Radio Given Recipes - March 2012

Radio Given Recipes March

GRAND PRIZE WINNER
TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6) 3-3-12 Top of page
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions
and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars
and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely
delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)

CARROT RAISIN SALAD (tasteofhome.com) 3-3-12

4 cups shredded carrots (about 4 large)
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk

Place carrots and raisins in a large bowl. In a small bowl, combine the mayonnaise, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat. Yield: 8 servings.

CARROT RAISIN SALAD (cooks.com) 3-3-12

2 cups shredded carrots
1/2 cup raisins
1 cup marshmallows
1/2 cup salad dressing
1/2 cup sour cream
1 cup crushed pineapple

Blend salad dressing and sour cream together. Mix carrots, raisins, pineapple and marshmallows in bowl. Mix dressing mixture. Chill.

CASHEW CRUNCH (nov/dec00pg2) 3-3-12

1 cup butter (no substitutions)
1 cup sugar
2 cups Cashews

Stir together and cook, in a heavy kettle, the butter and sugar until it is creamy and looks like butterscotch pudding. Add cashews and stir constantly until it looks like peanut brittle, color wise. Pour the mixture out onto a lightly greased cookie sheet and cool.

AMISH CASHEW CRUNCH (amishrecipes.net) 3-3-12

1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews

Lightly butter a cookie sheet. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290° on a candy thermometer) like peanut brittle. Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet. Cool completely. Break up into pieces. Store in airtight container.

HOMESTYLE CORNED BEEF WITH DILLED CABBAGE 3-3-12

2 1/2 - 3 pound beef brisket
1/4 cup honey
1 tbsp. dijon mustard
1 head cabbage, cut into 8 wedges
3 tbsps. butter
1 tbsp. dijon mustard
1 1/2 tsp. chopped fresh dill

Heat oven to 350°. Place corned beef brisket and 2 cups water in a stock pot. Bring just to simmer, do not boil. Cover tightly and cook in oven for 2 1/2 to 3 1/2 hours until tender. About 20 minutes before brisket is done, steam cabbage until tender. Remove brisket and place on rack in a broiler pan about 3-4 inches from heat. Mix honey and mustard, brush half the glaze over the brisket. Let broil 3 minutes. Finish with the rest of the glaze and broil another 3 minutes. Mix butter, mustard and dill and spread over cabbage while hot. Make sure to carve brisket diagonally across the grain.

STRAWBERRY PIE (jul/aug82pg7, not given, very similar to below recipe) 3-3-12

1 9" pie shell, baked
1 quart berries
1 cup sugar
1¼ cups water
2 tbsps. corn starch
1 regular pkg. strawberry Jell-O

Boil sugar and water for 4 minutes. Dissolve corn starch in syrup. Boil till smooth and clear. Dissolve Jell-O in liquid. Refrigerate till starts to thicken. Stem, wash and cut berries. Drain well. Line shell. Top with partially thickened Jell-O. Refrigerate.

ANY FRUIT PIE 3-3-12

1 baked pie shell
1 pkg. sugar free or regular gelatin that matches your fruit choice
1 cup water
1 cup sugar
2 tbsps. corn starch

Cook together and when it cools fold in a quart of fresh fruit of your choice. Note: 1/3 cup cream cheese and 1/3 cup sour cream can be mixed together and put onto crust before the filling.

CHILI (allrecipes.com) 3-3-12

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

EASY CARROT SALAD 3-3-12

2 cups shredded carrots
1 (8 oz.) can pineapple chunks
1/2 cup shredded coconut
1/2 cup mayonnaise
1/2 cup raisins

Toss together. Cover. Chill for 2 hours.

GRASSHOPPER PARFAITS (modified from kraftrecipes.com) 3-3-12

15 Oreo Cookies, finely chopped
10 chocolate covered mint patties, finely chopped
2 pkgs. Jell-O sugar free chocolate instant pudding
4 cups cold milk
2 to 4 drops green food coloring
2 cups thawed whipped topping

Combine chopped cookies and mint patties. Beat pudding mixes and milk with whisk for 2 minutes. Let stand 5 minutes. Stir food coloring into whipped topping until well blended. Layer half each of the pudding, whipped topping and cookie mixture evenly into 12 parfait glasses or dessert glasses. Repeat layers. Refrigerate 30 minutes.

