Radio Given Recipes May

May 3  May 10  May 17  May 24  May 31

"HERMAN" COFFEE CAKE (mar/apr80pg2) 5-3-03 Top of page

To 2 cups of Herman add:

2 eggs
2/3 cups vegetable oil
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons baking powder
1 cup sugar
1 teaspoon cinnamon
1 cup chopped nuts
1 cup raisins

Mix together. Spread in a greased jelly roll pan or cookie sheet with sides or 2  8 x 8 inch pans.

Sprinkle with topping:

1 tablespoon cinnamon
1 tablespoon flour
1 cup brown sugar
¼ cup melted butter

Bake at 350° for 25 minutes or until light golden brown. If you desire, add the glaze below when it is removed from the oven and still hot.

1 cup maple syrup
¾ cup butter

Boil together for 5 minutes.

Topping Variations:

1 medium sized can crushed pineapple
1 cup sugar
3 tablespoons cornstarch

Cook these 3 ingredients in small saucepan until thickened and pour on raw batter. This variation needs baking time increased to approximately 30-40 minutes. Thinly sliced apples, blueberries or a can or pie filling can be used instead of pineapple.

GREEN MAYONNAISE SAUCE (by Margaret Johnson didn't give) 5-3-03

½ cup cooked spinach, drained and finely chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon dried tarragon
½ teaspoon basil
2 cups reduced fat mayonnaise

Place all ingredients, except mayonnaise, in a blender jar and process until smooth. Stir into the mayonnaise and whisk until smooth. Makes 2½ cups.

SPAGHETTI BAKE (1-20-98) 5-3-03

2 lbs. ground beef
½ medium onion, chopped
1  32 oz. jar of spaghetti sauce
1  12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti Combine margarine, flour, salt, milk and water, Cook until slightly thick. Add 1 cup cheese, melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

KOLACHE FOR A YOUNG BRIDE (apr73pg1) 5-3-03

1 cup butter, softened
1 cup regular creamy cottage cheese
2 cups flour, sifted
¼ teaspoon salt

Put in mixing bowl and blend until dough is smooth. Chill 6 hours. Roll out on floured board to ¼ inch thickness. Cut into small rounds and depress with a spoon. Fill with any Solo Filling. Bake for 25 to 30 minutes at 350°. Remove from oven and dust with powdered sugar. Makes 3 dozen.

PARTY MINTS (no cream cheese) 5-3-03

Cream together ½ cup margarine, ½ cup crisco. Add ½ cup + 1 tsp. water, 1¼ tsps. salt, and 1¼ tsps. peppermint flavoring. Mix well. Add 2 pounds + 2 cups of sifted powdered sugar. Mix well and add food coloring of choice. Makes 200 mints.


Spray 9x13" pan. Lay boneless skinless chicken breast in pan. In a bowl, mix together 16 oz. can whole berry cranberry sauce. 8 ozs. catalina dressing. 1 pkg. dry onion soup mix. Pour over chicken. Bake in preheated 350° oven for 1 hour.

BBQ STEAK 5-3-03

½ inch charcoal steak, cut small slits in it. Cut up fresh garlic, put garlic in slits. Place steak in KC masterpiece Honey Dijon ½ hour marinade. Marinade for 2 hours. Brush steak while grilling with the marinade.


Melt a bag of chocolate chips, a bag of butterscotch chips, ¼ cup peanut butter. Mix together 10 oz. dry roasted peanuts, 7 ozs. shoestring potato sticks. Pour melted mixture over and mix all together. Spoon onto waxed paper. Refrigerate.

RHUBARB BREAD (almost same as may/jun78pg3) 5-10-03 Top of page

1½ cups brown sugar
1 egg, beaten
2/3 cup liquid shortening
1 cup buttermilk
1 tsp. each, salt, vanilla, and soda
2½ cups flour
2 cups rhubarb

½ cup sugar
½ tsp. cinnamon
1 tbsp. butter

Mix until crumbly and sprinkle over batter in loaf pans.

Combine first 4 ingredients. Mix in dry ingredients. Stir in vanilla and rhubarb. Pour batter into 2 greased and floured loaf pans. Top with topping and bake at 350° 45-50 minutes.


