Radio Given Recipes May

May 4  May 11  May 18  May 25

ASPARAGUS LASAGNA 5-4-13 Top of page

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta. In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine. Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

HOT CORN DIP (3-23-13) 5-4-13

2 11 oz. cans mexican style corn
2 cups monterey jack cheese, shredded
2/3 cup parmesan cheese, grated
1 cup mayonnaise

Mix together. Spray a casserole dish. Spread mixture into casserole and bake at 350 for 30-40 minutes. Serve with corn chips.


2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Preheat the oven to 425°. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes. Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.


2 tablespoons flour, for the work surface
1 ball Pizza Dough
1 tablespoon semolina flour, for the pizza paddle
2 tablespoons olive oil, for brushing the dough
1/2 cup Tomato Sauce
8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
1/4 cup grated pecorino romano cheese
Salt and freshly ground black pepper
8 Genovese basil leaves (see Note, following)
Extra-virgin olive oil, for drizzling

Preheat the grill on high heat. Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina. Brush the top of the dough with the olive oil. Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500°F. To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper. Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes. Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil. Cut into 6 to 8 wedges and serve.

STATE FAIR FRUITCAKE 5-11-13 Top of page

1 pound dates, chopped
1 pound walnuts
1 pound pecans
1 pound coconut
1 box crushed graham crackers
1 pound dried candied pineapple
1/2 pound each of candied red and green cherries
1 pound marshmallows
2 14 oz. cans sweetened condensed milk

In a large dutch oven or roaster, greased with butter, combine everything but the marshmallows and milk. Stir together well. Melt marshmallows and milk and pour over the ingredients in the dutch oven. Put in foil lined 9x13" pan. Chill and cut into squares. Freezes well.


4 large Bermuda onions, sliced
2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme, picked
1 1/2 cups heavy cream
4 whole eggs
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1(9-inch) parbaked pate brisee tart shell

Saute onions in oil and butter until caramelized and golden brown, then add thyme and a pinch of salt. Remove from pan and allow to cool. In a bowl, add heavy cream, eggs, nutmeg, and onions, season with salt and pepper. Pour mixture into tart shell and bake in a preheated 350° oven for 35 to 40 minutes or until center does not jiggle.

CREAM OF ASPARAGUS SOUP (Jennifer Goodlove 5-2-09) 5-11-13

(Recipe given today varied a litte. 1 tbsp. salt, 1 cup heavy cream and a dash of nutmeg. Can also add a chicken boullion cube.)

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.

REUBEN DIP (4-20-13) 5-11-13

1 cup sauerkraut
8 oz. cream cheese
6 oz. shredded swiss cheese
6 oz. corned beef, diced
2 tbsps. thousand island dressing

Drain and rinse sauerkraut. Mix with cheese and add beef and dressing. Put in crockpot and heat on low until cheese is melted. Serve on crackers or miniature rye bread.

HOT CORN DIP (3-23-13) 5-11-13

2 11 oz. cans mexican style corn
2 cups monterey jack cheese, shredded
2/3 cup parmesan cheese, grated
1 cup mayonnaise

Mix together. Spray a casserole dish. Spread mixture into casserole and bake at 350° for 30-40 minutes. Serve with corn chips.


2 cups flour
1 1/3 cups sugar
2 tsps. baking soda
1/2 cup chopped nuts

Mix ingredients in large bowl, then add:

2 eggs
20 oz. crushed pineapple with juice
1 tsp. vanilla

Mix all together and put in 9x13" pan, ungreased. Bake 35 minutes at 350°. Frost with cream cheese or coconut pecan frosting.

FERMENTED DOUGH PIZZA ( 5-18-13 Top of page

3 cups warm water
6 1/2 cups flour (all white or a mixture of white and wheat)
1 1/2 tbsps. yeast or 2 packets
1 1/2 tbsp. salt

Mix with wooden spoon. Make a wet dough. Cover with towel for 2 hours. Refrigerate for 3-5 days, up to 2 weeks for low carb health benefits. Loosely cover with plastic or lid. Use 1/2 dough for 1 pizza made in a cookie sheet. Lay parchment paper on pan and spray with cooking spray. Sprinkle top with salt and Italian seasoning. Bake at 450 for 10 minutes. Put toppings on pizza and bake additional 10 minutes.


1 1/2 cups white sugar
1/2 cup water
6 eggs, separated
1 cup all-purpose flour
1 teaspoon cream of tartar

Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured. Boil the sugar and water until it reaches the thread stage, 230 - 234°. Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan.Bake at 350° for 1 hour. Cool.


2 cups flour
1 1/3 cups sugar
2 tsps. baking soda
1/2 cup chopped nuts

Mix ingredients in large bowl, then add:

2 eggs
20 oz. crushed pineapple with juice
1 tsp. vanilla

Mix all together and put in 9x13" pan, ungreased. Bake 35 minutes at 350°. Frost with cream cheese or coconut pecan frosting.


1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Preheat the oven to 350°. Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and Let cool. In a small bowl, whisk together the eggs, heavy cream, dill and cheeses. In a separate bowl, add panko, paprika and butter. Mix well to combine. Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly. Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.


2 tbsps. cloves garlic, minced
1 large shallot, chopped
1/4 tsp. cumin
2 sprigs fresh rosemary, chopped
2 cups white wine
1 container baby portobello mushrooms, sliced
4 slices bacon, crispy
3 cups heavy whipping cream

Combine garlic, shallots, cumin, rosemary, and white wine in large skillet. Cook until transluscent, add mushrooms, bacon and whipping cream  and cook until thick. Pour over top of grilled steaks or loins.

CARROT SOUP 5-25-13 Top of page

1 pound carrots
1 medium onion, chopped
salt and pepper

Cook with a little water until carrots and onions are soft. Put in blender and add 1/2 tsp. ginger. Blend until chopped. Add 4 cups water. Puree. Serve warm.


2 cups flour
2 tbsps. sugar
3/4 cup butter, softened
6 eggs, separated
2 cups sugar
1/4 tsp. salt
4 tbsps. flour
1 cup whipping cream
5 cups rhubarb

Mix first 3 ingredients and press into a 9x13" pan. Mix egg yolks, 2 cups sugar, salt, flour and cream. Add rhubarb. Put on crust. Bake at 350 for 40 minutes. Beat egg whites until stiff. Add 6 tbsps. sugar and 2 tsps. vanilla. Spread on crust. Bake until meringue is golden brown. Serve warm.

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.