Radio Given Recipes - March 2003

Radio Given Recipes March

BREAD PUDDING 100 YEAR OLD (2-17-01) 3-1-03 Top of page

4 cups milk
2 eggs
pinch salt
1 tbsp. vanilla
1 cup sugar
½ cup raisins (can substitute apricots or other fruit)
3 to 4 slices of bread.

Heat milk set aside. Beat 2 eggs, pinch salt, 1 tbsp. vanilla 1 cup sugar ½ cup raisins (can substitute apricots or other fruit). Add 3 to 4 slices of bread. Stir well and add the warm milk. Bake 375° 30 minutes and stir again and bake another 25 minutes.

VANILLA SAUCE FOR BREAD PUDDING (2-17-01) 3-1-03

1 4 serving pkg. instant vanilla pudding mix
3 to 4 cups milk

Stir milk into pudding mix with wire whisk and sprinkle of nutmeg. Pour over bread pudding.

REFRIGERATOR SWEET ROLL DOUGH (2-22-03) 3-1-03

1st mixture:
2 cups boiling water
½ cup sugar
½ cup shortening
1 tsp. salt

Mix and let cool.

2nd mixture:
2 pkgs. yeast
½ cup warm water

Dissolve yeast in water. Add to 1st mixture.

3 large eggs, beaten
8 cups flour

Beat 2nd mix into 1st mix. Add eggs and 4 cups flour, stir. Add remaining flour, stir together, do not knead if you are planning to store it. Use a large container because it will rise. Otherwise, knead and shape into rolls. Bake 15-20 minutes at 375° - 400° oven. Drizzle with glaze if desired. The dough will last up to a week in the refrigerator. You can make rolls up right away, let them raise and freeze. Also you can freeze without letting them raise will take longer to raise once you take them out of the oven.

SOFT MOLASSES AND SOUR CREAM COOKIES (7-27-98) 3-1-03

1 cup sugar
1 cup butter
1 cup sour cream
1 cup molasses
3 tbsps. baking soda
½ cup buttermilk
3 eggs, well beaten
1 tsp. cinnamon
1 tsp. ginger
1 tsp. ground cloves
½ tsp. nutmeg
½ tsp. allspice
1 tsp. salt
4½ cups flour

Cream the butter and sugar. Add molasses, sour cream and eggs. Mix well. In large bowl, add baking soda to buttermilk and dissolve. Then combine remaining ingredients. Add buttermilk to the creamed mixture, add flour to mixture. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° 5-10 minutes until done. If desired, frost while still warm.

PAM'S GOLDEN PINEAPPLE CASSEROLE (12-28-02) 3-1-03

2 20 oz. cans crushed pineapple
½ cup sugar
2 tbsps. flour
3 eggs beaten
4 slices bread, crusts removed, buttered and cubed not dried

Drain pineapple, reserve 1 cup juice. In a mixing bowl combine pineapple and juice with sugar, flour and eggs. Mix well. Spoon into 2 quart baking dish. Top with bread cubes. Bake at 350° 45-50 minutes or until set and semi-solid.

QUICK HAM SALAD 3-1-03

1 cup cooked, cubed ham
4 hard cooked eggs, chopped
½ cup diced celery
½ cup diced sweet or sour pickles
mayonnaise to your liking
paprika
serve on lettuce

ROLLED OUT MOLASSES COOKIES 3-1-03

1 pint lard (or use 1½ cups vegetable shortening)
1 cup brown sugar
1 cup sugar
2 eggs
½ tsp. salt
1 tsp. ground ginger
2 tbsps. baking soda
1 pint molasses
1 cup cold water
6-8 cups flour
extra sugar

Preheat to 400°. Cream lard and sugars. Beat in eggs, salt, ginger and baking soda. Add molasses and water. Beat again. Stir in enough floor to make a dough stiff enough to roll. Roll out to ¼ inch thick. Sprinkle with extra sugar. Cut circles in 3½ inches in diameter. Bake on lightly greased cookie sheet 8-10 minutes. Press with finger and if it does not leave dent, they're done. Makes 6 dozen.