1 head garlic
1 tbsp. olive oil
2/3 cup water
1 cup pineapple juice
¼ cup kikkoman teriyaki sauce
1 tbsp. soy sauce
1 1/3 cup dark brown sugar
3 tbsps. lemon juice
3 tbsps. minced white onion
1 tbsp. jack Daniel's whiskey
1 tbsp. crushed pineapple
¼ tsp. cayenne pepper

Cut about ½-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.  Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.  Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.  Let mixture simmer for 35-45 minutes or until sauce has reduced by about ½ and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze.

POUND CAKE/COFFEE CAKE (sep/oct74pg3) 5-10-03

1 package yellow cake Mix
1 package instant pudding mix
½ cup Crisco Oil
4 eggs
1 cup water

Blend all ingredients in a large bowl. Beat at medium speed two minutes. Bake in greased and floured 10 inch tube pan for 45 to 55 minutes at 350°. Cool right side up for about 25 minutes, then remove from pan. Glaze with a mixture of 1 cup powdered sugar, 2 tablespoons milk and 2 tablespoons lemon or orange juice. This same recipe can be followed to make a Chocolate Pound Cake by using Devils Food or Deep Chocolate Cake Mix by Duncan Hines and instant chocolate pudding mix.

TOPPING FOR POUND CAKE (4-5-03) 5-10-03

20 oz. can crushed pineapple, undrained.
1 small pkg. instant vanilla pudding
8 oz. carton cool whip.

Mix pineapple and pudding, fold in cool whip. Top cake.

Tip: Wrap trout in aluminum foil if cooking on the grill 5-17-03 Top of page

OKLAHOMA COCONUT CAKE (jul/aug80pg6) 5-17-03

Cook a regular yellow cake in a 9x13 inch pan. When cake is baked, poke holes all through it (using a utility fork). Next, mix together: 1 can sweetened, condensed milk and 8 ounces of cream of coconut. Pour this mixture over the top of the cake. Cool completely. Finally, mix ¾ to 1 cup of flaked coconut and ½ cup of chopped pecans into an 8 ounce carton of Cool Whip. Frost the cake with the Cool Whip
mixture. Refrigerate for several hours.

Put a piece of waxed paper between the pan and the batter to make sure your angel food cake doesn't stick.

CHICKEN SALAD W/ FRUIT (Alice) 5-17-03

Mix some Lawry's seasoning salt and sour cream with 4-5 cups of cubed, cooked chicken and a can of well drained mandarin oranges. Add some chopped pecans.


2 lbs. grapes (red or white)
8 ozs. cream cheese
8 ozs. sour cream
½ cup sugar
2 tsps. vanilla

Blend and chill.


2 lbs. chicken breast, cooked, boned and chopped
1 cup mayonnaise
½ tsp. curry
¾ tsp. soy sauce
1 cup cantaloupe, balled
1 cup seedless green grapes
¼ cup pitted black olives
¼ cup slivered almonds
salt to taste

Marinade chicken in mayonnaise, curry, and soy sauce until very cold. Overnight if possible. An hour before serving add the rest of the ingredients. Toss together and serve on a lettuce bowl. Serves 4-6.

LAUREL'S RHUBARB COBBLER 5-24-03 Top of page

5-6 cups chopped rhubarb, put in bottom of 9x13" pan

Mix together:

1 tsp. cinnamon
4 tbsps. flour
1 1/3- 1¼ cups sugar

Mix and pour over rhubarb, mix with fingers.

2 cups oatmeal
1 cup brown sugar
¼ cup flour

Mix together, pour over rhubarb mixture, fluff a bit with fingers.

2/3 cup margarine, melted

Pour over mixture in pan. Bake 375° for 35 minutes.


1½ cups rhubarb, cut up
½ cups sugar, use this first
2¼ cups flour
1¼ cups sugar
½ cup vegetable oil
1 cup sour milk, or add 1 tbsp. vinegar into 1 cup regular milk to sour
1 egg
1 tsp. baking soda
1 tsp. vanilla


¼ cup brown sugar
¼ cup white sugar
½ cup chopped nuts
1 cup coconut

Combine rhubarb with ½ cup sugar, set aside. Mix remaining ingredients except Topping ingredients. Stir til' well until blended. Add rhubarb and sugar mixture. Stir til' blended. Pour into greased and floured 9x13" pan. Combine the topping ingredients and sprinkle over the batter. Bake at 350° for 40-45 minutes.

