooking pot. Brown sausage in bacon fat or vegetable oil. Remove and add to cooking pot. Soften onions and garlic in fat and add to pot with potatoes and carrots. Bury herbs in middle of mixture. Sprinkle with pepper and cover it with cider. Cook over moderate heat 1½ hour. Do not boil. Garnish with parsley.

Cabbage rolls with shredded cabbage requested but didn't give.

POTATO SOUP IN A JAR (requested didn't give 1-29-99) 3-10-01

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) 3-10-01

12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey

Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350 degrees. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed
in the center and golden brown.

BLUEBERRY SAUCE:

1 cup sugar
2 tbsps. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine

In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.

SUPERB STRAWBERRY BANANA FRENCH TOAST (from 1998 newspaper) 3-10-01

10-12 day old french bread diagonally sliced
5 slightly beaten eggs
¾ cup milk
1 tbsp. vanilla
pinch of baking powder
1 16 oz. pkg. whole frozen strawberries
3 firm bananas, sliced
1 cup sugar
1 tbsp. pumpkin pie spice
cinnamon/sugar

In a large baking dish 9"x13" arrange the bread in the bottom. In a medium bowl mix the eggs, milk and vanilla, baking powder. Pour over the bread and turn each piece to coat. Cover and refrigerate overnight. Remove dish from refrigerator and let set. In a large bowl combine the strawberries, bananas, sugar and pumpkin pie spice. Pour strawberry mixture in baking dish large enough to hold
the soaked bread. Place the bread on top the strawberry mixture. Sprinkle lightly with cinnamon/sugar. Bake 350° 30 minutes. Serves 4.

POTATO GRIDDLE CAKES (BOXTY) 3-10-01

Boxty in the griddle, boxty in the pan, if you can't make boxty you will never get a man.

½ lb. raw potato
½ lb. cooked mashed potties
½ lb. flour
1 egg
1 medium onion, chopped fine

Grate the raw potatoes and mix with the mashed potatoes. Add salt pepper, onion and flour. Beat egg and add to mixture and just enough milk to make a batter that drops from a spoon. Drop by tablespoons full on a hot griddle or frying pan. Cook over moderate heat 3-4 minutes on each side. Serve with tart applesauce or you can serve with a ulcer fry which is fried bacon, fried sausage, fried eggs, black pudding and soda bread.

POTATO PIE DESSERT 3-10-01

½ lb. boiled potatoes
¼ lb. butter, melted
¾ lb. sugar
3 almonds pounded to powder
1 tbsp. orange extract
6 eggs
4 fluid ozs. Irish whiskey

Mash potatoes til lump free. Separate eggs whites from yolks. Beat whites til stiff and yolks til lemon colored. Add almonds, orange extract, sugar, and egg yolk to potatoes. Mix well. Add whiskey combine and fold in egg whites. In a greased and floured or parchment paper lined pie pans, fill with mixture. Bake 375° 40-45 minutes.

HAMBURGER CABBAGE RICE CASSEROLE (Basics and More Cookbook) 3-10-01

1 lb. hamburger
2 small onions
¼ cup green pepper (optional)
½ tsp. salt
4 cups cabbage cut up
¾ cup uncooked rice
¾ qt. tomato juice (3 cups) add more if needed

Brown hamburger, onion and pepper. Season with salt. In a saucepan heat tomato juice, cabbage and rice. Mix with the hamburger in a greased deep dish or greased 9x13". Bake 350° 1 hour. Serve with sour cream if desired.

HAMBURGER CABBAGE RICE CASSEROLE (Basics and More Cookbook 3-10-01) 3-17-01
top of page

1 lb. hamburger
2 small onions
¼ cup green pepper (optional)
½ tsp. salt
4 cups cabbage cut up
¾ cup uncooked rice
¾ qt. tomato juice (3 cups) add more if needed

Request for recipes for chicken gizzards 3-17-01

ST. PAT'S DAY CAKE (didn't give it a name) 3-17-01

1 box white cake mix (no pudding) follow box instructions except add 6 tbsps. cream de menthe. Bake per directions on box. Let cool 10 minutes. Spread 12 oz. jar caramel ice cream topping on top. Mix 3 tbsps. cream de menthe to 8 ozs. cool whip spread on top when cake is all the way cool and refrigerate.

BUTTERCREAM FROSTING 3-17-01

6 tbsps. butter (heat til brown)
1½ cups sugar
1 tsp. vanilla
1-4 tbsps. hot water

Mix well and use for cinnamon rolls or cakes.