Request for Dessert Pizza from Pizza Ranch Restaurant (Cactus Bread) 3-8-03 Top of page

Request for Food Find Banana Cake on foodtv need frosting 3-8-03

ALICE'S SWEET AND SOUR HAM APPETIZERS (2-15-03) 3-8-03

2 lbs. ground pork
1 extra large egg
1 cup evaporated milk
2 stacks crushed ritz crackers
2 8 oz. cans tomato sauce
1 cup hickory smoked molasses barbecue sauce
1/3 cup white vinegar
1 cup packed brown sugar
1 tsp. dried mustard
1 can mandarin oranges, drained

Combine pork, milk, egg, and crackers. Form into meat balls. Put them in an electric roaster or skillet. Mix remaining ingredients, except oranges. Pour sauce over meat balls and top with the oranges. Cook at 350-400°. In a 9x13 pan, 375° and baste.

ORIENTAL CHICKEN SALAD FROM APPLEBEE'S (http://www.topsecretrecipes.com 6-23-01) 3-8-03

Oriental Dressing:
3 tablespoons honey
1½ tablespoons rice wine vinegar
¼ cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
½ cup milk
½ cup flour
½ cup corn flake crumbs
1 teaspoon salt
¼ teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
½ carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner size salad.

BANANA OAT COOKIES 3-8-03

2 cups rolled oats
1 cup whole wheat flour
½ cup raisins
½ cup chopped walnuts
1 tsp. baking powder
½ tsp. salt
1 cup ripe bananas, mashed
¾ cup apple juice
½ cup maple syrup

Preheat to 350°. In a large bowl, combine first 6 ingredients. In a separate bowl, combine bananas, apple juice and syrup. Mix together and drop batter by large spoonfuls on oiled cookie sheet. Flatten with back of a wet spoon. Will form a 2 inch cookie. Make 2 dozen. Bake 25 minutes until golden brown around the edges.

DIRT CAKE (same as MUD CAKE jul/aug88pg8) 3-8-03

1 package of Oreos, crushed - and set aside.

Cream together:
½ stick margarine
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar

In another bowl:
3½ cups milk
1 large pkg. vanilla instant pudding
12 ozs. whipped topping

Mix well.

Combine with first mixture. In the bottom of large flower pot (cleaned and plugged), lined with saran wrap. Layer crumbs and mixture, creating 6-7 layers. Be sure to end up with crumbs on top. Refrigerate overnight. Plant artificial flowers and gummy worms.

PINEAPPLE CAKE (Midwest Living) 3-8-03

2 cups flour
2 cups sugar (or slightly less)
1½ tsps. baking soda
½ tsp. salt
2 eggs
2 8 oz. cans crushed pineapple, do not drain
1 tsp. vanilla

Stir together, flour, sugar, soda and salt. Beat together the eggs, pineapple and vanilla. Pour into greased 9x13" pan. Bake at 350° for 25-30 minutes.

Mix together:

1 stick butter/margarine
8 ozs. cream cheese
1 tsp. vanilla
1 pound powdered sugar.

If thick add a little milk.

When cool, mix above ingredients. Mix together and add ½ cup chopped nuts. Refrigerate.

GERMAN APPLE CAKE (Taste of Home) 3-8-03

18 oz. german chocolate cake mix
1 can apple pie filling
3 eggs
¾ cup chopped nuts
½ cup chocolate chips

Preheat to 350°. Mix cake mix, filling (apples chopped up) and eggs. Pour into greased 9x13. Sprinkle nuts and chocolate chips on top. Bake 40-45 minutes. Do not overbake. (Options: use spice cake and butterscotch chips. Also you could use 1 cup of chips and nuts for more coverage.)

ERIC'S TACO SPAGHETTI (1-19-99) 3-8-03

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

OATMEAL DATE COOKIES (Martha Stewart 3-14-03) 3-15-03 Top of page

Makes about 5 dozen
1 cup (2 sticks) unsalted butter, room temperature
¼ cup solid vegetable shortening
1 cup packed light-brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2½ cups rolled oats
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup dried dates, chopped into ¼-inch pieces

1. Preheat oven to 375°. In a large bowl, beat the butter and shortening with a wooden spoon or hand-held electric mixer until smooth. Add the sugars; beat until smooth. Beat in the eggs, one at a time, until incorporated. Beat in vanilla.
2. In a separate bowl, combine the oats, flour, baking soda, salt, and cinnamon. Gradually add to the butter mixture, beating until well combined. Stir in the dates.
3. Drop tablespoonfuls of batter, about 1½ inches apart, on unlined baking sheets. Bake until golden brown, 12 to 14 minutes. Transfer cookies to wire racks to cool. Store at room temperature in an airtight container for up to 2 days.