DANDELION WINE (may/jun00pg8 didn't give) 5-24-03

10 qts. dandelion blossoms
4 lbs. raisins
2 dozen lemons, sliced
25 lbs. sugar
2 dozen oranges, sliced
2 cakes yeast, or 2 tbsps. dry yeast
10 gallons water

Put blossoms in water, boil for 15 minutes. Strain juice into a 10 gallon crock. Mix with sugar, raisins, oranges and lemons. Let cool. Add yeast. Let stand, covered with a cloth for 10 days, until done fermenting. Strain several times with a cheesecloth. Bottle. Makes 10 gallons.


3 pts dandelion petals
2 ripe bananas
2 ripe persimmons
1/4 cup chopped or minced golden raisins
3/4 tsp. acid blend
5 cups sugar
7 pts water
¾ tsp pectic enzyme
1 tsp yeast nutrient
wine yeast

Peel and thinly slice two very ripe bananas into 2 cups water. Bring water to boil, reduce heat and simmer 15 minutes. Turn off heat, skim off scum and strain water into primary. Add pulp of two very ripe persimmons and all dandelion petals to primary, cover with plastic wrap, and allow to cool. Add chopped (or minced) raisins, sugar, acid blend, pectic enzyme, yeast nutrient and remaining water. Stir well to dissolve sugar. Cover primary, wait 12 hours and add yeast. Stir daily for 7-10 days and strain off solids. Let stand additional 24 hours and rack. Pour into secondary fermentation vessel, fit airlock, and set aside for 4 weeks. Rack, top up and set aside another 4 weeks, then rack again. Age under airlock 4-6 months. Stabilize, wait 10 days, rack final time, sweeten if desired, and bottle. This wine must age an additional 6 months, but will be worth the time invested. [Author's own recipe]


8 ozs. cream cheese
1 cup salad dressing
3 ounces dried beef, chopped
1 tbsp. green goddess dressing
1 small onion, chopped
½ a green pepper, chopped

HOMEMADE MUSHROOM SOUP (sep/oct98pg3) 5-24-03

8-12 ozs. fresh mushrooms
1 small onion, slice thin
¼ cup margarine
3½ cups milk
1/3 cup flour, mixed to a smooth paste with ¼ cup cold milk
4 chicken bouillon cubes
Pinch of thyme
½ cup plain yogurt

Brown the mushrooms and onions in margarine for about 5 minutes. Add milk, flour paste, chicken bouillon and thyme. Heat over moderate heat, stirring frequently, until soup is thick. Remove from heat. Season with salt and pepper. Stir a little bit of the hot soup into the yogurt. Stir all of yogurt mixture into the hot soup. Serves 4.

GRAPE SALAD (5-17-03) 5-24-03

2 lbs. grapes (red or white)
8 ozs. cream cheese
8 ozs. sour cream
½ cup sugar
2 tsps. vanilla

Blend and chill.

BEEF NOODLE SOUP (didn't give) 5-31-03 Top of page

Menu Make-Overs, Procter & Gamble Company,
Servings: 6 Preparation Time: 15 minutes

1 tablespoon oil
1/2 pound boneless beef sirloin, fat trimmed
1/2 cup carrot, coarsely shredded
1/3 cup celery, diced
1 garlic clove, minced
1 tablespoon all-purpose flour
7 cups water
3 tablespoons low-sodium beef bouillon powder
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup egg noodles, 1/4-inch wide, uncooked
1/3 cup green onions including tops, chopped
1/4 cup dried parsley, chopped

Heat Oil in large saucepan, on medium-high heat. Add beef which has been cut into thin, bitesize pieces. Saute until browned. Add carrot, celery, and garlic. Saute until crisp-tender. Stir in flour. Add water and next 5 ingredients. Simmer 20 minutes, uncovered.   Add uncooked noodles, green onions and parsley. Simmer. Follow package directions for cooking noodles.  Remove bay leaf before serving.

An easy Make-Over: Choose a lean cut of beef and remember to trim all visible fat. Per Serving (excluding unknown items): 60 Calories; 3g Fat (38.5% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

BLUEBERRY FRENCH TOAST (jan/feb97pg6 can use cranberries) 5-31-03

12 slice firm day old bread, cubed
2 pkgs. cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 9 x 13 pan, put ½ bread cubes in bottom, cream cheese cubes on top, top with blueberries, bread cubes on top, whisk eggs with milk and honey. Pour over bread, do not stir. Cover and chill overnight. Bake covered 350° 45 minutes. Bake uncovered 25-30 minutes, center will puff turning golden brown.

