Radio Given Recipes May

May 5  May 12  May 19  May 26

CRUNCHY PEA SALAD 5-5-07 Top of page

10 oz. pkg. frozen peas, thawed
1 cup diced celery
1 cup cauliflower flourettes
1 cup diced green onion
1 cup chopped cashews
1/2 cup sour cream
1/2 - 1 cup ranch dressing
1/2 cup crispy, crumbled bacon

Combine peas, celery, cauliflower, onions, cashews, sour cream and dressing. Mix well. Chill until ready to serve. Top each serving with crumbled bacon. Can partially steam the cauliflower if you want it less crunchy. Can also use low fat or fat free sour cream and dressing.

REALLY RHUBARB MUFFINS (from "Really Rhubarb" cookbook) (mar/apr99pg.6) 5-5-07

2½ cups rhubarb, chopped
2½ cups all purpose flour
½ cup chopped walnuts or pecans
1 tsp. baking powder
2 tsps. baking soda
1 tsp. salt
¼ tsp. ground nutmeg
1 cup firmly packed brown sugar
1¼ cups buttermilk
½ cup vegetable oil
1 large egg
2 tsps. vanilla extract

Heat oven to 375°. Use paper cups or greased muffin tins. In a large bowl, mix flour, nuts, baking powder, soda, salt and nutmeg. In small bowl, beat brown sugar, buttermilk, oil, egg and vanilla. Stir into flour mixture just until moist. Fold rhubarb into batter. Spoon into muffin cups. Bake 18-20 minutes or test in center for doneness. Makes 18.

SWEET CARROT SOUFFLE (7-19-03) 5-5-07

2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened

1½ tbsps. sugar
whipped cream

Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly grease 1½ quart souffle dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45 minutes, until center is set. Serve with whipped cream.


2 sticks margarine
16 oz. chocolate chips
1 cup peanut butter

Melt in microwave in large mixing bowl.


1 box crispix cereal

Put 2 cups powdered sugar in bag or container. Add cereal mixture in and add 2 more cups powdered sugar. Cover or seal and shake to coat.

Tips, hints and helps: 1 cup granulated sugar = 1 1/2 cups powdered sugar 5-5-07


Wrap a slice of prosciutto around two or three spears of asparagus. Cover with 1 tablespoon oil, salt and pepper, 1 tsp. vinegar and put under broiler for 5 minutes.

Roll a slice of prosciutto around a slice of provolone cheese and slice into spirals. Brush cocktail bread with olive oil and sprinkle with seasonings. Top with spirals. Put under broiler for a few minutes.

Tips, hints and helps: FOR BETTER RHUBARB SAUCE 5-5-07

Peel and dice an orange and add to rhubarb when cooking. Add a bit of nutmeg with the sugar.


2 cups all purpose flour
1 cup sugar
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsps. shortening
grated rind of one orange
3/4 cup orange juice
1 egg
1 cup raw cranberries, cut in half
nuts (optional)

Combine dry ingredients in bowl. Mix in shortening, rind, juice, and egg. Fold in cranberries and nuts. Pour into greased 9x5x3" loaf pans. Bake at 350° for 1 hour or until toothpick tests done. Cool slightly before slicing, slice with a thin sharp knife.


2 cups flour
3 tsps. baking powder
1 tsp. salt
1 cup sugar
1/4 cup shortening
1 egg, well beaten
3/4 cup orange juice
1 tbsp. orange peel
1/2 cup nuts
1 cup chopped cranberries

Mix flour, baking powder, salt, sugar and shortening, blend like making pie crust. Add remaining ingredients. Put in loaf pan and bake at 350° for 1 hour.

GRAPE SALAD 5-12-07  Top of page

4 pounds seedless grapes
1 cup sour cream
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla

Mix sour cream, cream cheese, sugar and vanilla. Fold in grapes. Just before serving add 1/2 cup brown sugar and 1 cup chopped nuts.


6 tbsps. margarine or butter
6 tbsps. milk
1½ cups sugar
1/8 tsp. salt
½ cup chocolate chips
1 tsp. vanilla

In a sauce pan bring to full boil for 30 seconds the first 4 ingredients. Remove from heat and add chips and vanilla. Beat and spread on brownies or cake. (Cookie sheet of brownies) Don't let it set up too fast.


3/4 cup sugar
3 tbsps. margarine or butter
3 tbsps. milk

Boil for 1 minute. Add 1/2 cup semi sweet chocolate chips. Add 1/2-1 tsp. vanilla. Stir until chips are melted.

TATOR TOT CASSEROLE (10-15-98) 5-12-07

1 can cream of mushroom soup
1 can mixed vegetables
1 pound ground beef
1 box (bag) tator tots.

