Radio Given Recipes - March 2013

Radio Given Recipes March

SWEDISH RYE BREAD (2-2-13) 3-2-13 Top of page

2 cups milk
1 tsp. salt
3 tbsps. brown sugar
2 pkgs. yeast
2 cups enriched flour
3 cups rye flour
1 tbsp. caraway seed

Scald milk, add salt and sugar. Cool to lukewarm and add yeast. Let dissolve thoroughly. Stir in flour and beat well, then stir in rye flour. Incorporate that into mixture. If dough gets sticky add more white flour. Turn out onto floured board and knead. Put into greased bowl cover and let rise until double in size. Punch down and knead in caraway seeds. Shape into 2 loaves and place into greased bread pans. Brush with melted butter. Let rise until double again. Put into 375° oven for 50 minutes.

ORANGE CREAM CAKE (5-12-01) 3-3-13

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.

HUNGARIAN WIENERS (2-23-13) 3-2-13

6-8 eggs over easy

Put eggs in a greased 9x13" pan. Cover with 4-5 cups sliced, boiled potatoes. Cover with white sauce. Sprinkle with 8 oz. shredded mozzarella cheese. Bake at 350° until heated through. Can add two sliced hot dogs.

CHILI EGG PUFF (2-23-13) 3-2-13

5 eggs
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. cottage cheese
1/4 lb. sharp cheddar cheese
1/2 lb. monterey jack cheese
4 oz. chopped green chilis
1/4 cup melted butter

Beat eggs until lemon colored. Add flour, baking powder and salt. Beat until smooth. Cut cheddar and jack cheeses into cubes. Blend cheeses, chilis and melted butter with egg mixture. Pour into buttered 7x11" pan. Bake at 375° for 30 minutes. Cool a few minutes before serving.

GLAZED CORNED BEEF (for St. Patrick's Day mar/apr77pg2) 3-2-13

Simmer the corned beef, very slowly, in just enough water to cover, with 1 clove of garlic, for about 4 hours. Remove from broth and place on a pyrex baking dish, fat side up. Stud with about 10 whole cloves. Spread the top with a thin layer of prepared mustard. Then, spread a thin layer of orange marmalade. Sprinkle with brown sugar. Cover tightly with foil. Bake at 250° about 1-1½ hours.

ORANGE CREAM CAKE (5-12-01) 3-9-13 Top of page

IRISH SODA BREAD (3-12-11 requested, not given) 3-9-13

3 tbsps. butter, softened
2 1/2 cups flour
2 tbsps. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk

Preheat oven to 350°. Grease a cookie sheet. Cut butter into flour, baking soda, salt sugar, and baking powder until mixture resembles fine crumbs. Add enough buttermilk so dough leaves the sides of the bowl. Turn out onto floured surface and knead 1-2 minutes. Bread will be smooth and glossy. Shape into round 6 inch diameter loaf. Place on cookie sheet and cut a criss cross into the top about 1/2 inch deep. Bake for 45 minutes at 350°. Brush with butter after removing from oven.

COFFEE CAKE (2-16-13) 3-9-13

2/3 cup shortening
1/2 cup brown sugar
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

1 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk

Topping:

1/2 cup brown sugar
1/2 cup nuts
1/2 tsp. nutmeg

Cream shortening and sugars. Add eggs. Mix together dry ingredients and add to cream mixture alternately with buttermilk. Pour into a well greased 9x13" pan. Mix topping ingredients and sprinkle over top. Can add a handful of mini chocolate chips. Refrigerate overnight covered in plastic wrap. Preheat oven to 350° and bake 35 minutes.

DOLLY PARTON SALAD (4-7-12) 3-9-13

1 3 oz. pkg instant lemon pudding (can use sugar free)
1 6 oz. pkg. lemon Jell-O (can use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges, drained
1 12 oz. Cool Whip

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

BACKSTAGE BURGERS (From samsclub.com) 3-9-13

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 pound ground beef
2 onions
2 tbsps. water
6 kaiser rolls
1/2 cup barbecue sauce

Heat a charcoal grill until coals are red. Meanwhile combine ground beef, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and two tablespoons of water in a large bowl. Form the mixture into six burger patties. Slice onions into ½ inch slices. Place the burger patties and onion slices onto the hot grill. Cook for about 4 minutes, or until meat is firm around the outside and the juices start to pool. Flip the burgers and onion slices and grill for another 3 minutes or until done to your liking. Serve the burgers and onion slices (cute in half if too large) on a roll brushed with KC Masterpiece® Original Barbecue Sauce.

