Radio Given Recipes May

May 7  May 14  May 21  May 28

KENTUCKY HOT BROWN 5-7-11 Top of page

1/2 cup butter
1/2 cup flour
3 cups milk
6 tbsps. grated parmesan cheese
1 beaten egg
2 tbsps. heavy cream
salt and pepper to taste
2 lbs. sliced roasted turkey
1 tomato, thinly sliced
8 slices toasted bread
1/4 cup grated parmesan cheese
8 slices crisp bacon

Melt butter in saucepan over medium heat. Gradually whisk in flour and continue to cook until it begins to brown slightly. Gradually whisk in milk to avoid lumps. Bring to boil, stirring constantly. Add 6 tbsps. cheese. Stir in beaten egg to thicken. Do not allow the sauce to boil once the egg has been added. Remove from heat and stir in cream. Preheat broiler. For each hot brown, place two slices of toast in the bottom of a 9x13" baking dish. Cover toast with turkey and tomato. Spoon sauce over the top of each sandwich, and sprinkle the remaining parmesan cheese on top. Cook in broiler until top is speckly brown, 5 minutes. Criss cross each sandwich with two strips of bacon each and serve.


In a 9x9" pan.

1/2 cup butter
2/3 cup packed brown sugar
9 slices pineapple
9 maraschino cherries
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
1 1/2 tsps. baking powder
1/2 tsp. salt
3/4 cup milk
1 egg

Preheat oven to 350. In casserole dish, melt butter in oven. Sprinkle brown sugar evenly over the butter. Arrange pineapple in the bottom of the pan. Place a cherry in the center of the pineapple. Beat all ingredients together on low for 30 seconds, scrape the sides of the bowl, then beat for 3 minutes. Pour batter over fruit. Bake for 50 minutes until done. Flip cake immediately onto a plate.


1 tsp. dijon mustard
1 shallot, chopped
1/2 tsp. salt
1 tsp. sugar
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar
3/4 cup olive oil

Place salt, sugar, mustard, shallots and basil in blender or food processor. Pulse to combine. Scrape sides and add vinegar and pulse again. Put blender on low. Remove cap out of the top of the blender and slowly add olive oil while blender is running. Turn off and scrape the sides. Cover and puree for 1-2 minutes. Store it covered in refrigerator for up to 1 week. Rinse canned garbanzo or white kidney beans. Put beans in bowl and toss in fresh tomatoes and drizzle the vinaigrette on top.

RHUBARB CRUNCH (jun71pg2) 5-7-11

1 cup flour
3/4 cup rolled oats
1 cup light brown sugar, firmly packed
1 tsp. ground cinnamon
1/2 cup melted butter
4 cups chopped rhubarb
1 cup sugar

Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8.

AMANA RHUBARB COBBLER (4-23-05) 5-7-11

4-6 cups chopped rhubarb
3/4 cup sugar
1 3 oz. pkg. strawberry jello
1 dry yellow or white cake mix
1 cup hot water
1 stick melted margarine

In a 9x13" pan, layer rhubarb, sugar, jello, cake mix and pour warm water over top. Pour on melted margarine. Bake at 350° for 35-45 minutes.


8 cups cut rhubarb + 2 tbsps. water, if cooking in the microwave
4 1/2 tbsps. corn starch
2 cups sugar
1 envelope knox gelatin
2 3 oz. pkgs. strawberry jello
4 large egg yolks
2 tbsps. cold water
1 24 oz. pkg. frozen strawberries
2 cups sour cream
1 large graham cracker crust

Steam rhubarb and water until soft. Beat cornstarch, sugar, gelatin, 2 tbsps. cold water, 4 large egg yolks. Add to rhubarb and cook. Remove from heat. Add strawberries. When completely cooled, stir in 2 cups sour cream. Pour into crust. Chill until partially set. Top pies with whipped topping.

RHUBARB COOKIES 5-14-11 Top of page

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, dice small
3/4 cup coconut
1 tsp. vanilla

In mixing bowl, cream shortening and brown sugar. Beat in eggs. Add vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° for 12-15 minutes.


4 oz. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Mix with milk until it is to your desired consistency.


Add diced jalapeno peppers to egg mixture before putting into the halved egg white.


1 cup flour
3/4 cup oatmeal
1 cup brown sugar, packed
1/2 cup margarine or butter
1 tsp. cinnamon
4 cups rhubarb

Mix together and use half of it in the bottom of a greased 8x8 casserole dish. Put rhubarb on top of crumbs.

In saucepan, combine:

1 cup sugar
1 cup water
1 small package red jello
2 tbsps. corn starch
1 tsp. vanilla

Cook over low heat until thick and clear. Pour over rhubarb. Top with other half of the crumb mixture. Bake 1 hour at 350°.


