Radio Given Recipes March

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EASY DESSERT #1 (2-28-04) 3-6-04 Top of page

1 can pumpkin
1 spice cake
2 eggs

Make cupcakes or a 9"x13"cake.

Easy Dessert #2 (2-28-04) 3-6-04

1 angel food cake mix
1 (20 oz.) can crushed pinepple
1 tsp. vanilla

Make cupcakes or a 9"x13"cake.

MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 3-6-04

1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts

Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.

LASAGNA (from Alice) 2-28-04

1 cup finely chopped carrots
1 cup finely chopped celery
small purple onion, finely chopped
1 clove garlic, pressed
2 pkgs. 4-cheese Italian shredded cheese.

Cover bottom of deep skillet with olive oil. Saute above ingredients, except cheese (will add later). Add 1 pound ground beef and 1 pound ground pork. Brown and drain. Season with salt & pepper. Add 2 cups crushed or chopped tomatoes with juice. Add 2 cans tomato sauce.  Simmer about 45 minutes uncovered. Stirring occasionally.

White Sauce:
1 can evaporated milk
4-6 tbsps. butter
1 tbsp. flour
pinch salt and nutmeg

Melt butter and add flour to thicken. Add milk and remaning ingredients.

2¼ cups flour
3 eggs
1 tbsp. olive oil
1 tsp. salt

Mix with fork and wrap in plastic wrap. Refrigerate 30 minutes. Cut into 6 equal parts and roll paper thin on a lightly floured surface. Boil for 2-3 minutes and rinse with cold water mixed with a little olive oil. Start layers with meat mixture in a glass baking dish, followed by the cream mixture, cheese, pasta. Repeat. Top with cheese. Bake 350° for 50 minutes. Turn off oven and leave set 15 minutes. Freezes well.

BAKED DO-NUTS (mar/apr84pg1 didn't give) 3-6-04

1/3 cup margarine
½ cup sugar
1 egg

Blend and add:
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ cup milk

Fold soda, salt, nutmeg, and milk into the first mixture. Divide the dough into 16 pieces. Place in greased cupcake tins. Bake at 350° for 20-25 minutes.  While the donuts are baking, melt 1 stick butter or margarine. Combine 1 teaspoon cinnamon and 1 cup sugar. Roll the donuts in the margarine, then  in the sugar/cinnamon mixture.

HURRY-UP DOUGHNUTS (apr69pg3 didn't give) 3-6-04

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
2 eggs, well beaten
½ cup sugar
2 tablespoons melted shortening or oil
1 tablespoon lemon juice
¼ cup milk

Combine eggs, sugar, oil, lemon juice and milk. Blend in dry ingredients and mix thoroughly. Knead on board only enough to smooth surface. Roll dough to ¼ inch thickness. Cut with floured 2¼ inch cutter. Fry in deep fat at 375° until golden brown. Drain on unglassed paper. Sprinkle with confectioners sugar or brush with glaze.

OATMEAL PIE  (nov/dec74pg3) 3-6-04

3 eggs, well beaten
1 cup white sugar
2/3 cup brown sugar
2/3 cup coconut
2/3 cup quick oats, dry
3 tablespoons evaporated milk or cream
2 tablespoons butter
1 teaspoon vanilla
pinch salt

Mix all ingredients together and bake in an unbaked pie shell until done.


1 1/2 cups flour
1/2 cup + 1 tbsp. sugar
1 1/2 tsps. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup low fat milk
1/4 cup margarine, melted
2 egg whites
1/2 tsp. vanilla
powdered sugar
cooking spray

Combine dry ingredients. Make well in the middle of the dry ingredients. Combine moist ingredients and put mixture into the well. Stir with fork until smooth. Spoon batter by 2 heaping tbsps. into sprayed doughnut molds. Smooth top with knife. Bake at 400° for 12 minutes. Remove pans immediately and repeat. Sift powdered sugar over them.