JALAPENO PEPPER SPREAD (8-25-12, requested, not given) 3-9-13

2 pkgs. cream cheese (can use light)
1 cup mayonnaise (can use light)
1/2 cup shredded monterey jack (or pepper jack)
1/4 cup chopped canned green chilis
1/4 cup diced canned jalapenos (or can use 1/2 cup fresh jalapenos instead of chilis and jalapenos)
1 cup shredded parmesan
1/2 cup cracker, bread or tortilla chip crumbs

Combine ingredients until blended. Spread in ungreased pie plate. Sprinkle with parmesan and top with crumbs. Bake at 400° for 25 minutes.

Tips, hints, and helps: 3-9-13

When making Jello, be sure to dissolve Jello completely in boiling water, while stirring, then scrape sides of pan. When cold water is added, stir for 2 minutes before pouring into pan or mold.

FILET MIGNON 3-9-13

2 pounds ground chuck, 80% lean
1 egg
1 tbsp. water
1/4 tsp. WOR sauce
1/8 tsp. garlic powder or 1/4 tsp. garlic salt
1/4 tsp. pepper
3 tbsps. minced onion
6 saltine crackers
1/2 cup dry milk
1/2 pound bacon

In a large bowl combine water, WOR, garlic, onion, pepper and mix into meat. Add milk and crackers. Shape into thick patties, about 3-4 oz. and place a bacon slice around the edge and secure with toothpick. Grill.

DOLLY PARTON SALAD (4-7-12) 3-16-13 Top of page

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

IRISH SODA BREAD 3-16-13

2 cups flour
2 tbsps. brown or white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. cold butter or margarine
1 egg, beaten
3/4 cup buttermilk
1/3 cup raisins or currants

In a bowl, combine dry ingredients. Cut in cold butter or margarine. Combine egg and buttermilk. Make well in dry ingredients and pour in buttermilk and egg mixture. Gently fold together, but before done folding, add raisins or currants. Sprinkle 1/4 cup flour on a board and gently knead the bread for only a minute. Shape into loaf and place on greased baking sheet. Cut 1/4 inch cross on the top. Brush top with beaten egg if desired. Bake at 375° for 40-45 minutes.

IRISH SODA BREAD (From foodnetwork.com) 3-16-13

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2 inch dice
1 3/4 cups cold buttermilk, shaken
1 extra large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Preheat the oven to 375°. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.

APPLESAUCE SALAD 3-16-13

3 oz. pkg. lemon lime jello
1/2 cup boiling water
1 cup applesauce
1/2 cup ginger ale, 7 up, or lemon lime soda

Dissolve jello in water and add applesauce and soda and chill.

APPLESAUCE SALAD 3-16-13

3 oz. pkg. raspberry jello
1 pound can applesauce
1 cup 7-Up
1 tbsp. lemon juice

Put sauce into pan and boil. Add jello and dissolve. Add 7-Up and lemon juice. Pour into mold or square pan. Chill. Can use orange jello or cranberry sauce.

BEEF AND GUINNESS STEW (From foodnetwork.com) 3-16-13

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

Trim the meat of any fat or gristle, and cut into inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300° oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

SHEPHERD'S PIE (From foodnetwork.com) 3-16-13

Extra-virgin olive oil, as needed
2 pounds boneless lamb shoulder or leg, cut into 1/2 inch dice
Kosher salt
1/2 cup flour
2 large leeks, white part only, cut into 1/2 inch dice
3 ribs celery, cut into 1/4 inch dice
3 carrots, peeled and cut into 1/4 inch dice
2 cloves garlic, smashed and finely chopped
1/4 cup tomato paste
1 cup red wine
3 to 4 cups chicken stock
2 bay leaves
1 bundle fresh thyme
2 pounds Yukon gold potatoes, cut into 1 inch dice
3/4 to 1 cup heavy cream
2 to 3 tablespoons cold butter
1 cup frozen peas

Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil. Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes. Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged. Place the potatoes in a medium saucepan and cover by 1 inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful. Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew like. Remove the bay leaves and thyme bundle and discard. Preheat the broiler. Transfer the lamb to a wide, flat baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.

