Radio Given Recipes - March 2002

Radio Given Recipes March

ORANGE CREAM CAKE (5-12-01) 3-2-02 Top of page

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

CARP OR SALMON CAKES (3-4-99) 3-2-02

1 12 oz. can pink salmon, skinned, drain and reserve 2 tbsps. juice
1/3 cup chopped onion
1 egg, beaten
½ cup flour
1½ tsps. baking powder
1½ cup vegetable oil

Combine all ingredients except oil. Form into equal balls. Patty and fry each side in oil in skillet.

Tips, hints and helps EGG COLOR use 1 pkg. non sweetened kool-aid with water and let egg sit in a cup with the kool aid. The longer it sits in the color the darker the color. 3-2-02

RED LOBSTER SHRIMP SCAMP (copykat.com 6-2-01) 3-2-02

Ease of Cooking: Beginner

Notes:
They now use a prepackaged mix for this, I hope you find that this tastes very similar. A former Red Lobster Chef suggested this. Thanks Greg !

Ingredients:
1 C. White Wine
½ C. unsalted Butter do not use Margarine
3 tsps. minced Garlic
1 lb. Shrimp, peeled and deveined

Preparation:
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

Tips, hints and helps. SHRIMP IDEA Boil water with 1 tbsp. salt, add shrimp, drain and eat with melted lemon, butter and salt. 3-2-02

SALMON PANCAKE 3-2-02
1 serving

15 oz. can salmon, use only 1/3 of can
1 beaten egg
4-6 crackers, any kind
1-2 tbsps. lemon juice
salt and pepper
cookies flavor enhancer

Whip egg in soup bowl, put in salmon, crumble in crackers and remaining ingredients. Mix. Put in skillet and pat it down into a pancake and brown on both sides. Serve with creamed peas if desired.

COCADA (Coconut Custard) (didn't give) 3-2-02

2 cup sugar
2 cup water
3 inches stick cinnamon, broken up
1 can (3½ oz.) flaked coconut
3 cups milk
4 eggs
¼ tsp. vanilla
2 cup whipping cream
2 tbsps. toasted sliced almonds (optional)

In uncovered 2-quart saucepan simmer sugar, water, and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or till syrup is nearly absorbed, stirring frequently. Stir in 2 1/2 cups of the milk; cook till mixture is hot. In bowl beat eggs with remaining 2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir till mixture thickens slightly but does not boil. Stir in vanilla. Turn into a 1 1/2 quart bowl or individual serving dishes; chill. Whip cream; mound onto pudding. Garnish with almonds, if desired. Makes 8 to 10 servings.

COCADA AMARELA (didn't give) 3-2-02

1 cup sugar
3 cups water
2 whole cloves
½ a coconut
6 egg yolks
ground cinnamon

Open the coconut, cut it in easy to handle pieces and grate about half of it (about 2 cups worth). Combine the sugar, water and cloves in a small saucepan and bring to a boil, stirring constantly. Once it boils, stop stirring and allow to continue boiling until it reaches the temperature of 230° on a candy thermometer. This may take quite a while.

Reduce the heat to low. With a slotted spoon remove and discard the cloves. Add the grated coconut, a little bit at a time, and mix well. Continue to cook, stirring frequently, for about 10 minutes. The coconut should become translucent. Remove from heat.

Beat the egg yolks until they thicken slightly, for about 1 minute. Stir in about 1/2 cup of the syrup and mix. Pour this mixture into the saucepan with the remaining syrup and stir together thoroughly.

Cook over moderate heat for about 10 minutes, stirring frequently, until the pudding thickens enough to pull away from the bottom and sides of the pan. Spoon the pudding into individual serving plates. Let cool, sprinkle with ground cinnamon and serve.

SALMON SOUP (didn't give mar67pg1) 3-2-02

Heat together one large can salmon, two quarts milk, butter, salt and pepper. That's it.

SALMON SOUP 3-2-02

1 15 oz. can pink salmon, didn't say to drain
3 tsps. butter, not margarine
3 tsps. chopped onion, add more if you like onion
4 cups milk

Mix all together, heat and serve. Do not boil.

SALMON SOUP #2 3-2-02

Cook sliced potato, small sliced onion, 2 tbsps. celery in a small amount of water with 1 tbsp. butter. When potatoes are done add a 7 oz. can of salmon and 2 cups milk season with salt and pepper.