CAKE DONUTS  (jul/aug87pg7, also from Better Homes and Gardens Cookbook) 3-6-04

3 1/4 cups flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
dash salt
2 eggs
2/3 cup sugar
1 tsp. vanilla
2/3 cup milk
1/4 cup butter/margarine, melted
1/2 cup sugar
1/2 tsp. cinnamon

Sift flour, baking powder, salt and spices. Beat eggs, 2/3 cup of the sugar, and vanilla until thick and lemon colored. Combine milk and butter. Add to egg mixture with flour mixture, beating just until blended. Cover and chill 2 hours. Roll dough 3/8 inch thick on flour surface. Cut with doughnut cutter. Fry in 375° fat for about 1 minute each side. Drain on paper towel. While doughnuts are warm shake doughnuts in bag with sugar and cinnamon.

HOT CHICKEN SALAD (On IPTV) 3-13-04 Top of page

1 can cream of chicken soup
1 1/2 cup diced cooked chicken
1/2 cup onions, cut up
1/2 cup celery, cut up
pimento for colors
1/2 cup real mayonnaise
1/2 cup sour cream
diced hard boiled eggs
almonds, pecans or cashews

Mix together and put in greased baking dish. Bake at 350° for 45 minutes. Butter some crushed potato chips. Add on top and bake 10-12 minutes more.


1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. baking soda
1 egg
1 tbsp. vanilla

Blend first 4 ingredients. Reserve 1/2 cup and set aside. Add remaning ingredients. Blend well. Pour into butter and floured 9 x 13" pan.


1 cup english toffee bits
1/4 cup chopped pecans or walnuts

Before baking combine topping ingredients with reserved 1/2 cup. Sprinkle over top.  Bake at 350° for 30 minutes.


2 eggs, slightly beaten
1/2 cup milk
1 tbsp. melted shortening
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 cup sugar
1/2 cup sour milk or buttermilk
1/2 tsp. salt
1 tsp. vanilla
few drops of lemon
2 1/4 cups flour

Mix and put into doughnut maker.


1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.


8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.

ANGELFOOD CUPCAKES (didn't give) 3-13-04

1 (18.25 ounce) package angel food cake mix

Preheat oven to 375°. Line a 12 cup muffin tin with paper bake cups. Prepare batter as directed on the box. Fill muffin cups 2/3 full. Bake for 15 to 20 minutes, or until done.


9 inch unbaked pastry shell

2/3 cup quick cooking oats
2/3 cup melted butter
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
2 eggs
1 tsp. vanilla

Mix and pour into crust. Bake at 350° for 45 minutes. Or until tests done.

ALICE'S BREAD PUDDING (original recipe) (1-10-04) 3-13-04

1 loaf bread, cubed
1 can sweetened condensed milk, save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins

Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.

OATMEAL PIE (3-13-04) 3-20-04 Top of page

9 inch unbaked pastry shell

2/3 cup quick cooking oats
2/3 cup melted butter
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
2 eggs
1 tsp. vanilla

Mix and pour into crust. Bake at 350° for 45 minutes. Or until tests done.

CHAMPAGNE CAKE AND FILLING/ICING (75th cookbook, page 34) 3-20-04

1 package white cake mix (2 layer size)
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water

Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch layer pans. Bake at 350 degrees for 20 minutes.


1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped

Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.

CRÈME FRAÎCHE [KREHM FRESH] (didn't give, 3-20-04

This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is PASTEURIZED, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

CRÈME FRAÎCHE (listener suggestion) 3-20-04

Just mix brown sugar and sour cream.

HOT CHICKEN SALAD (On IPTV 3-13-04) 3-20-04

1 can cream of chicken soup
1 1/2 cup diced cooked chicken
1/2 cup onions, cut up
1/2 cup celery, cut up
pimento for colors
1/2 cup real mayonnaise
1/2 cup sour cream
diced hard boiled eggs
almonds, pecans or cashews

Mix together and put in greased baking dish. Bake at 350° for 45 minutes. Butter some crushed potato chips. Add on top and bake 10-12 minutes more.

CHICKEN & RICE CASSEROLE (mar/apr99pg4) 3-20-04

6 oz. pkg. long grain and wild rice
3 cups chicken, cooked, cut up
1 can cream of celery soup
2 tbsps. minced onion
2 oz. pimento
2 cups mayonnaise
1 can sliced water chestnuts, drained
2 cans French cut green beans, drained

Prepare rice per package directions. Add the rest of the ingredients to the rice, mix thoroughly. Spread in a greased 9x13" pan. Sprinkle on some paprika and grated parmesan cheese. Cover with foil. Bake at 350° for 1 hour, uncover and bake until brown. (Can be made day before and refrigerated. Bake an additional 45 minutes.)