JUDY'S DUMP CAKE (may/jun79pg3) 3-10-12 Top of page

Grease a 9 x 13 inch pan. Open a can of cherry pie filling and dump into the pan and spread evenly. Then, dump 1 medium can of pineapple tidbits (undrained). Sprinkle ½ cup nuts over the pineapple. Then, dump 1 package yellow cake mix (dry) evenly over the top. Slice 1 stick of margarine (or butter) over the cake mix. Bake at 350° for 45-60 minutes.

FLORENTINE RAVIOLI 3-10-12

1 (20 ounce) package Grand Selections frozen cheese ravioli or tortellini (4 cups)*
6 teaspoons Grand Selections extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 (16 ounce) bag Hy-Vee frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.

Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

*Shopping Tip: When buying frozen ravioli or tortellini, be sure to read the label—the fat content per serving can vary widely according to brand.

Source: adapted from Eating Well, Inc.

ASPARAGUS WITH CREAMY TARRAGON SAUCE 3-10-12

2 bunches asparagus, tough ends trimmed
1/2 cup low-fat plain yogurt
6 tablespoons reduced-fat mayonnaise
4 teaspoons chopped fresh tarragon or 1 teaspoon dried
1 tablespoon Hy-Vee lemon juice
1 tablespoon water
2 teaspoons Hy-Vee Dijon mustard
Salt and freshly ground pepper, to taste

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.

Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.

To make ahead: Cover and refrigerate the sauce for up to 3 days. This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat.

Source: adapted from Eating Well, Inc.

EASY CARROT SALAD (3-3-12) 3-10-12

2 cups shredded carrots
1 (8 oz.) can pineapple chunks
1/2 cup shredded coconut
1/2 cup mayonnaise
1/2 cup raisins

Toss together. Cover. Chill for 2 hours.

LINDA'S PUMPKIN CRUNCH (Linda Starr) 3-10-12

1 tsp. cinnamon
1/2 tsp. salt
1 cup butter (two sticks)
whipped topping
1 package (box) yellow cake mix
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cup sugar
1/2 cup pecan halves

Preheat oven to 350 degrees F. Grease bottom of a 9x13 inch pan. Combine pumpkin evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a 9x13 inch pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350° for 50-55 minutes, or until golden brown. Cool. Serve chilled. Top with whipped topping when served.

LIVER PATE (cooks.com) 3-10-12

1/2 lb. beef liver
1/8 tsp. basil, dried
Salt and pepper to taste
2 eggs, hard cooked
2 tbsp. mayonnaise
1 sm. onion, chopped
1/8 tsp. sugar
1/8 tsp. cinnamon
1/8 tsp. salt
2 tbsp. oil or butter
Sherry wine (optional)

Rinse liver and pat dry. Combine flour with basil, salt and pepper. Coat the liver with flour mixture and cook until tender. In another bowl, finely chop cooked eggs, add mayonnaise, onion, sugar, salt and cinnamon. Chop the liver and add it to the egg mixture. Pour over a splash of sherry wine, if desired, and serve with crackers or rye bread cut in triangles.

TIE DYE CAULIFLOWER AND STRAWBERRY SALAD 3-17-12 Top of page

1 1/2 cups chopped fresh broccoli
1 1/2 cups chopped fresh cauliflower
1/2 cup shredded carrots
1 1/2 cup sliced strawberries
1/2 cup chopped pecans
1/2 cup fruit flavored olive oil vinaigrette

Mix together and drizzle with vinaigrette.

STRAWBERRY PIE (2-25-12) 3-17-12

1 8-9 inch pie shell, graham or regular
2 egg whites
1 cup sugar
1 tsp. lemon juice
10 oz. pkg. frozen strawberries
1 cup cream for whipping, or 2 cups whipped cream

Beat egg whites, sugar, lemon juice and partially thawed berries. Beat for 15 minutes. Fold in whipped cream. Pour into crust and freeze. Remove from freezer 5-15 minutes before serving.

JUDY'S DUMP CAKE (may/jun79pg3) 3-17-12

CORNED BEEF AND CABBAGE (menufortheweek.com) 3-17-12

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3 inch pieces
1 large head of cabbage, cut into small wedges

Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth from the meat as you want. Slice meat across the grain and serve with vegetables.