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 5-31-03

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

In saucepan, sugar, corn starch, and water, over medium heat, stirring constantly, bring to boil, cook until clear, stir in blueberries and butter, cook on low. Simmer until berries burst, about 10 minutes. Drizzle on top blueberry french toast.

ELLEN'S RHUBARB CAKE (5-24-03) 5-31-03

1½ cups rhubarb, cut up
½ cups sugar, use this first
2¼ cups flour
1¼ cups sugar
½ cup vegetable oil
1 cup sour milk, or add 1 tbsp. vinegar into 1 cup regular milk to sour
1 egg
1 tsp. baking soda
1 tsp. vanilla


¼ cup brown sugar
¼ cup white sugar
½ cup chopped nuts
1 cup coconut

Combine rhubarb with ½ cup sugar, set aside. Mix remaining ingredients except Topping ingredients. Stir 'til well until blended. Add rhubarb and sugar mixture. Stir til' blended. Pour into greased and floured 9x13" pan. Combine the topping ingredients and sprinkle over the batter. Bake at 350° for 40-45 minutes.


8 ozs. cream cheese, softened
2 tbsps. milk
1/3 cup onions, minced fine
3 oz. pkg. dried beef, cut fine
scant 1/8 tbsp. garlic powder
dash pepper
½ cup sour cream
2 tbsps. butter
½ cup pecans, chopped (not too fine)

Soften cream cheese, work in milk. Add onions, dried beef, garlic powder and pepper. Mix well. Fold in sour cream. Put in small oven safe dish. Saute pecans in butter until just golden. Top dip with pecans. Bake for 20 minutes at 350°. Dip will puff up as it bakes. Serve warm.


6-12 tomatoes, scalded, peeled and quartered
2/3 cup salad oil
¼ cup vinegar
¼ cup diced or sliced green onions
1 tsp. salt
¼ cup green pepper, chopped
½ tsp. thyme
1 clove garlic, minced

Mix all ingredients except tomatoes. Add tomatoes and let sit in refrigerator over night.

BEER BREAD (nov/dec76pg7) (also called Dwayne Schmidt's Beer Bread 1-28-00)  5-31-03

3 cups self rising flour
3 tbsps. sugar
1 can warm beer

Mix ingredients and put in 2 regular sized loaf pans. Bake at 350°, 45-50 minutes. Butter tops while hot to make crunchy. **Hint: open your beer the night before and let it sit out.

THANKSGIVING TURKEY ROLL ( (didn't give) 5-31-03

4 Slices turkey breast meat, about 1/3 to 1/2 inch thich (about 12 ounces)
2 ts To 3 ts flour
1 tb butter
1/4 c  Dry Madeira or Marsala
3/4 c  Chicken broth

1 tb butter
Large shallot, minced
Clove garlic, minced
1/4 lb Mild pork sausage/grnd pork
1/4 ts Crushed, dry sage
1/4 ts Crushed, dry red pepper flks
1/4 ts Crushed, dry thyme
2 x  Slices day-old bread
Salt, pepper to taste

Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness.  Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center.  Close turkey slices with wood picks.
Place flour on plate.  Lightly dust turkey rolls with flour.  Melt butter in large skillet.  Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).  Remove turkey from skillet.  Add Madeira and cook over medium heat, scraping up browned pieces from skillet.  Add chicken broth.  Return turkey rolls to pan.  Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.  Serve turkey with gravy and any stuffing in skillet.

STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork,  and cook until browned.  Do not drain fat. Add sage, red pepper flakes, and thyme.  Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors.  Season to taste with salt and pepper.

CAPPUCCINO MIX (mar/apr95pg5) 5-31-03

1 cup of instant coffee creamer
1 cup of chocolate drink mix
2/3 cup of instant coffee
½ cup of sugar
½ tsp. of cinnamon
¼ tsp. of nutmeg

Mix well. Keep in airtight container. To make a cup: 3 tbsps. of the mix to 6 ozs. of hot water.

AMANA PICKLED HAM (may/jun98pg3 didn't give) 5-31-03

5 lb. canned ham, chopped and cubed
1 large onion

Bring to a boil:
3 cups vinegar
1½ cups water
¾ cup sugar

Pour over ham and onion. Refrigerate one day.

AMANA PICKLED HAM  (same as PICKLED HAM may68pg1 didn't give) 5-31-03

1 quart boiled ham, cut into small pieces
2 cups water
1 cup vinegar
1 large onion, chopped

Combine and let stand overnight in porcelain crock or bowl.

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