Tips, hints and helps: COOKED SHRIMP IDEAS 3-2-02
Add to green tossed salad
Add to stir fry
On top deviled eggs and dill in egg yolk mixture

CREAM OF SALMON SOUP 3-2-02

1 small (7 oz.) can pink salmon, remove skin and bones, doesn't say drain
4 tbsps. butter
4 tbsps. flour
dash salt and pepper
4 cups milk

Mash salmon. Set aside. Make a white sauce of remaining ingredients. Stir in salmon and heat to not quite boiling before serving.

CARP OR SALMON CAKES (3-4-99) 3-9-02 Top of page

1 12 oz. can pink salmon, skinned, drain and reserve 2 tbsps. juice
1/3 cup chopped onion
1 egg, beaten
½ cup flour
1½ tsps. baking powder
1½ cups vegetable oil

Combine all ingredients except oil. Form into equal balls. Patty and fry each side in oil in skillet.

SYRIAN BREAD OR LEBANESE FLAT BREAD (requested, didn't give, oct72pg1) 3-9-02

4 cups flour
2 cups warm water
2 ounces cake yeast
1 tablespoon salt
2 tablespoons salad oil

Crumble yeast into large bowl with flour and salt. Pour in water and mix with hands. Dough should feel heavy and not too sticky. Knead both tablespoons oil into dough. Cover and let rest half an hour. Punch down and divide into four loaves, Knead each loaf for one minute and let rise for ten minutes. At end of first 10 minutes, flatten each loaf and oil the top. Do not knead again. Let stand another 10 minutes. Place on lowest rack in hot oven (400°) and bake about 20 minutes or until bottom is browned. Then place under broiler 3 or 4 minutes until brown on top. Remove from oven and butter top. For cheese bread, grate ½ cup American Cheese over top of loaf before browning under broiler.

HOSTESS TWINKIE FILLING (requested, didn't give, found this at topsecretrecipes.com) 3-9-02

2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine. Makes 1 1/2 cups.

TWINKIE CAKE (may/jun81pg7) 3-9-02

1 yellow butter cake mix prepared

Line pan with wax paper. Bake in a 9x13" pan. Turn out on a cookie sheet and let cool. Take a string or thread and cut cake in 2 pieces lengthwise. Put bottom half back into the pan. Spread with filling. Flip top of cake back on top.

Filling:

5 tbsps. flour
1 cup milk

Cook until thick and let cool. When cool put in a mixing bowl. Add ½ cup margarine, ½ shortening, 1 cup sugar, 1 tsp. salt, 1 tsp. vanilla. Beat until light and fluffy.

KENTUCKY FRIED CHICKEN COLE SLAW (sep/oct83pg6) 3-9-02

cabbage
carrots
1 quart of Miracle Whip
1 quart of tarragon vinegar
2 pounds sugar
2 cups oil
salt to taste ... not much

TWINKIE FILLING 3-9-02

3-4 oz. evaporated milk
2/3 cup crisco
¼ tsp. salt
½ cup sugar
1 tsp. vanilla

Beat for 10 minutes. Add 1 tbsp. cold water and ¼ cup powdered sugar. Beat until well blended. Use a #15 point to fill the twinkies.

SWEETENED CONDENSED MILK (mar/apr88pg8) 3-9-02

1 cup powdered milk
1/3 cup boiling water
2/3 cup sugar
3 tbsps. melted butter

Mix all well in blender until all sugar is dissolved. Add a few drops of water for desired consistency.

KENTUCKY FRIED CHICKEN COLE SLAW 3-9-02

8 cups cabbage, very finely chopped (1 head)
¼ cup shredded carrot (1 carrot)
½ cup sugar
½ tsp. salt
1/8 tsp. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1½ tbsps. white vinegar
2½ tbsps. lemon juice

Be sure cabbage and carrots are very fine (about the size of rice kernels). Combine all ingredients except cabbage and carrots. Mix until smooth. Add carrots and cabbage and mix well. Cover and refrigerate at least 2 hours before serving. (The key to making this taste like KFC is the 2 hours in the refrigerator to bring out the flavor.)

ORANGE CREAM CAKE (5-12-01) 3-9-02

NO SHOW 3-16-02 Top of page

SALMON PATTIES 3-23-02 (missed part) Top of page

Toasted 2 slices bread. can of red salmon cream of celery soup melt butter in skillet and made patties and put some flour in pan to keep from spattering.

