Radio Given Recipes

Radio Given Recipes May

Broadcasting live from Farmer's Daughter's Market (www.fdmarket.com) 5-2-09 Top of page

Tips, hints and helps: How to clean the brick around the fireplace. Use full strength white vinegar and rinse if desired. 5-2-09

CREAM OF ASPARAGUS SOUP (Jennifer Goodlove) 5-2-09

2 pounds medium asparagus, washed
1 tbsp. + 1 tsp. salt
6 tbsps. butter
1 medium onion, chopped
1 carrot, chopped
7 tbsps. flour
3 tsps. parsley or parsley sprigs
3 tsps. thyme
1/2 cup heavy cream

Bring a large pot of water to boil. Add asparagus. Cook just until tender, about 3 minutes (al dente). Use a slotted spoon, transferring asparagus to a bowl of ice water, then drain. Reserve 7 1/2 cups of cooking liquid. Thinly slice some asparagus tips on the diagonal and reserve for garnish. Chop remaining asparagus spears into small pieces. In a separate large pot, melt butter over medium heat. Add onions, celery and carrots and cook covered, stirring occasionally until soft, about 10-12 minutes. Add flour and cook, stirring another 2 minutes. Add the reserved cooking liquid and bring to a boil, whisking constantly. Add parsley and thyme into the liquid. Stir in chopped asparagus and bring to a boil. Remove from heat and allow to cool. Transfer the asparagus mixture to a blender and puree until smooth. Whisk in heavy whipping cream and salt. Season with pepper.

BROWN SUGAR ASPARAGUS 5-2-09

2 pounds asparagus
3 tbsps. butter
2 tbsps. packed brown sugar
3/4 cup chicken broth
orange zest in strips

Melt butter in large skillet over medium high heat. Stir in brown sugar. Cook stirring constantly until sugar dissolves. Add asparagus to brown sugar mixture, turning to coat. Saute 2 minutes. Add broth and bring to a boil, then reduce heat. Simmer until asparagus is crisp yet tender, about 8 minutes. Remove asparagus stalks to serving platter. Cook remaining liquid over medium high heat, stirring frequently, until reduced by half. Drizzle over asparagus and garnish with orange zest.

ASPARAGUS ROLL UPS 5-2-09

Wash asparagus spears.
Brush with olive oil.
Dip in basalmic vinegar.
Add italian seasonings, especially Greek oregano.
Wrap in turkey bacon.

Broil in oven for a couple minutes or slow bake at 350° for 15 minutes.

CANNING ASPARAGUS (didn't give) 5-2-09

Use tender, tight tipped spears, 4-6 inches long. Wash thoroughly. Trim off scales and tough ends. Wash again. Cut into 1-inch pieces or leave whole.

Hot pack: Cover asparagus with boiling water, boil 2-3 minutes. Pack hot into hot jars leaving 1-inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts if desired. Fill jars to 1-inch from top with boiling water or hot cooking liquid. Remove air bubbles, wipe rims and adjust lids. In a dial gauge pressure canner, at 11 pounds pressure. Or in a weighted gauge at 10 pounds pressure. For Pints, 30 minutes, for quarts, 40 minutes.

Cold/Raw Pack: Pack asparagus tightly into hot jars leaving 1-inch head space. Add 1/2 tsp. salt to pints and 1 tsp. to quarts if desired. Fill jars to 1-inch from top with boiling water, remove air bubbles, wipe rims and adjust lids, then process.

PICKLED ASPARAGUS (didn't give) 5-2-09

6 1/2 cups water
1/2 cup pickling salt
3 cups white vinegar

For 8 pints. Bring the above ingredients to a boil, pack asparagus in pint jars. Add 2 cloves of garlic, 1-2 hot peppers and some dill. Pour hot liquid over asparagus and put lids on and process until it comes to a boil. Remove and let cool.

FREEZING ASPARAGUS (didn't give) 5-2-09

Trim bad spots from asparagus and blanche for 2-4 minutes depending on size and cool quickly. Place in containers or ziploc bags and freeze.

PICKLED ASPARAGUS (didn't give 4-12-03) 5-2-09

Wash asparagus and break off the tough parts. Pack it in quart jars, lengthwise. Put in 3 cloves of garlic
and 2 small jalapeno peppers, 2 tbsps. dill seed. Boil 1 cup canning salt, 1 quart white vinegar, and 4 quarts of water. Pour boiling brine over asparagus. Seal. Process in boiling water bath for 5 minutes.