1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
4 cups chopped fresh rhubarb


1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt
1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts

In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350°. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.


2 cups sliced rhubarb (1/2 pound)
1/2 cup sugar
1 tsp. grated orange rind
1/4 cup fresh orange juice
1 cinnamon stick
1 cup cubed, peeled Gala apples
1 cup cubed, peeled bartlett pears

Combine first 5 ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 3 minutes. Add apple and cook for 2 minutes. Add pear and cook for 1 minute until fruit is tender. Stir gently. Remove from heat and cool. Discard cinnamon stick. Serve chilled or warm.


2 pounds asparagus, cut in half crosswise
2 tbsps. concentrated chicken broth
6 tbsps. butter
2 cups water
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, shredded
3 tsps. parsley
1 tbsp. fresh chives, chopped
dash allspice
1 quart half n half
4 oz. cream cheese

In a saucepan, combine all ingredients except half n half and cream cheese. Cook ingredients until onions are soft. Pour ingredients into food processor and blend. Add cream cheese to blended mixture. Once blended, return to soup pot, cook at medium heat and add half n half.

GLUTEN FREE BREAD (didn't give) 5-14-11


3 cups finely diced rhubarb
3 cups sugar
put a little water into bottom of pan
1 cup crushed pineapple with juice

Bring to boil and cook. Remove from heat and stir in one package of strawberry jello. Let cool. Put in jars. Refrigerate.

RHUBARB COBBLER (5-6-06) 5-14-11

2 cups cut up rhubarb in bottom of 9 inch pie pan


3/4 cup sugar
3 tbsps. margarine


1/2 cup milk
1 cup flour
1 tsp. baking powder
1/4 tsp. salt

Spread over rhubarb.


1 cup sugar
1 tbsp. corn starch
1/2 tsp. cinnamon

Sprinkle over mixture in pan. Pour 1 cup boiling water over the top. Bake at 350° for 40 minutes. Serve with ice cream or whipped topping.


1 pound macaroni, cooked and drained
2 cups hellman's mayonnaise
1 cup sugar
1 cup vinegar
1 can sweetened condensed milk
1 green pepper, chopped fine
4 carrots, grated
salt and pepper to taste

Mix together and serve.

RHUBARB COOKIES (5-14-11) 5-21-11 Top of page

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, dice small
3/4 cup coconut
1 tsp. vanilla

In mixing bowl, cream shortening and brown sugar. Beat in eggs and vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° 12-15 minutes.

CREAM CHEESE FROSTING (5-14-11)  5-21-11

4 oz. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Mix with milk until it is to your desired consistency.


2 cups frozen peas
2 cups frozen edamame


1/2 cup reduced fat mayonnaise
1 tbsp. sugar
1 tsp. white vinegar
salt and pepper to taste

Add 1/2 cup 2% shredded cheddar cheese

In bowl, mix peas, edamame and cheese. In another bowl, mix mayonnaise sugar and vinegar. Add mixture to the peas and edamame mixture. Cover and chill until ready to serve.


1/4 cup canola oil
1/4 cup flour
2 cups skim milk
1 cup grated cheese
6 eggs, divided
1 tsp. salt
1/4 tsp. paprika

Preheat oven to 325°. Separate eggs. Put whites into a bowl and store in refrigerator. Heat oil, add flour, let froth and add milk gradually until it thickens. Add grated cheese, stir until melted.  Beat egg yolks, salt and paprika. Add a little warm cheese sauce into the mixed eggs, stir, then add a little more, then add yolks into the cheese mixture and mix well. Cook mixture for 1 minute over medium heat, stirring constantly. Cool mixture by putting the pan in a sink with cold water around the bottom of pan or refrigerator. Beat egg whites until stiff. Fold cheese sauce into the egg whites. Pour into an ungreased souffle dish. Bake at 325° for 10 minutes. Increase heat to 350° for 40 minutes. Serve immediately upon removing from oven.


1 pound lean ground beef, turkey or chicken
1/2 pkg. turkey pepperoni
2 8 oz. cans pizza sauce
1 tbsp. dried leaf oregano
1 tsp. garlic powder
2 cups whole grain egg noodles, cooked
2/3 cup skim milk
2 cups mozarella cheese

In large skillet, brown ground beef and drain. Add pizza sauce, oregano and garlic powder and bring to simmer. Add cooked noodles and milk, mix together and top with cheese. Put into 8x8 baking dish. Bake at 350° 25 to 30 minutes. Can be made in the microwave.