FRESH HERB POTATO SALAD 3-17-12

2 pounds red potatoes
3 tbsps. balsamic vinegar
1/2 cup fat free plain greek yogurt
1/4 cup light sour cream
1 tbsp. canola oil
1/4 cup chopped red bell pepper
1/4 cup sliced green onion
2 tbsps. chopped fresh parsley
1 tbsp. chopped fresh dill
up to 1/2 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced

Boil potatoes in saucepan by covering with water. Bring to boil, reduce heat and allow to simmer 10-15 minutes. Cool slightly after draining. Cut into 1/2 inch pieces. Place in a large bowl and toss with vinegar. In medium bowl, mix greek yogurt, sour cream, canola oil, and herbs. Cover and chill at least an hour. Serves 10.

LIVER PATE (cooks.com 3-10-12) 3-17-12

SALSA CHICKEN (menshealth.com) 3-24-12 Top of page

16 oz. garden fresh gourmet salsa or choice salsa
3 boneless skinless chicken breasts

Clean and remove any excess fat from the chicken. Coat the bottom of a 8x8x2 inch baking dish with third container of salsa. Place in chicken then smother with rest of salsa. Cover with foil. Preheat oven to 350°. Bake for 30 minutes, then remove foil. Bake for additional 10 to 15 minutes. You can also marinade chicken in salsa prior to baking for more intense flavor. Works well with pork loin.

APPLE ORCHARD PORK CHOPS (menshealth.com) 3-24-12

1 tbsp. olive oil
4 boneless pork sirloin chops (4 ounces each), trimmed
ground black pepper
2/3 cup cider or apple juice
2 tbsps. dijon mustard
2 tart apples, cored and sliced 1/4" thick
1/2 cup raisins
1 bunch scallions, white and light green parts, thinly sliced (1/2 cup)
3 tbsps. cold water
2 tsps. cornstarch

In a large skillet, heat the oil over medium-high heat. Add the pork and brown on both sides. Sprinkle with the pepper to taste. In a small bowl, stir together the cider and mustard. Pour over the pork. Reduce the heat to low, cover, and cook for 5 minutes. Add the apples, raisins, and scallions to the skillet. Cover and cook for 5 minutes. Use a slotted spoon to transfer the pork and apples to a serving platter. Keep warm. Leave the skillet on the heat. 4. In a small bowl, stir together the water and cornstarch. Add to the skillet, increase the heat to medium, and bring to a boil, stirring constantly. Reduce the heat and cook for 2 minutes. Serve the sauce over the pork chops and apples. These pork chops are delicious with Spiced Brown Rice with Cashews and Balsamic Broccoli Rabe. Use any tart apples you like: Granny Smith, Empire, or Stayman are all good choices.

BACON QUICHE (tasteofhome.com) 3-24-12

1 sheet refrigerated pie pastry
1/4 cup sliced green onions
1 tbsp. butter
6 eggs
1 1/2 cups heavy whipping cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked and crumbled
1/8 tsp. salt
1/8 tsp. pepper
2 cups (8 ounces) shredded Swiss cheese

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a small skillet, sauté green onions in butter until tender. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper and green onions. Pour into pastry; sprinkle with cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

FRESH HERB POTATO SALAD (3-17-12) 3-24-12

JUDY'S DUMP CAKE (may/jun79pg3) 3-24-12

BAKED PENNE 3-24-12

Cook pasta. Put pasta into casserole dish. Top with a jar of spaghetti sauce. Add cooked sausage. Top with an Italian cheese mix with mozzarella and provolone cheese. Bake at 350° for 20 minutes.

SAUSAGE AND EGG CASSEROLE (southernfood.about.com) 3-24-12

6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325° or until set. Cut into squares to serve.
Serves 8 to 10.

SHREDDED HASH BROWNS 3-24-12

32 oz. frozen hash browns
1 can evaporated milk, add milk to make 16 oz.
1 can cream of celery soup
1 stick butter
1/2 cup chopped onion
1-2 cups cheddar cheese, shredded
crushed corn flakes

Melt butter, add onion and cook a little. Add milk and soup. Spread half the mixture over potatoes in 9x13" pan. Repeat layer. Top with cheese and corn flakes. Bake at 350° for 1 hour. Can be made ahead. Keep refrigerated overnight. Can add ham if desired.

E-Z PICKLED BEETS (mar/apr98pg4) 3-31-12 Top of page

1 15 oz. can beets, sliced and drained (save juice)
½ cup sugar
¼ cup beet juice
¼ cup vinegar

Combine beet juice with vinegar and sugar; bring to a boil. Add beets, return to a boil. Add a small piece of cinnamon stick and a small slice of onion. Remove from heat and cool, then place in a jar and refrigerate.