PICKLED ASPARAGUS (didn't give 5-21-05) 5-2-09

Snip asparagus at the bottom. Fill jar with raw asparagus. Fill jar with 1/2 dill pickle juice and 1/2 vinegar. Let sit in the back of your refrigerator for 1 month. Can add jalapenos for extra taste.

PICKLED ASPARAGUS 5-2-09

Can use your dill pickle solution to pickle asparagus as well.

MICROWAVE RHUBARB SAUCE 5-9-09 Top of page

Put a few drops of water with a pint of rhubarb in a microwave safe bowl and microwave. A package of sugar free jello and a cup of pineapple can be added so you won't have to add sugar. Or you can add sugar to taste.

MORELS IN CREAM 5-9-09

1/4 pound morels
2 tbsp. butter
2 tbsp. heavy cream
1 tsp. chopped fresh rosemary or sage
Salt
Crusty Bread slices

Slice morels into quarter sized pieces. Melt the 2 tbsp of butter in a frypan over medium heat.Add the morels and saute for several minutes until they release some of their water. Add a bit of sea salt and saute for another 5-7 minutes. The morels should actually caramelize. Turn off the heat and add 2 tbsp of heavy cream. Stir to incorporate the cream. Take your crusty bread slices and toast them for 2 minutes. Take the creamy morel mixture and divide it among the bread slices. Take all of the creamy, buttery morely juice and pour over the bread. Enjoy.

SOFT OATMEAL COOKIES (allrecipes.com 4-25-09) 5-9-09

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat the oven to 375° F (190° C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

LEMON BARS (Noel Alexander's Grandma Fran) (4-04-09) 5-9-09

CRUST:

2 cups flour
1 cup margarine
1/2 cup powdered sugar

Mix together. Put in an 9x13 ungreased glass pan. Bake 20 minutes at 350°.

TOPPING:

4 eggs, beaten until light
2 cups sugar
4 tbsps. flour
1 tsp. baking powder
6 tbsps. lemon juice

Mix together and pour over hot crust. Bake 20-25 minutes at 350°. Remove from oven. After cooled slightly, sprinkle powdered sugar over the top.

6 1/2 cups water
3 cups white vinegar
1/2 cup salt

Bring to a boil. Sterilize jars.

Put in jars:

1 slice of jalapeno pepper (optional)
1 tsp. minced garlic
1 tsp. dill weed or seed

Put asparagus in jars leaving one inch headspace. Pour brine over and seal.

MICROWAVE RHUBARB SAUCE 5-9-09

Cut up rhubarb into 1-inch pieces. Put in a bowl larger than the amount of rhubarb. Cover with waxed paper. Add 1/2 cup water. Cook for 3-4 minutes until tender. Add sugar to taste. Can add jello to make a pretty color or add more flavor.

MICROWAVE RHUBARB SAUCE (didn't give) 5-9-09

3 cups diced fresh or frozen rhubarb, thawed
1 cup water
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1 package (3 ounces) cook-and-serve vanilla pudding mix
Vanilla ice cream, optional

In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high for 6-8 minutes or until rhubarb is tender, stirring occasionally. Stir in pudding mix until blended; cook for 30-90 seconds or until thickened, stirring occasionally. Serve over ice cream if desired. Yield: 6-9 servings.

SOUR CREAM RHUBARB SQUARES (may/jun82pg7) 5-9-09

Topping:

½ cup sugar
½ cup nuts
1 tablespoon butter, melted
1 teaspoon cinnamon

Combine till crumbly. Set aside.

Batter:

1½ cups brown sugar, packed
½ cup butter
1 egg
2 cups flour
1 teaspoon soda
½ teaspoon salt
1 cup dairy sour cream
1½ cups rhubarb, cut in pieces

Beat sugar, butter and eggs till fluffy. Combine flour, soda, salt and add to creamed mixture alternately with sour cream. Beat till batter is creamy and smooth. Stir in rhubarb. Spread in 9 x 13 inch greased pan. Sprinkle with topping. 350° 45 minutes.

RHUBARB CUSTARD BARS (6-1-02) 5-9-09

Crust:

2 cups flour
¼ cup sugar
1 cup cold butter or margarine

In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.

Filling:

2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh or frozen thawed and drained

Combine sugar and flour in a bowl. Wisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.

Topping:

2 3 oz. pkgs. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip

Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.