CINNAMON RAISIN BREAD 3-15-03

Yields: One plump 9 by 5 inch loaf

Ingredients:

Old Fashioned White Bread dough, 1 batch
1½ teaspoons cinnamon
3 tablespoons sugar
1½ cups, (7.5 ounces) dark raisins
2 tablespoons unbleached all-purpose flour

Mix one batch of the Old Fashioned White Bread dough according to instructions given in recipe.

Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2½ hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm
water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges. Mix the cinnamon and sugar together,
and sprinkle it evenly over the dough. Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.

Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.

Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1½ to 2½ hours, or until the loaf has risen almost 1 inch above the sides of the pans. Meanwhile, preheat the oven to 450 degrees.

Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

HEART HEALTHY PIE CRUST (1-25-03) 3-15-03

2¼ cups flour
½ tsp. sugar
1/3 cup cold skim milk
½ cup + 1 tbsp. canola oil

Mix flour and sugar. Pour milk and oil into same measuring cup, do not stir liquids. Add all at once to the flour, stir with a fork until well mixed form into something ball. Roll out with waxed paper or saran wrap

If you need to bake the crust first, preheat oven to 450° and bake 14-16 minutes.

ERIC'S TACO SPAGHETTI (1-19-99) 3-15-03

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar taco sauce
1 can mushrooms (optional)
2 cups of spaghetti sauce

SALMON LOAF (2-24-99) 3-15-03

2 cups flaked cooked or canned salmon
½ cup fine bread crumbs
¼ cup broth
2 eggs, slightly beaten
1 tbsp. chopped parsley
salt, pepper and WOR sauce to taste

Can add chopped celery, onion and green pepper if desired. Mix altogether put into buttered baking dish. Set in pan of hot water 1" deep. Bake 350° till firm. Another version is to use 1 cup crumbs, ½ cup milk 1 cup salmon.

SALMON LOAF W/SAUCE (jan/feb00pg1) 3-15-03

3 eggs
1 large can salmon, reserve juice
½ cup milk
salt and pepper
1 tbsp. butter
14 soda crackers, crushed fine

Sprinkle a layer of cracker crumbs over bottom and sides of a greased 9x13" baking dish. Combine ingredients; form into a loaf and place in baking dish. Sprinkle loaf with some cracker crumbs. Bake at 350°, 20-25 minutes.

Sauce:

Combine salmon juice with ½ cup ketchup, some salt and pepper, a dash of red pepper, and 1 tbsp. flour. Heat mixture, stirring, until thickened. Serve over baked salmon.

ORIENTAL CHICKEN SALAD FROM APPLEBEE'S (http://www.topsecretrecipes.com 6-23-01) 3-15-03

Oriental Dressing:
3 tablespoons honey
1½ tablespoons rice wine vinegar
¼ cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

PINEAPPLE CAKE (midwest living 3-8-03) 3-15-03

2 cups flour
2 cups sugar (or slightly less)
1½ tsps. baking soda
½ tsp. salt
2 eggs
2 8 oz. cans crushed pineapple, do not drain
1 tsp. vanilla

Stir together, flour, sugar, soda and salt. Beat together the eggs, pineapple and vanilla. Pour into greased 9x13" pan. Bake at 350° for 25-30 minutes.

Mix together:

1 stick butter/margarine
8 ozs. cream cheese
1 tsp. vanilla
1 pound powdered sugar.

If thick add a little milk.

When cool, mix above ingredients. Mix together and add ½ cup chopped nuts. Refrigerate.

OKLAHOMA CAKE 3-15-03

Bake 1 yellow cake mix, as usual. Poke holes through with fork. While hot, pour over cake 1 can cream of coconut (in the liquor department). Cool.

¾ cup chopped coconut
½ cup chopped nuts
8 ozs. cool whip

Refrigerate.

PARTY MINTS 3-15-03

4 ozs. cream cheese, softened
1 stick margarine, softened

Mix well with mixer. Add desired flavoring and coloring. Mix in 2 pounds powdered sugar. Dip in granulated sugar. Press into molds. Store in container, with waxed paper between the layers, in the freezer. Not plastic wrap.

