Radio Given Recipes March

Mar. 7  Mar. 14  Mar. 21  Mar. 28

CHICKEN WILD RICE CASSEROLE (march63pg1) 3-7-15 Top of page

2 cups cut-up cooked chicken
1 1/2 cups cooked wild rice (follow directions or, package)
1/4 cup chopped green pepper (or celery)
1 can cream of mushroom soup 
1/2 soup can of milk
salt and pepper

Heat oven to 350°. Mix all ingredients together & place in greased 2 quart baking dish. Bake 30 minutes. Serves 6. (cooked white or brown rice may be substituted for all or part of the wild rice). (Mrs. Hollis Kerr, Clinton, Iowa)

SMORUM 3-7-15

4 eggs
3/4 cup milk
1/2 cup flour
pinch salt

Blend ingredients well with beater. Heat a large skillet with 1/4" of oil. Heat oil until very hot. Add mixture to oil and leave set. After browned on the bottom, loosen from sides and flip over and chop with pancake turner. Continue to brown until all liquid sets up and turns into crumbles. Serve with syrup or canned fruit.

SMORUM 3-7-15

4 eggs
1 cup milk
1 tbsp. sugar
1/2 tsp. salt
1 cup flour, more or less

Fry in a skillet with 1/4" of oil that is very hot.

SOMATUM 3-7-15

4 eggs
1 cup milk
1 tbsp. sugar
1/2 tsp. salt
1 cup flour, more or less

Fry in skillet in 6 tbsps. butter with 2 tbsps. oil.


1 small package of noodles cooked in salt water
1 can of cream of mushroom soup
1 can of cream of chicken soup
1/4 cup chopped celery
1/4 cup chopped onion
pepper if desired

Mix & bake at 350° F, for about 1 hour. For a meatless dish, add another can of mushroom soup & leave out the chicken soup. (Mrs. L.M. Gould, Cedar Rapids)

ZUPPA TOSCANA (From 3-7-15

10 cups water
7 chicken bouillon cubes
1 tsp. salt
1 1/2 tsps. crushed red pepper flakes
2 tsps. garlic paste
1 lb. russet potato, peeled and sliced
1 lb. ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces
1 cup heavy cream
6 tablespoons oscar meyer bacon bits

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally. Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender. Add the cream and bacon bits, and simmer for about 10 minutes.

IOWA CHOCOLATE CAKE (april63pg1) 3-7-15

3/4 cup shortening
2 cup sugar
1 1/2 cup boiling water
2 cup all purpose flour
2 tsp. soda
1/2 cup cocoa
1/2 tsp. salt
2 eggs, beaten
1 tsp. vanilla

Put shortening & sugar in a mixing bowl & cover with boiling water. Sift dry ingredients twice & add to hot mixture. Then add eggs & vanilla. Batter will be very thin. Pour into greased 9x13" pan or 2 layer pans. Bake at 350° for 35 to 45 minutes or until it pulls away from side of pan.

VELVETY FROSTING (april63pg1) 3-7-15

Melt 1 6 oz. pkg. chocolate chips over hot, not boiling water. Cool slightly. Mix 1/2 cup soft butter with 2 unbeaten eggs. Add chocolates beating until smooth & creamy. Frost cake. (Mrs. Errol Hahn, Sigourney, Iowa)

1 MINUTE CHOCOLATE FROSTING (april63pg1) 3-7-15

1 egg, beaten
1 cup sugar
2 tbsps. butter
2 squares chocolate
3 tbsps. milk

Combine above ingredients, blend well & bring to a rolling boil for 1 minute.  (Mrs. Paul Hueneman, Waukon, Iowa)

Tips, hints and helps: Poison- Poison- Poison. Household bleach (sold under various trade names) contains hypo chlorite. If any acid substance even vinegar, is added, poisonous chlorine gas is released. Never combine toilet bowl cleaners & bleach. Store in separate places. (april63pg1) 3-6-15


Cover top of freshly baked cake with a bag of chocolate chips and return cake to oven until chips melt, remove from oven, then spread evenly over cake.

GRILLED CABBAGE (3-29-14)  3-7-15

1 head cabbage, wedged
salt and pepper

Butter, salt and pepper both sides of each wedge of cabbage. Grill on top rack on grill until soft to the touch.

HOMEMADE BUG KILLERS (aug63pg2) 3-7-15

SOWBUGS: Mix 1 part of Paris Green and 9 parts brown sugar and place an pieces of cardboard in infested areas.

ANTS: Mix powdered sugar with boric acid and sprinkle where ants are seen.

ANTS: Mix 1 tablespoon dry yeast with 1 teaspoon brown sugar and sprinkle around unwanted ant areas.