Broadcasting live from Marion Arts fesitval 5-16-09 Top of page

DUTCH COOKIES 5-16-09

1 cup crisco
1 cup butter
1 cup sugar
1 cup brown sugar (original recipe was 2 cups brown sugar)

Cream together.

Add:

2 eggs
4 1/2 cups flour
2 1/2 tsps. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsps. baking soda
1 cup chopped almonds

Mix well. If too dry, add a couple tsps. of milk. Shape into long rolls. Wrap in waxed paper, chill overnight. Slice and bake at 375° for 8 minutes. Do not overbake.

MALTED MILK BALL COOKIES (didn't give) 5-16-09

1 cup unsalted butter
3/4 cup firmly packed brown sugar
1/4 cup white sugar
1/2 cup malt drink powder
2 large eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 1/4 cups chocolate covered malted milk balls, chopped (Whoppers)

Preheat oven to 350°. In a bowl, mix together the flour, salt and baking soda. In a separate bowl, cream together butter, brown sugar, white sugar and malt powder until light and fluffy. Add eggs and vanilla and mix well. Gradually mix in the flour mixture and mix until just combined. Stir in the chopped candy. Chill in refrigerator 1 hour. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9-10 minutes. The tops won't look completely set.Let stand on the cookie sheet for 2 minutes then remove to wire rack to completely cool.

EASY MUSHROOMS 5-16-09

Saute mushrooms, scallions and garlic in oil and butter. Remove vegetables from pan. Pour wine into the pan. Deglaze with white wine, then simmer. Return vegetables to the pan and cook.

FUNNEL CAKES (sep/oct81pg7, didn't give) 5-16-09

1 egg beaten
2/3 cup milk
1¼ cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
Fat for deep frying (heated to 375°)

Beat milk with egg. Blend dry ingredients gradually adding milk mixture. Beat constantly till batter is smooth. Hold finger over funnel with 3/8 inch to ½ inch hole. Fill funnel with batter. Hold funnel as close to surface as possible. Remove finger and drop batter into hot fat using circular movement outward forming a spiral cake. Pour as many cakes as will float freely in fat. Fry till golden brown turning once. Remove with slotted spoon and drain on paper towel. Sift confectionery sugar over cakes or drizzle with molasses.

BABY FOOD BREAD (didn't give) 5-16-09

1 small jar each, prune, plum and applesauce baby food
6 eggs
2 c. oil
2 tsp. each soda, cinnamon and nutmeg
1 tsp. salt
2 tsp. vanilla
3 c. sugar
4 c. flour
1 1/2 c. nuts

Combine all ingredients except nuts in large bowl, mixing well. Stir in nuts. Fill 4 x 8 inch greased and floured loaf pans 1/2 full. Bake at 350° for 35 to 40 minutes or until loaves test done. Cool in pan for several minutes. Remove to wire rack to cool completely. Yields 4 to 5 loaves.

RADISH SALAD 5-16-09

4 cups washed and sliced radishes
1/2 cup thinly sliced onions
1 cup diced, fresh tomatoes
1 1/4 tsp. salt
1 small clove garlic
1/8 tsp. pepper
1 tsp. finely chopped fresh basil
2 tbsps. lemon juice
2 tbsps. vegetable or olive oil
1-2 sprigs of parsley, chopped

Toss together and serve.

HOT HAM SANDWICHES (Noel Alexander's Grandma Fran) 5-23-09 Top of page

1/4 cup butter or margarine, softened
2 tbsps. very finely chopped onion
2 tbsps. mustard with horseradish
2 tsps. poppyseeds
6 hamburger buns (large, bakery)
6 slices ham
6 slices swiss cheese

Mix first 4 ingredients together. Spread a thin layer on top and bottom of bun. Add ham and cheese. Wrap loosely in foil and vent. Bake at 350° for 20 minutes.

PARADISE CHICKEN SALAD FOR 505-23-09

2 cans (20 oz.) pineapple chunks
20 cups cubed, cooked chicken
8 cups seedless, green or purple grapes
4 cups chopped celery
4 cans (15 oz.) mandarin oranges
4 cans (8 oz.) sliced water chestnuts, drain and half
4 cups mayonnaise or salad dressing
7 tbsps. frozen orange juice concentrate, thawed
1-2 tbsps. salt
1 tsp. pepper
4 cups slivered almonds, toasted

Drain pineapple, reserving 2 tbsps. juice. Combine pineapple with chicken, grapes, celery, oranges, and water chestnuts. Combine mayonnaise or salad dressing, orange juice concentrate, salt and pepper and the reserved pineapple juice. Mix until smooth. Toss with chicken mixture. Can add more juice concentrate or pineapple juice if too dry. Chill several hours or overnight. Add almonds just before serving. Serve on a bed of lettuce.