CROCKPOT PORK CHOP W/DRESSING (may/jun98pg4) 3-20-04

1 pkg. (6oz.) 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.

BAKED ONION RINGS (didn't give, 3-20-04

1 1/2 cups crushed cornflakes
2 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon garlic salt
2 large sweet onions
egg substitute equivalent to 2 eggs

In a large bowl, combine the first five ingredients; set aside. Cut onions into 1/2-in-thick slices. Separate into rings, reserving the small rings for another use. In a small mixing bowl, beat egg substitute until frothy. Dip onion rings into egg, then into crumb mixture, coating well. Place in a single layer on baking sheets that have been coated with nonstick cooking spray. Bake at 375° for 15-20 minutes or until onions are tender and coating is crispy.

1 cup rice to 1 cup water when making rice dishes 3-20-04


4 large onion
1 1/3 cups fine, dry bread crumbs
1/2 tsp. poultry seasoning
3 tbsps. grated parmesan cheese (optional)
1 tbsp. water
1 egg (used as binder, no substitues)

Slice onions 1/4 inch thick. Separate into rings. Soak in cold water for 30 minutes. Drain on paper towels. Combine bread crumbs, poultry seasoning and cheese. In separate bowl, mix egg and water, beat well. Dip onion rings into bread crumb mixture, egg mixture, and crumbs again. Salt lightly if desired. Arrange rings on a greased jelly roll pan. Cover with foil and bake at 400° for 10 minutes. Remove foil and bake additional 20 minutes or until crispy.

Live at the Lawn Garden and Home show with Nina Swan Kohler. 3-27-04 Top of page


1 pound medium/mild Italian sausage

Brown and drain. Place in a 9x13" baking dish.
Mix 2 1/2 cups biscuit mix (Bisquick) and 1 cup shreddedcheddar cheese

6 large eggs
1 cup milk
1 cup sour cream

Stir and put into dry ingredients. Pour on top of sausage. Top with Bruschetta type topping, chopped tomatoes and chopped fresh basil. Place on top of batter and bake 28-35 minutes at 350°. Top with another cup of shredded cheddar cheese and bake additional few minutes.


2 1/2 cups self rising flour
2 tbsps. granulated sugar
1 1/2 cups heavy whipping cream

Turn out on a floured board. Knead 5-6 times. Roll out to 1/2 inch thickness. Cut into shapes. Place on baking sheet coated with cooking spray and bake at 450° for 10 minutes.


Wash asparagus. Drizzle with olive oil and salt and pepper. Bake at 400° for 10-12 minutes.


2 cups biscuit baking mix
1/2 cup flaked coconut
2/3 cup milk

Stir to make a biscuit type dough. Knead 10-15 times. Roll out on floured surface to make a 15x9" rectangle. Cut dough into 4" squares.

3/4 cup coconut
1/3 cup sweetened condensed milk

Stir together and spoon a tbs. of mixture onto the squares. Add a tbs. of semi sweet chocolate chips or a chocolate egg. Cross the ends of the square over point to point making a triangle and press down edges to seal. Place onto baking sheet coated with cooking spray. Brush with melted butter. Bake at 400° for 10-13 minutes until golden brown. Let cool.

1/3 cup milk chocolate chips
1 tsp. shortening

Melt in a ziploc bag and massage until the shortening and chips are melted. Snip the corner of the bag and use to drizzle over the turnovers.


3/4 cup butter, room temperature
7-8 oz. almond paste

Beat until fluffy. Add 1 cup granulated sugar and 1 cup pure clover honey. Beat until smooth. One at a time add 6 large eggs at room temperature. Add 3 cups of biscuit baking mix. Add alternately with 1/2 cup sour cream. Add 1 tsp. each of vanilla and almond extract. Stir together. Place into tube or angel food cake pan. Spray with cooking spray. Sprinkle almonds on the bottom of the pan and pour batter over. Bake at 300° for 80 minutes.  Invert and drizzle with honey butter.

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