PUMPKIN PECAN PIE (nov63pg4) 3-7-15

2 cups cooked pumpkin
2 10 oz. packages small marshmallows
2 teaspoons cinnamon
1½ teaspoons salt
1 cup whipping cream, whipped
½ cup chopped pecans
2 8 inch baked pie shells

Combine pumpkin, marshmallows, cinnamon, and salt in sauce pan. Stir slowly over low heat until marshmallows are melted. Chill mixture, then beat until fluffy. Fold in whipped cream and chopped nuts. Pour into baked cooled pie shells. Chill thoroughly, before serving. (Mrs. Joe M. Miller, Waterloo, Iowa)
GRILLED ASPARAGUS (From 3-14-15 Top of page

1-2 pounds of asparagus
garlic salt, salt, sepper
olive oil

Trim the bottom of the Asparagus. Place a rectangle of foil on the counter and drizzle with Olive oil. Add the Asparagus. Season with the salt and pepper. Fold up into a foil pack. Place on the grill for about 6-7 minutes per side. Let cool slightly before eating. Can also be topped with parmesan cheese for an additional flavor and a different side dish.


1 head of organic green cabbage, cut into 1" thick slices
1 1/2 tbsps. olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil or non stick cooking spray

Preheat oven to 400° and spray a baking sheet with non stick cooking spray. Pull outer leaf off cabbage (itís usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices. Rub both sides of cabbage with smashed garlic. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!


1 lb. kielbasa or 1 lb. smoked sausage
4 medium potatoes, peeled and cubed
1/2 medium onion, sliced
2 (14 1/2 oz.) cans green beans, drained
1/2 tsp. black pepper
salt, to taste

Combine all ingredients EXCEPT smoked sausage, and place in slow cooker. Add water to barely cover ingredients. (Can also use Chicken Broth in place of water for more flavor.) Cover. Cook on low for 4-6 hours or until potatoes are done. One hour before ready to serve cut the smoked sausage into bit sized piece and add to top Do Not Stir. Mix before serving, and serve with a slotted spoon so the water can drain away, or drain the whole batch.


3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
salt and pepper to taste
3 tbsps. butter
sour cream for serving, if desired

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tbsp. of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.


6 red peppers, seeded
olive oil
1 1/2 - 2 lbs. ground turkey
1 cup cooked rice
1 small onion, chopped
salt & pepper, to taste
dash of basil
1 1/2 tsp Worcestershire sauce
8 oz. can tomato sauce
1 cup shredded Colby Jack or Mozzarella cheese

Cut bell peppers in halves, making sure all seeds are removed. Using a medium skillet, brown ground turkey in olive oil. Add onion, salt and pepper and tomato sauce to skillet and turn off heat. In a mixing bowl, combine meat mixture, rice, worcestershire sauce and basil, blending well. Stuff bell peppers will mixture, sprinkling cheese on top. Place in crockpot and cook on high for 3-4 hours.


2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 yellow onion, cut into 1-inch wedges
1/2 lb. small potatoes
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tbsp. pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard for garnish

Put the cut celery, carrots, onions, potatoes, and thyme in a 5-to-6-quart slow cooker. Place the corned beef on top of vegetables (make sure to put it fat side up). Season the corned beef with pickling spice.Add water so that the meat is nearly covered (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Add the cabbage to the corned beef, cover, and continue cook until the cabbage becomes soft, about 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.


4 Tilapia Loins with Seven Herb and Spice Blend, frozen
1  lemon, sliced
1 medium  red onion, sliced
1 cup cherry tomatoes, halved
2 carrots, julienned
1 each green and red peppers, sliced (optional)
4 tbsps. olive oil
pepper to taste
Place fish, lemon, onion, tomatoes, pepper on to a 12"x16" square sheet of heavy foil. Season with olive oil, half of the herb packet, a salt and pepper. Seal packet by bringing two sides up and folding to seal. Fold and seal the edges. Grill steam on medium-high heat for about 10-12 minutes or till packet reaches 160°.

BLUEBERRY RHUBARB CRISP (From 3-21-15 Top of page

4 cup diced rhubarb
2 cup fresh or frozen blueberries
2 tbsp. flour
1/2 cup brown sugar
1 tsp. cinnamon
1/8 tsp. salt
2 tbsps. water


6 tbsp. butter
6 tbsp. flour
1/2 cup brown sugar
3/4 cup quick-cooking rolled oats

Combine fruit, 2 tbsp. flour, 1/2 cup brown sugar, cinnamon, salt and water in a deep 10 inch pie pan (any similar size oven-safe baking dish is fine). Combine butter, 6 tbsp. flour, and 1/2 cup brown sugar; stir in rolled oats. Sprinkle over fruit. Bake at 350° for 1 hour.