PUNCH (Pearl Johnson) 5-23-09

12 oz. orange juice concentrate
6 oz. lemonade concentrate
2 cups sugar
3 pkgs. kool-aid

Add a tall can (46 oz) of pineapple juice just before serving. Add a 2 liter bottle of ginger ale or lemon lime soda. 6 quarts water.

PUNCH 5-23-09

1/2 gallon sherbet
3 quarts ginger ale

EASY LEMON CAKE (Kraft food and family) 5-23-09

1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely. Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers. Stack cake layers. Frost with cool whip. Keep refrigerated.

OPEN LINE FUNNEL CAKE 5-23-09

1 cup water
3/4 of a stick of butter or 6 tbsps.
1 tbsp. sugar
1/8 tsp. salt
1 cup flour
1 cup eggs (about 4 large eggs)
2 egg whites
fry in vegetable oil
powdered sugar

Boil water, butter, sugar, and salt. Add flour and work in until it is in corporated into a ball of dough. Transfer to bowl and let cool 3-4 minutes. Mix with mixer on low speed, slowly adding eggs. Make sure the first egg is completely mixed in before adding more. Bag fitted with number 12 tip. Heat 1 1/2 inches of oil in pan. Pipe dough into a pattern into the oil and cook until browned, flipping once. Remove cake from oil and drain. Sprinkle with powdered sugar.

Tips, hints and helps: Freezing bananas. What you freeze won't last forever. The quality of the food won't last forever, but it will last for a good six months. Fresh foods that are left out will lose their nutrients fairly quickly. Even in the refrigerator, they are always losing nutrients. While the freezer won't stop that, it does seriously slow down the process, so when you take foods out of the freezer, they'll be nearly as fresh as when you bought them. 5-23-09

STRAWBERRY BREAD 5-30-09 Top of page

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1 1/2 - 2 cups frozen strawberries with juice, thawed
1 cup chopped nuts

Mix oil, sugar and eggs. Add dry ingredients. If mixture is too thick, use some of the strawberry juice. Add strawberries. Pour into greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick tests done. If you make muffins, start checking after 20 minutes. Frozen strawberries come in 10 oz. pkgs. and recipe giver uses 1 1/2 cartons.

ASPARAGUS TOMATO SALAD 5-30-09

1 pound fresh asparagus, cut into 1 inch pieces
4 medium tomatoes
3 cups sliced fresh mushrooms
1 medium green pepper
1/4 cup vegetable oil
2 tbsps. cider vinegar
1 tsp. dried tarragon
1 tsp. basil
3/4 tsp. salt
pinch of pepper
1/4 tsp. hot pepper sauce

Cook asparagus for a couple minutes until al dente. Drain and rinse, add remaining ingredients. Cover and refrigerate 2 hours or overnight.

MOCK MAYONNAISE 5-30-09

1 egg
1/4 tsp. seasoning salt
1/4 tsp. kelp
1 tbsp. lemon juice
1/4 cup butter
1/4 cup hot water

Blend first 5 ingredients until smooth. While blending on slow speed, add hot water. Stir over boiling water until thick. Makes 1 cup.

EASY MUSHROOMS (5-16-09) 5-30-09

Saute mushrooms, scallions and garlic in oil and butter. Remove vegetables from pan. Pour wine into the pan. Deglaze with white wine, then simmer. Return vegetables to the pan and cook.

PARADISE CHICKEN SALAD FOR 50 (5-23-09) 5-30-09

LEMON LUSH 5-30-09

Preheat oven to 350°.

Crust:

1 cup flour
1 stick melted butter
1/2 cup chopped walnuts

Mix together and press into a 9x13" pan. Bake at 350° for 20 minutes until light brown.

Filling:

1 cup cool whip
1 8 oz. pkg. cream cheese, softened
1 cup powdered sugar

Beat together until smooth. Spread on cooled crust.

Topping:

2 small pkgs. instant lemon pudding mix
3 cups cold milk

Mix pudding with milk. Spread on top of filling. Chill. Cut into squares and serve with a dollop of cool whip.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.