SIMPLE STUFFED PEPPERS 3-31-12

2 green peppers, halved, steamed
green part of 2 scallions

Put peppers in the bottom of an 8x8 pan. Cut little pieces of scallions into the peppers.

1 Uncle Ben's 90 second whole grain rice packet
2 cans Campbell's tomato soup
1 pound hamburger, cooked and seasoned to taste

Mix rice, hamburger, and 1 can of soup together. Scoop into peppers. Pour 1 can soup over top of peppers. Bake at 350° for 20 minutes. Can add cheese if desired.

FANCY FRANKS (cooks.com) 3-31-12

1/2 c. chili sauce
1/2 c. currant jelly
1 1/2 tsp. mustard
1 1/2 tbsp. lemon juice
1 lb. cocktail weiners (Little Smokies)
1 can pineapple chunks, drained

In skillet, combine all ingredients. Simmer 15 minutes, stirring occasionally. Serve warm with cocktail pick.

BROWNIES 3-31-12

1/2 cup cocoa or 4 squares chocolate
1/2 cup margarine or butter

Melt in 2 quart pan. Add:

2 cups sugar
4 eggs one at a time
1 tsp. vanilla
2 cups flour, nuts if desired

Put into a greased cookie sheet. Bake at 350° for 20 minutes.

BROWNIE FROSTING 3-31-12

1 cup sugar
3 tbsps. cocoa or 1 square chocolate
1/3 cup margarine or butter
1/4 cup milk

Boil one minute. Beat and cool. Frost brownies.

PICKLED BEETS 3-31-12

16 oz. can sliced beets, drained
1/2 cup vinegar
1 cup sugar
1 stick cinnamon

Bring all but beets to boil. Pour over beets and marinate several hours.

PICKLED EGGS AND BEETS 3-31-12

2 16 oz. cans whole beets, drain but reserve 1 1/4 cups
1 1/2 cups vinegar
3/4 cup sugar
2 tbsps. pickling spice
1 1/2 tsp. salt
12 hard boiled eggs

In saucepan over medium heat, heat liquid and spices to boiling point. Reduce heat to low. Cover and simmer for 10 minutes. In large bowl, layer eggs and beets. Pour vinegar mixture into bowl. Cover and let marinate for at least 12 hours.

SIMPLE PICKLED BEETS 3-31-12

1 can sliced beets, reserve liquid
equal amounts of beet liquid, sugar and vinegar can use sweet pickle juice instead of vinegar
dash salt
1 tsp. pickling spices
3 whole cloves

Bring liquid to boil. add sliced beets. Let cool in liquid. Taste and add sugar if needed. refrigerate 2 hours or more.

Click here for a recipe for BIG HANS 3-31-12

PICKLED BEETS 3-31-12

beets
italian dressing
sugar or sweetener
onions, if desired

GERMAN OVEN PANCAKES (bettycrocker.com) 3-31-12

1/2 cup Gold Medal® all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream

Preheat oven to 450°. If you have a convection oven, set it at 425° (the pancakes rise even higher on the convection setting). In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy. Lightly spray a 9"-11" oven-safe skillet with cooking spray. Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Tips, hints and helps: Flour or corn starch pecans before adding filling to make the pecans not float in pie. 3-31-12

BUTTERMILK PECAN PIE 3-31-12

3 eggs, whisked
1 cup sugar
1/3 cup brown sugar
2 tbsps. flour

Mix together and add:

6 tbsps. melted, slightly cooled butter.
1/4 cup buttermilk
vanilla or maple flavoring
1 cup chopped pecans

Mix together all but pecans. Put pecans in the bottom of crust. Pour mixture over. Bake at 325° for 1 hour.

WARM POTATO SALAD WITH TARRAGON SAUCE 3-31-12

1 1/2 pounds boiling potatoes
1 tbsp. white wine vinegar
1 tbsp. dijon mustard
1/2 tsp. salt
1/4 cup olive oil
1 tbsp. freshly chopped tarragon
2 scallions, thinly sliced
2 cloves garlic, minced

Place potatoes in medium sauce pan, bring to boil over high heat. Reduce heat to medium. Cook covered for 20 minutes or until potatoes are tender when poked with a fork. Whisk together vinegar, mustard and salt in medium bowl. Whisk in oil, tarragon, scallions, and garlic. Drain potatoes. When cool enough to handle, cut potatoes into cubes and add dressing. Toss to coat well.

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