Radio Given Recipes

Radio Given Recipes May

RHUBARB CRISP (From todaysparent.com) 5-2-15 Top of page

1/2 cup melted butter or margarine
1/2 cup brown sugar
1 cup rolled oats
1 cup flour
4 cups rhubarb (fresh or frozen), chopped
1 cup cold water
1 cup granulated white sugar
1 tbsp. cornstarch

In a large bowl, mix together the melted butter, brown sugar, rolled oats and flour. Remove about 1/2 cup of this mixture and set it aside. Pat the rest into the bottom of a greased 9 in. pie pan—or any baking pan of a similar size. Cover with the chopped rhubarb. In a medium saucepan, stir together the water, white sugar and cornstarch. Bring to a simmer, and stir until the mixture thickens and begins to bubble. Pour over the rhubarb in the pan. Sprinkle the top with the reserved crumbs. Bake at 350° for 50 minutes to 1 hour.

BREADED MUSHROOMS (From deep-fried.food.com) 5-2-15

8 oz. mixed mushrooms
2-3 eggs, beaten
1 cup flour
1 1/2-2 cups fine breadcrumbs ( add more if necessary)
1 tsp. garlic powder
1 tbsp. black pepper
seasoning salt, optional
vegetable oil

Place enough vegetable oil into a deep frying pan on low-medium heat. Do not use wildly boiling oil. Wash mushrooms and cut off tips of stems. If the mushrooms are really big cut them in half or even quarters. Otherwise, leave whole. Place flour, eggs and breadcrumbs into three large, separate Tupperware containers. Mix pepper, garlic powder and salt in with the breadcrumbs. Place mushrooms in with the flour. Cover and shake until mushrooms are well coated. Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated. Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. (NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.) Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through. Mushrooms are done when gently crisp and the breading no longer appears wet looking. Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain. Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).

RHUBARB PIE WITH BUTTER CRUMB CRUST 5-2-15

1 cup flour
1/2 cup butter, softened
5 tbsps. powdered sugar

Mix until crumbly. Reserve 1/2 cup. Pat into 9" pie plate. Bake 350° for 12-15 minutes and watch closely.

2 eggs, slightly beaten
1/4 cup flour
2 cups chopped rhubarb
1 1/2 cups sugar

Combine and place into crust. Sprinkle with reserved crumbs. Bake at 375° for 35 minutes.

FRIED MOREL MUSHROOMS 5-2-15

Rinse mushrooms and slice in half. Soak in vinegar.

1 egg
some milk
Jiffy corn muffin mix

Put mushrooms into egg and milk mixure, then into the corn muffin mix powder. Saute in olive oil until browned on both sides.

SOUR CREAM RHUBARB SQUARES 5-2-15

1 1/2 cups brown sugar
1 egg
1 tsp. soda
1 cup sour cream
1/2 cup shortening
2 cups flour
1/2 tsp. salt
1 1/2 cups half inch pieces of rhubarb
1 1/2 cups sugar
1 tbsp. butter
1/2 cup nuts
1 tsp. cinnamon

Preheat oven to 350°. Mix topping ingredients and work together and set aside. Cream brown sugar, shortening and egg. Add flour, soda and salt with the sour cream and blend. Stir in chopped rhubarb. Pour into greased and floured 9x13" pan. Sprinkle with topping. Bake 45-50 minutes.

FRIED MUSHROOMS 5-2-15

1 pkg, saltines, crushed
20 mushrooms, soaked and sliced
4 eggs
2 tbsps. butter in fry pan

Melt butter in hot frying pan. Put mushrooms in egg and drip off. Place in crumbs and shake them to coat. Place into hot butter and fry both sides until done. Can be frozen on cookie sheets. Once frozen, slide off of sheets into bags.

MOREL MUSHROOMS (From allrecipes.com) 5-9-15 Top of page

1 pound fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise
1 cup all-purpose flour
1 cup vegetable shortening
salt to taste

Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste.

LEMON BLUEBERRY PANCAKES (From foodnetwork.com) 5-9-15

1 1/2 cups plus 1 tbsp. cake flour
3 tbsps. sugar
1 heaping tbsp. baking powder
1/4 tsp. salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tbsps. butter, melted, plus more softened for serving
1 1/2 tsps. vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with more softened butter and warm syrup.

CINNAMON ROLLS (From food.com) 5-9-15

ROLLS

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 tsp. salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1/2 tbsps. cinnamon
1/3 cup margarine, softened

ICING

8 tbsps. margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick. Preheat oven to 400 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.

CHERRY PINEAPPLE DUMP CAKE 5-9-15

1 16 oz. can crushed pineapple
1 20 oz. can cherry pie filling
1 pkg. yellow cake mix
1/2 - 2/3 cup chopped nuts, optional
1/2 cup butter

Spread pineapple, with juice, in the bottom of a greased 9x13" pan. Spread cherry pie filling over pineapple. Put dry cake mix over the fruit and sprinkle with nuts. Slice butter and lay over top. Do not mix. Bake at 350° for 1 hour.

ORANGE UPSIDE DOWN FRENCH TOAST 5-9-15

1/4 cup butter
1/3 cup sugar
1/4 tsp. cinnamon
1 tsp. grated orange rind
5 eggs, slightly beaten
1 cup orange juice
8 slices firm bread

Put butter in a 15x10" pan and melt in a 400° oven. Mix cinnamon, sugar and orange rind and sprinkle over butter. Mix eggs and juice. Put bread in egg mixture and let soak. Arrange evenly in pan. Spoon remaining mixture over top. Bake at 400° for 25 minutes. Let stand 1 minute, then turn upside down onto hot plate.