CROCKPOT PORKCHOP W/DRESSING (may/jun98pg4) 3-17-01

1 pkg. (6 oz.) Stovetop Stuffing mix
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crockpot. Mix stuffing as directed, but only use one cup water. Put half of dressing in bottom of crockpot. Spoon ½ can of soup on top. Sprinkle with curry powder. Place chops on top. Add rest of stuffing, then soup. Cook on low, 6-7 hours.

GRETCHEN'S PISTACHIO CAKE 3-17-01

1 box Duncan Hines white cake mix
5 eggs
½ cup oil
½ cup water
½ cup milk
2 pkgs. pistachio pudding

Beat all together with electric mixer. Pour into greased and floured angelfood cake pan. Bake 350° 55 minutes or til done. Sprinkle with powdered sugar or frost Duncan Hines chocolate frosting.

Questions: Do you add salt to when canning beans, peppers, tomatoes in oven at 250°. 3-17-01
Answer: Do not can in oven; also you can add salt if desired to any products you can. 3-17-01
Questions: What does the herb savory tastes like. 3-17-01
Answer: Savory (summer savory-saturejahortensis Winter savory-s.montana). Both summer and winter savory have a pleasant, piquant flavor, though winter savory is stronger and more resinous. Used similarly, both are best known for their use with vegetables and all types of beans. Known as "bean herb" in Germany, the savories not only give flavor but cut down on gas produced by beans.
They also eliminate the strong odors in cabbage and turnips if you put 2 to 3 leaves in the cooking water. Best used fresh; must be home grown.

PICKLED GIZZARDS (may68pg3) 3-17-01

1 to 1½ pounds chicken gizzards, cooked in salted water until tender
1 cup water
1 cup vinegar
½ cup sugar
½ box mixed pickling spices
onions, sliced ¼ inch thick

Bring water, vinegar, sugar and spices to boil. Add gizzards and return to boil. Remove from heat and cool 15 minutes. Slice onions, ¼ inch thick and add to gizzards in pickling solution. Let cool.

Request for Karen Schulte's mothers cinnamon rolls. Karen reported on another show that there is no such recipe.

STRAWBERRY SPRING SALAD (Doug got new off internet) 3-24-01 Top of page

3 tbsps. each white wine vinegar and water
1 tbsp. honey
2 tbsps. extra virgin olive oil
1/8 tsp. each salt and pepper
3 cups strawberries, quartered
10 oz. pkg. Italian greens
¼ tsp. toasted pine nuts

Combine first 6 ingredients; stir well with whisk. Combine strawberries and green together. Add vinegar mix and toss to coat. Sprinkle with pine nuts. Can also use almonds or finely diced red onion.

Someone wanted a Martha Stewart recipe someone asked for them to call back and give the name and she will give. 3-24-01

Request for a cranberry and orange juice drink given on the show. 3-24-01
Doug did mention this one below but didn't give it all so here it is: 3-24-01

CRANBERRY SLUSH (jul/aug98pg5) 3-24-01

1½ quarts cranapple juice
1 large can frozen lemonade
1 large can limeade
16 oz. 7-up
2 cups water
2 cups vodka

Mix ingredients in blender. Freeze. Makes 1 gallon. Serve in 4 oz. glasses.

Question: What is extra virgin olive oil? 3-24-01
Answer: It has only 1% acid. 3-24-01
Question: Will they have a index for 2000? 3-24-01
Answer: No index will be made for the year 2000. 3-24-01
Request for a salad recipe from Bishop's containing small cauliflower florets and green stuffed olives and maybe olive juice. 3-24-01
Request for a cookie recipe from mar/apr Country Women magazine. It has fresh malted milk balls. 3-24-01

CRANBERRY COOLER 3-24-01

1 cup ice put in blender
1½ shots bourbon
1½ shots cranberry juice
½ shot orange juice
1 tsp. sugar

Blend until smooth. Pour into a parfait glass. Garnish with mint sprig.

CRANBERRY COOLER 3-24-01

2 ozs. cranberry juice
½ tbsp. orange juice
Fill with club soda

Stir and serve.

SOFT SANDWICH BREAD (Bread Machine 2-4-00) 3-24-01

1 cup water
¼ cup butter/margarine, softened
1 egg
2 tbsps. sugar
1 tsp. salt
3 cups bread flour
¼ cup dry milk powder
2 tsps. quick rise bread machine yeast

Layer in machine in order given; bake per machine directions.

FESTIVE CRANBERRY PUNCH 3-24-01

64 oz. bottle cranberry juice
1 cup orange juice
2 cups lemon lime or club soda

Mix in punch bowl. Garnish with orange and lime slices.