Lady wants to buy bulletins from 1996-2001. Call 319-455-2237

ROBIN EGG NESTS 3-23-02

½ cup white corn syrup
½ cup sugar
1 cup peanut butter
2 cups chow mein noodles
1 pkg blue robin eggs candies

Cook syrup, sugar and peanut butter in microwave for 2 minutes. Stir in chow mein noodles. Spoon on waxed paper in the shape of nests. Put 3 robin eggs in each nest.

DILLED LAMB RAGU 3-23-02

¼ cup flour
1½ tsps. salt
½ tsp. dry dillweed
dash pepper
2 lbs. boneless lamb, cut into ¾ inch cubes
¼ cup cooking oil
1 10 oz. package frozen peas
1 cup sliced celery
½ cup Rosè wine
1 cup sour cream

In paper or plastic combine flour, salt, dillweed, and pepper. Add lamb cubes and shake. Brown lamb in dutch oven in hot oil. Stir in any flour mixture remaining in the bag. Blend in 2 cups water. Bake covered at 375° for 45 minutes. Stir in the peas celery and wine. Cover and bake until meat is tender about 45 minutes longer. Skim off fat and just before serving add sour cream heat through but do not boil

Tips, hints and helps: To make salmon patties taste gourmet. Add dillweed and lemon juice.

KENTUCKY FRIED CHICKEN COLE SLAW (3-9-02) 3-23-02

Be sure cabbage and carrots are chopped very fine (about the size of rice kernels). Combine all ingredients except cabbage and carrots. Mix until smooth. Add carrots and cabbage and mix well. Cover and refrigerate at least 2 hours before serving. (The key to making this taste like KFC is the 2 hours in the refrigerator to bring out the flavor.) Note: add ¼ cup oil and blend with other ingredients
for 5 minutes.

Tips, hints and helps: Orange Cream Cake to make it day before and it tastes even better. Can be made with all different flavors of cake and jellos.

KENTUCKY FRIED CHICKEN COLE SLAW 3-23-02 (missed part)

¼ cup salad oil
¼ cup tarragon vinegar
½ cup sugar
*
Request for Limburger cheese 3-23-02

ORANGE CREAM CAKE (5-12-01) 3-30-02 Top of page

Request for limburger cheese. 3-30-02

SWEET POTATO BISCUITS 3-30-02
Makes 12

1 medium sweet potato, 9 oz. unpeeled
6 tablespoons unsalted butter, melted
½ cup milk
2 tablespoons sugar
1 large egg, beaten
1¼ cups cake flour
1¼ cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt

In a medium saucepan cook the sweet potato in boiling unsalted water, until tender when pierced with the tip of a knife. About 20 minutes. Let sweet potato cool. Pare and mash 'til smooth. Should equal about 1 cup. Let the cooking water cool 'til just warm. Position a rack in center of oven. Preheat 425°. In a medium saucepan stir the mashed sweet potato with the melted butter until smooth. Transfer the mixture to medium bowl. Stir in milk sugar and egg. Sift the 2 flours, baking powder and salt in a medium bowl and stir in the liquids to combine. Knead briefly in the bowl to form a soft dough. On a floured work surface roll out dough to ¾". Using a 2½" round cookie cutter cut out biscuits. Gather up scraps reroll until 12 biscuits are cut out. Transfer onto ungreased cooking/baking sheet. Bake biscuits until golden brown. 15-20 minutes. Serve hot warm or at room temperature.

SWEET POTATO BISCUITS (from Martha Stewart) 3-30-02
Makes 12

1 pound sweet potatoes
2½ cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter, chilled
¼ cup milk

1. Heat the oven to 400°. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of purée). Set aside.

2. In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.

3. In another bowl, whisk together milk and sweet-potato purée. Add to dry ingredients, and mix until well combined.

4. Place dough on a lightly floured surface; knead once or twice, and pat out to ½ inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

ROBIN EGG NESTS (3-23-02) 3-30-02

½ cup white corn syrup
½ cup sugar
1 cup peanut butter
2 cups chow mein noodles
1 pkg. blue robin eggs candies

Cook syrup, sugar and peanut butter in microwave for 2 minutes. Stir in chow mein noodles. Spoon on waxed paper in the shape of nests. Put 3 robin eggs in each nest.

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