1 container yogurt, any flavor

Blend in blender


2 layer size yellow cake mix
16 oz. fruit cocktail
2 1/2 cups coconut
2 eggs
1/2 cup brown sugar
1/2 cup butter
1/2 cup sugar
1/2 cup evaporated milk

Combine cake mix, fruit cocktail with juice, 1 cup coconut, eggs in mixing bowl and beat at medium speed for 2 minutes. Pour into greased 9x13" pan. Sprinkle brown sugar over top. Bake at 325° for 45 minutes. Bring butter, sugar and evaporated milk to a boil and boil 2 minutes. Remove from heat. Stir in remaining coconut. Remove cake from oven and spoon milk mixture over top.


1 serving egg beaters
1 serving shredded cheese
1 carb balance taco shell

On microwave safe plate covered with paper towel, place the taco shell and top with egg beaters and cheese and put in microwave for 1 minute or until eggs are cooked through. Season to taste.


2 cups lemon juice
2 1/2 cups granulated sugar
2 cups fresh strawberries
12 cups water

Puree the 2 cups of strawberries, it will measure approximately 1 cup after being pureed. Strain through cheesecloth to remove the seeds, if desired. Mix together lemon juice and sugar until sugar is dissolved. Stir in water and add strawberry puree. Mix well. Serve over ice and garnish with a slice of lemon or strawberry. Yields: 1 Gallon


12 slices white bread with crusts removed
8 oz. cream cheese
2 tbsps. green onions, chopped
8 slices bacon, cooked and crumbled
24 fresh asparagus spears
1/4 cup butter, melted
3 tbsps. grated parmesan cheese

Flatten bread slices with rolling pin. In a small bowl, combine cream cheese, onion and bacon. Spoon mixture over bread slices. Cut asparagus to fit bread and place 2 spears on each slice. Roll up bread and place seam side down on greased baking sheet. Brush with butter and sprinkle with parmesan cheese. Bake at 400 for 10-12 minutes until lightly browned. Serve immediately.


2 cups sugar
1 1/2 cups water
3 tablespoons dried lavender
a few drops of violet food coloring (optional)

Combine the sugar, water, and lavender in a medium, heavy bottomed saucepan. Bring to a boil on high heat, and boil for 1 minute. Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes. Strain through a fine mesh sieve to remove the lavender, add the food coloring (food coloring is optional and is just used for presentation purposes). Set syrup aside to cool. Once cooled, place in an airtight container and refrigerate for up to 1 week.


1 1/2 cups fresh squeezed lemon juice, from about 9 lemons
1 3/4 cups sugar
8 cups coconut water
4 cups water
1/2 recipe Lavender Simple Syrup

Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. I prefer to shake because it aerates the lemonade and makes a nice head on top. Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste. I personally find that 1/2 of the lavender syrup recipe is a good balance.

LAYER DESSERT #1 3-28-15 Top of page

1st layer

1 pkg. graham crackers, crushed
1 stick butter
1/2 cup sugar

Combine ingredients and press into bottom of baking dish.

2nd layer

16 oz. cream cheese
1 cup powdered sugar
8 oz. cool whip
1 tsp. vanilla
1 cup peanut butter

Combine and spread over crust.

3rd layer

2 pkgs. instant chocolate pudding
2 cups milk

Mix together and pour over cream cheese layer.

4th layer

8 oz. cool whip
chocolate syrup

Top dessert with cool whip and drizzle chocolate syrup over it. Top with chopped heath bars or heath bits.

CHOCO-HOTO-POTS (From 1-24-15) 3-28-15

Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tbsps. all-purpose flour
1/2 cup white chocolate chips

Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside. Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips. Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

LAYER DESSERT #2 3-28-15

1 cup flour
2 tbsps. sugar
1/2 cup butter
1/2 cup chopped pecans

8 oz. softened cream cheese
1 cup powdered sugar
12 oz. whipped topping, divided

4 cups cold milk
3 pkgs. instant coconut cream pudding
1/2 cup flaked coconut, toasted

Combine flour, sugar and cut in butter. Stir in pecans. Press into a greased 9x13" pan. Bake at 325° for 20-25 minutes until edges are browned. Let cool. Beat cream cheese and sugar. Fold in 1 cup whipped topping. Spread over crust. Mix milk and pudding and let sit until soft set. Spread over cream cheese. Top with remaining whipped topping and sprinkle with coconut. Refrigerate overnight. 


3/4 cup pimento-stuffed olives
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 large pepperoncini
3 - 4 pickled onions
2 tbsps. capers
1 medium clove garlic, chopped
1 tsp. dried oregano
pinch black pepper
2 tsp. fresh lemon juice
2 tbsps. olive oil

Drain all ingredients. Place all ingredients in a food processor and pulse until coarsely chopped. Refrigerate overnight.

MAID RITES (7-13-13, Talked about, didn't give) 3-28-15

1 pound ground beef
1 regular can chicken broth
1 tsp. chili powder
1 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1 pouch dry onion soup mix

Mix together in saucepan and boil down. Skim fat off top. Mix together and heat through.

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