Brown and drain beef. Mix together soup and vegetables. Stir into ground beef. Put in casserole dish. Bake at 350° for 45 minutes.


Season ground beef with onions. Press raw meat into the bottom of a roaster pan or 9x13" pan. Layer some vegetables over hamburger. Put 1 can of cream of mushroom soup over top. Then top with tater tots. Bake at 350° for 1 hour or until hamburger is cooked. Can add cheese on top toward the end of baking.

IRENE'S COOKIES (may/jun96pg6) 5-12-07

1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco

2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)

Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350° for 12-15 minutes.

RHUBARB CAKE (5-28-98) 5-12-07

1 1/2 cups brown sugar
1/2 cup margarine
1 egg
1 cup sour milk
1 tsp. baking soda
dash salt
2 cups flour
1 tsp. vanilla
4 1/2 cups chopped rhubarb

Mix all ingredients. Pour into 9x13" pan. Mix 1/2 cup sugar with 1 tsp. cinnamon and sprinkle over top. Bake at 350° for 30-35 minutes.

RHUBARB CRUNCH (may/jun77pg2) 5-12-07
(it's addictive)

5 cups rhubarb, cut up
2 cups sugar
4 tablespoons flour
1 egg
½ cup water (or just a little less)
1 package yellow cake mix
1½ sticks butter

Put the rhubarb into the bottom of a 9" x 13" pan. Mix the sugar, flour water and egg together: and pour over the rhubarb. Sprinkle the dry cake mix over the top. melt the butter and drizzle over the top. Bake at 350° for about 40 minutes. Serve warm.

Tip:  "sweeten rhubarb" add just a little baking soda and you can decrease the amount of sugar sweetening.

Live remote broadcast no recipes given or calls taken. Top of page 5-19-07

IRENE'S COOKIES (may/jun96pg6) 5-12-07 Top of page

1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco

2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)

Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350° for 12-15 minutes.


1 cup sugar
3 tbsps. flour
1 cup lite corn syrup
1 cup flaked coconut
1 8 oz. can crushed pineapple, do not drain
3 eggs, beaten
1 tsp. vanilla
1 unbaked 9 inch pastry shell
1/4 cup butter or margarine melted

Combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pastry shell. Drizzle with melted butter. Bake at 350° for 50-55 minutes. Let cool, chill. Top with whipped topping or ice cream.


In an ungreased 9 x 13 pan layer the following:

4 cups cut-up rhubarb
1 cup sugar
1 package while or yellow cake mix, dry
3 oz. package strawberry gelatin, dry
1 cup hot water
1/2 cup melted butter

Bake 350° for 45 minutes.


5 cups rhubarb, cut up
1 cup sugar
1 (3 oz.) box strawberry Jello
3 cups mini marshmallows
1 cake mix, prepared per directions

Grease and flour a 9x13" pan. Put rhubarb in and add marshmallows. Sprinkle dry Jello and sugar on top. Mix cake as usual and pour over first three ingredients. Bake at 350° for 1 hour.

SHOESTRING SALAD (sep/oct89pg3)5-26-07

1 cup carrots, shredded
1 cup celery, chopped
2 tbsps. chopped onion
½ cup mayonnaise + 2 tbsps. milk
1 can tuna, chicken or salmon

Combine ingredients. Then. just before serving, top with 1 small can (1 cup) shoestring potatoes or Chinese noodles.


In a saucepan:

1 cup sugar
1/4 tsp. salt
3 tbsps. corn starch

Stir in #2 can crushed pineapple and juice. Cook over medium heat until thickens and boils. Boil 1 minute. Pour into pastry lined pie pan. Top with crust with slits cut in top. Bake at 425° for 25-30 minutes.

STIR-FRY SAUCE (4-7-07) 5-26-07

1/4 cup water
Spoonful of cornstarch and mix

Add 1/2 cup Mt. Dew.  Then add 3/4 to 1 cup Catalina dressing.  Serve with chicken, pork, beef, rice, noodles or veggies.

TACO SALAD 5-26-07

1 lb hamburger, brown and drain
1 pkg. taco seasoning
small head lettuce
2 bunches green onions
1 can sliced black olives, drained
1 tomato, diced
1 pkg shredded cheese
1 bottle catalina dressing

Mix together and crush chips over top before serving.


Any type pasta, shredded cheese, radishes, green onions, miracle whip, greek seasoning salt and a pkg. of mock crab.

Party Omelette (3-11-06) 5-26-07

Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates.

Suggested fruits for chocolate fountain. Bananas, Strawberries, Pineapple, Oranges. 5-26-07

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