8 cups diced rhubarb
5 cups water
1 1/3 cups sugar
2 cups orange juice
3/4 cup lemon juice
1 quart ginger ale or 7-Up, chilled
1 quart fresh or frozen strawberries, optional

In kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain. Measure 4 cups juice and return to kettle with the sugar. Heat to dissolve sugar. Chill. Add the orange and lemon juices. Just before serving, add ginger ale and strawberries, if desired. Pour over ice.

NUT CRUST (jul/aug2001pg6, didn't give) 5-21-11

¾ cup butter or margarine. softened
1½ cups flour
2 tbsps. sugar
1½ cups finely chopped pecans or cashews

Mix butter, flour. sugar and nuts until crumb like. Press into a well greased 10 inch tart pan. Bake at 375° degrees for 25 to 30 minutes, or until lightly brown. Cool well.

NUT CRUST 5-21-11

2/3 cup flour
3 tbsps. sugar
2/3 cup ground almonds
1 teaspoon cinnamon
4 Tablespoons cubed butter or margarine

Using a food processor, blend ingredients until the consistency of fine crumbs. Press into pie pan. Bake 15 minutes at 350°.


5 cups rhubarb
2 quarts water

Cook like making a sauce and strain. Add 3 cups sugar to juice, and the juice of 2 lemons. Add food coloring if desired. Serve chilled.

TACO CRESCENT BAKE 5-28-11 Top of page

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 9x13" baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Yield: 8 servings.

LEMON BARS (9-18-10) 5-28-11

1 angel food cake mix
1 can lemon pie filling

Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.


Preheat oven to 350°.

3/4 cup butter
1 cup sugar
1 egg
2 cups flour
1/4 tsp. baking powder
1 2/3 cup flaked coconut
1 cup chopped walnuts
1/2 tsp. vanilla extract
12 oz. jar apricot preserves

Cream butter and sugar. Add egg. Mix well. Combine flour and baking powder. Gradually add flour mix to butter mixture. Add coconut, walnuts and vanilla. Mix thoroughly. Press 2/3 of dough into a greased 9x13" baking dish. Spread preserves on top of dough.  Top with remaining dough, crumbled on top. Bake for 40 minutes until golden brown. Cool in pan on wire rack. Serves 36.


2 1/2 tbsps. olive oil
1/4 cup melted butter
2 lemons, juiced
3 tbsps. dijon mustard
1/2 cup minced basil leaves
3 cloves minced garlic
salt and pepper to taste
2 lbs. fresh peeled, deveined shrimp

In a shallow dish or bowl, mix together butter and olive oil. Stir in lemon juice, mustard, basil and garlic. Season with salt and pepper. Add shrimp and toss to coat. Cover and refrigerate for 1 hour. Preheat grill to high heat. Remove shrimp from marinade and thread onto skewers. Lightly oil the grill grate or foil. Arrange skewers on grill or foil and grill 2-4 minutes per side. When shrimp turn orange they are done.


1 cup quick, raw oatmeal
1 cup brown sugar
1 cup flour
1/2 cup soft margarine

Cut margarine into the other ingredients and pat into a greased 9x13" pan. Bake at 350° for 7 minutes.

Dissolve 2 tbsps. corn starch and 1 cup water. Add 1 cup sugar and cook until thick. remove from heat and add 2 drops red food coloring and 1 tsp. almond flavoring. Add 1 can cherry pie filling and stir together. Add 4-5 cups cut up rhubarb and put into baked crust. Pour over cherry mixture. top with remaining crust mixture. Bake at 350° for 45 minutes. Serve warm with ice cream.

ROLO COOKIES (also called Rolo Candy Chocolate Cookies nov/dec90pg2 12-29-01) 5-28-11

2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating

Combine flour, cocoa, and soda mix well.  Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°.  Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely.  Drizzle with melted vanilla candy coating if desired.

LEMON BARS 5-28-11

1 box lemon cake mix
1 can lemon pie filling
2 eggs

Combine and pour into a greased and floured bar pan. Bake at 350° for 20 minutes.


1/2 cup dried apricots
1 egg
1 cup sugar
2 tbsps. melted butter
2 cups flour
3 tsps. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 cup orange juice
1/4 cup water
1/2 cup chopped brazil nuts

Preheat oven to 350°. Boil water in microwave and pour over dried apricots. Chop fine. Add flour, baking soda, baking powder and salt. Add alternately with orange juice, apricots and nuts. Pour into well greased loaf pan. Bake at 350° for 1 hour.


1 box devil's food cake
1 cup creamy peanut butter
1 tbsp. vegetable oil
1 16 oz. can of chocolate frosting

Prepare cake per package directions in greased 9x13" pan. Combine peanut butter and oil until smooth and spread over warm cake. Cool completely. Put frosting in microwave safe bowl and warm until pourable (25 seconds). Pour over peanut butter layer.

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