RASPBERRY LEMONADE CAKE (From BettyCrocker.com) 3-23-13 Top of page

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

BREAKFAST CASSEROLE (12-10-11) 3-23-13

8 frozen hash brown patties
16 oz. shredded cheddar cheese
16 oz. cubed fully cooked ham
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp. ground mustard

Place frozen hash brown patties in a single layer in a greased 9 x 13" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt & mustard. Pour over ham. Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

HASHBROWN CASSEROLE (From foodnetwork.com) 3-23-13

2 tbsps. butter
3 cloves garlic, finely chopped
1 6-ounce slab country ham, diced
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 tbsps. all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 1/2 cups shredded sharp Cheddar
1 22 oz. package frozen shredded hash brown potatoes
3 green onions, thinly sliced

Preheat the oven to 350°. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.

SLOPPY JOES (From thepioneerwoman.com) 3-23-13

2 tbsps. butter
2 1/2 lbs. ground beef
1/2 large onion, diced
1 large green pepper, diced
5 cloves garlic, minced
1 1/2 cups ketchup
1 cup water
2 tbsps. brown sugar
2 tsps. chili powder
1 tsp. dry mustard
1/2 tsp. red pepper flakes
WOR to taste
2 tbsps. tomato paste
tobasco sauce to taste
salt to taste

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips! Simmer 15 minutes. Butter rolls and brown in pan. Top buns with meat and other desired toppings.

HOT CORN DIP 3-23-13

2 11 oz. cans mexican style corn
2 cups monterey jack cheese, shredded
2/3 cup parmesan cheese, grated
1 cup mayonnaise

Mix together. Spray a casserole dish. Spread mixture into casserole and bake at 350 for 30-40 minutes. Serve with corn chips.

LEMONY SALMON FILLETS 3-23-13

4-6 oz. salmon fillets
1/2 tsp. salt
1/2 tsp. seasoned pepper
1 tsp. dry tarragon or rosemary
1 tsp. grated lemon peel
2 tbsps. lemon juice
2 tbsps. virgin olive oil

Rinse fillets. Roll in salt and pepper. Put spices and liquids in a large ziploc bag. Put salmon into the bag and roll it back and forth to coat. Let marinade 5-30 minutes. Heat some olive oil in a skillet and heat to 350°. Remove fillets from bag and fry in skillet for 4-5 minutes on each side. Can broil instead of frying.

ORANGE CREAM CAKE (5-12-01, Not given) 3-30-13 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 oz.. 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 oz.. cool whip, thawed

DOLLY PARTON SALAD (4-7-12, Not given) 3-30-13

Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.

KITTY LITTER CAKE (sep/oct97pg2, Not given) 3-30-13

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork
(the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top.
Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of green crumbs. Keep refrigerated. Serve with the pooper scooper.

PISTACHIO POUND CAKE (From epicurious.com) 3-30-13

Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Arrange a rack in middle of oven; preheat to 325°F. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess. Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over. Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

VIOLET ICE CREAM 3-30-13

1 quart cream
3/4 cup sugar
few grains salt
1/3 cup Yvette cordial
small bunch violets
violet coloring

Mix first 4 ingredients. Remove stems from violets. Pound in mortar until well maturated. Strain through cheese cloth. Add extract to first mixture. Color, freeze and mold. Serve garnished with fresh or candied violets. Light purple cultivated violets should be used.

RASPBERRY PIE 3-30-13

1 8 oz. pkg. cream cheese, softened (can be fat free, low fat or regular)
1 12 oz. cottage cheese
1 3 oz. box Jello
2/3 cup water
1 8 oz. Cool Whip
fruit to match Jello flavor

In food processor, blend cream cheese until smooth. Dissolve Jello completely in warm water. Put in with cottage cheese and blend in with cream cheese. Fold Cool Whip in. Add as much fruit as you want. Pour into graham cracker or prepared pie crust.

LIME PARTY SALAD 3-30-13

In a double boiler, melt 1/4 pound marshmallows in 1 cup milk. Pour over 1 pkg. lime Jello. Stir until dissolved. Add 2 3 oz pkgs. cream cheese, softened. Until blended. Add 20 oz. can crushed, undrained pineapple. Let cool. Blend in 1 cup whipping cream, whipped. Blend in 2/3 cup mayonnaise. Chill until firm.

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