No show today, due to war coverage. Top of page

PINEAPPLE CAKE (midwest living 3-8-03) 3-29-03

2 cups flour
2 cups sugar (or slightly less)
1½ tsps. baking soda
½ tsp. salt
2 eggs
2 8 oz. cans crushed pineapple, do not drain
1 tsp. vanilla

Stir together, flour, sugar, soda and salt. Beat together the eggs, pineapple and vanilla. Pour into greased 9x13" pan. Bake at 350° for 25-30 minutes.

Mix together:

1 stick butter/margarine
8 ozs. cream cheese
1 tsp. vanilla
1 pound powdered sugar.

If thick add a little milk.

When cool, mix above ingredients. Mix together and add ½ cup chopped nuts. Refrigerate.

OKLAHOMA CAKE (3-15-03) 3-29-03

Bake 1 yellow cake mix, as usual. Poke holes through with fork. While hot, pour over cake 1 can cream of coconut (in the liquor department). Cool.

¾ cup chopped coconut
½ cup chopped nuts
8 ozs cool whip

Refrigerate.

TOAST Dave Dighton (WMT Account Executive) (80th pg51) 3-29-03

Put 2 slices of wheat bread, white or rye bread in toaster. Set control at light, medium or dark. Push handle down. Drum fingers on table… when it pops up, cover with real butter while hot. Add jelly or jam, if desired. Enjoy!

BEER BATTER BREAD (12-30-00) 3-29-03

2 cups bread flour or all purpose flour
½ cup whole wheat flour
2 tbsps. sugar
1 tsp. caraway seed
¾ tsp. salt
1 pkg. quick rise yeast
1 cup beer
1 tbsp. unsalted butter
1 tbsp. molasses
1 egg

Grease 9x5x3" pan. Combine first 6 ingredients in a large bowl. Combine next 3 ingredients in a saucepan and warm to 125-135°. Add wet to dry and add egg. Mix on low speed to blend. Beat at medium speed for 2 minutes. Scrape side of bowl as needed. Scrape side of bowl down to form 1 mass. Lightly oil the top of batter. Cover and let rise in warm place for 30 minutes. Beat the dough a few seconds. Scrape into prepared pan and smooth top with wet spatula. Cover and let rise in a warm place for 15 minutes. Bake in preheated 375° oven 30 minutes. Remove bread from pan and put back in oven for 5 minutes or until loaf sounds hollow. Take out and cool on wire rack. 90 cal slice 3 grams protein 1 gram fat 18 grams carbohydrates 116 milligrams sodium 15 milligrams cholesterol. Exchanges 1 starch per 1/3 fat.

TOSCANA SOUP (Olive Garden) (1-30-99) 3-29-03

Heat oven 300°. Bake 3 links of Italian sausage on jelly roll pan 15-20 minutes. Drain on paper towels. Cool. Cut into ¼" slices, set aside.

¾ cup onion
1 slice bacon

Cook in a saucepan over medium heat 3-4 minutes. Stir in ¼ tsp. minced garlic. Cook 1 more minute.

1 can chicken broth (13-14 ozs.)
2 cups water
2 medium potatoes, peeled and sliced

Bring to boil. Reduce heat to medium. Simmer 25 minutes till potatoes are tender. Stir in 2 cups of thinly sliced fresh kale, 1/3 cup heavy cream, sausage. Cook 5 minutes. Serves 6.

BEER BREAD 3-29-03

3 cups self rising flour
2 tablespoons sugar
1 can warm beer
¼ cup melted butter

Mix flour, sugar, beer. Pour melted butter over loaf. Bake at 350° for 50 to 60 minutes in greased pan or until brown. Makes one loaf.

TURKEY DRESSING SANDWICHES (didn't give, same as Turkey Dressing Sandwich jul/aug94pg3) 4-29-03

8-10 lb. turkey cooked, cooled and cut up
1 pkg. Kellogg's Crouton Stuffing Mix
½ cup chopped celery
¼ cup chopped onion
½ cup margarine
Salt & Pepper to taste
1 beaten egg
2 chicken bouillon cubes or 2 tsps. bouillon powder
1 cup hot water

Make a gravy by stirring together the turkey drippings, some water and bouillon. Separately combine croutons, celery, onion, margarine, eggs and 1 cup hot water. Combine gravy and crouton mixture. Mix in cut up turkey. Bake in oven one hour at 350 degrees; or cook in crock pot on high 2-3 hours. Serve on hamburger buns.

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.3-1-03