CHINESE SALAD (7-8-00) 3-24-01

1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles, crumbled and seasoning packet.
1 small onion minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil

Combine and mix well. Combine and mix with 1st 5 ingredients, refrigerate overnight.

TOFFEE MALTED COOKIES (from MAR/APR Country Women magazine) 3-24-01

1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ cup english toffee bits or almond brickle chips

In mixing bowl cream butter and sugar. Add eggs one at a time; beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients. Add to the cream mixture. Add malted milk balls and toffee bits. The dough will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet 2" apart. Bake 350° 12-15 minutes or til brown.

GRILLED ASIAN PESTO SHRIMP (from the Best of Mr. Food) 3-24-01

2 lbs. medium sized fresh shrimp, peeled and deveined
1/3 cup olive oil
1 tbsp. dark sesame oil
3 tbsps. each minced garlic and fresh chopped basil
1 green onion chopped
2 tsps. dried red pepper, crushed
1 tsp. salt
½ tsp. freshly ground pepper

Process all in blender except shrimp until smooth. Put pesto in large ziploc plastic bag; add shrimp and shake until shrimp is coated. Leave in refrigerator 1-3 hours turn occasionally. Throw away the marinade. Thread shrimp onto 12 10" skewers. Place on rack over medium hot coals 3 minutes on each side; uncovered.

FRUIT SALAD (from Aunt Fern) 3-24-01

1 large pkg. vanilla instant pudding
2 tbsps. Tang
1 15 oz. can pineapple chunks
1 15 oz. can chunky mixed fruit
1 10 oz. can mandarin oranges
2 medium bananas, sliced if desired

Drain all fruit; reserve juice. Combine Tang and pudding. Fold in drained fruit using juice as needed to get right consistency. Refrigerate overnight.

EASY DOUBLE PEANUT CLUSTERS (Hershey's cookbook 12-16-00) 3-31-01 Top of page

2 cups or 12 oz. pkg. Reese's peanut butter chips
1 tbsp. shortening
2 cups salted peanuts

Melt first 2 ingredients. Stir in nuts. Drop by teaspoons on cookie sheet, wax paper or foil or put in mini muffin paper cups.

PEANUT CLUSTERS (also called Easy Peanut Clusters) (2-24-01) 3-31-01

1 12 oz. pkg. semi sweet chocolate chips
1 12 oz. pkg. butterscotch chips
1 lb. spanish salted peanuts

Melt the chips together in microwave. Blend well. Add peanuts and drop by teaspoonfuls on waxpaper. Cool until set and store in airtight container.

CHINESE SALAD (7-8-00) 3-31-01

1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles, crumbled and seasoning packet.
1 small onion minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil

Combine and mix well. Combine and mix with 1st 5 ingredients, refrigerate overnight.

FRUIT SALAD (from Aunt Fern 3-24-01) 3-31-01

1 large pkg. vanilla instant pudding
2 tbsps. Tang
1 15 oz. can pineapple chunks
1 15 oz. can chunky mixed fruit
1 10 oz. can mandarin oranges
2 medium bananas, sliced if desired

Drain all fruit; reserve juice. Combine Tang and pudding. Fold in drained fruit using juice as needed to get right consistency. Refrigerate overnight.

PEANUT CLUSTERS (2-17-01) 3-31-01

1 tbsp. margarine
1½ cups peanut butter (chunky or creamy)
1 cup chocolate chips

Mix chips, margarine, peanut butter til chips are melted over low heat. Stir in 1 cup salted or roasted peanuts. Drop on wax paper, let cool.

Request for Amish Cinnamon bread starter found this on off internet wasn't given on radio. 3-31-01

AMISH FRIENDSHIP BREAD STARTER (9-4-99) 3-31-01

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups warm milk (110 degrees F/45 degrees C), divided
Directions

1
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.

2
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.

3
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread,
give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

AMISH CINNAMON BREAD (from internet didn't give on radio) 3-31-01

Ingredients
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins

Directions
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well. Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans. Bake at 325 degrees F (165 degrees C) for 1 hour.

POTATO SOUP IN A JAR (1-29-99) 3-31-01

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

BILL'S SALMON LOAF (same as IVORY'S SALMON LOAF mar65pg1) 3-31-01

1 can salmon, drained boned and flaked
1 can cream of celery soup
½ cup chopped onion
¼ cup minced green pepper
1 cup cracker crumbs
1 egg, beaten
1/3 cup miracle whip

Grease loaf pan. Bake 350° 1 hour.

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