RHUBARB DESSERT 5-9-15

1 cup sugar
1 cup sour cream
1 tsp. soda
2 cups flour
pinch salt
dash nutmeg
2 cups rhubarb, chopped

Preheat oven to 350°. Mix sugar and sour cream. Add soda and stir. Stir in flour, salt and rhubarb. Spread in pan. Sprinkle with nutmeg. Bake at 350° for 30 minutes. Serve warm with ice cream.

BASIC AMERICAN GOULASH (From deepsouthdish.com) 5-16-15 Top of page

1 1/2 cups of dry elbow macaroni
1 1/2 pounds of ground chuck
1 medium onion, chopped
2 medium garlic cloves, minced
1 tsp. of Italian seasoning
1 tsp. of seasoning salt
1/2 tsp. of freshly cracked black pepper
2 small bay leaves
1 (8 oz.) tomato sauce
2 (14.5 oz.) cans of diced tomatoes, undrained
Pinch of granulated sugar, optional
1/4 to 1/2 tsp. of Cajun seasoning, optional
Red pepper flakes, optional

Cook the macaroni according to the package directions for al dente. Reserve two cups of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, saute the ground beef uncovered until done; drain off any excess fat. Add the onion and garlic and continue sauteing about 5 minutes. Add the Italian seasoning, seasoned salt, pepper, Cajun seasoning, and bay leaves; blend. Add the tomato sauce, undrained diced tomatoes and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes, stirring occasionally. Add the cooked, drained macaroni, and stir in enough of the reserved pasta water as needed to loosen; continue to simmer until pasta is warmed through, adding additional pasta water as needed. Sprinkle with red pepper flakes if desired, stir, remove from heat, discard bay leaves and serve immediately.

RHUBARB DESSERT (Requested, not given) 5-9-15

1 cup sugar
1 cup sour cream
1 tsp. soda
2 cups flour
pinch salt
dash nutmeg
2 cups rhubarb, chopped

Preheat oven to 350°. Mix sugar and sour cream. Add soda and stir. Stir in flour, salt and rhubarb. Spread in pan. Sprinkle with nutmeg. Bake at 350° for 30 minutes. Serve warm with ice cream.

TEX MEX SLOPPY JOES (From homesicktexan.com) 5-16-15

1 1/2 lbs. ground beef
1 chipotle chile en adobo
1/2 medium yellow onion, diced
1/2 bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
15 oz. can tomato sauce
2 tsps. oregano
2 tsps. ground cumin
1 tsp. smoked paprika
1/4 tsp. ground allspice
Pinch of cayenne
2 tsps. Worcestershire sauce
12 oz. beer
2 tbsps. ketchup
1/2 cup cilantro, divided
1 tbsp. lime juice
Salt and black pepper to taste
4-6 warm buns for serving
Guacamole, for serving
Cilantro, for serving
Onions, for serving
Sliced jalepeños, for serving
Cotija cheese, for serving

In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes. (drain the extra fat once the meet is browned.) Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds. Meanwhile, in a blender mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Pour tomato salsa into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined. Cook on medium-low heat uncovered for 15 minutes and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste. Serve on warm buns with guacamole, cilantro, onion, jalapeño slices and Cotija cheese.

RHUBARB DUMP CAKE (From Claude's Kitchen on facebook.com) 5-16-15

1 lb. rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
3 oz. strawberry jell-o
1 pkg. yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350°. Grease a 9x13" baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

RHUBARB DUMP CAKE (From Claude's Kitchen on facebook.com 5-16-15) 5-23-15 Top of page

1 lb. rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
3 oz. strawberry jell-o
1 pkg. yellow cake mix
1 cup water
1/4 cup butter, melted

BBQ GREEN BEANS 5-23-15

2 cans cut green beans
1 cup brown sugar
1 cup ketchup
1 onion, chopped
6 slices bacon, diced and fried until limp

Mix together and bake at 350° for 30 minutes.

CHEESE AND POTATO CASSEROLE 5-23-15

Grease a 9x13" pan. Pour in a bag of hash browns, thawed. In a bowl, combine 1 can cream of mushroom or celery soup, 8 oz. sour cream, and 1/2 bag shredded cheddar cheese. Add a dash of onion and garlic powder. Pour over hash browns. Bake at 350° for 45 minutes.

RHUBARB PIZZA 5-23-15

1/4 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 tbsps. shortening
1 egg, beaten
2 tbsps. milk

Pat into sides and bottom of 9x13" pan. Top with 3 cups finely chopped rhubarb. Sprinkle with a 3 oz. box strawberry jello.

1 cup sugar
1/2 cup flour
1/3 cup melted margarine

Sprinkle over jello. Bake at 350° for 40-45 minutes.

RHUBARB COFFEE CAKE 5-23-15

1 1/2 cups brown sugar
1/2 cup shortening

Cream together.

Add:

1 egg
1 cup sour cream (or 1 cup milk with 1 tsp. vinegar and 1 tsp. baking powder)
2 cups flour
1 tsp. vanilla

Stir in:

2 cups finely chopped rhubarb.

Pour into a greased 9x13" pan, top with 1/2 cup sugar and 1 tsp. cinnamon. Bake at 350° for 35 minutes.

RHUBARB DREAM BARS 5-23-15

2 cups flour
3/4 cup powdered sugar
1 cup butter

Mix together to make crust. Press into a greased 9x13" pan. Bake at 350° for 15 minutes.

4 eggs
2 cups sugar
1/4 cup flour
1/2 tsp. salt
juice of 1 lemon

Fold 4 cups chopped rhubarb into the above ingredients. Pour over top of baked crust. Bake at 350° for 40-55 minutes until set and edges brown.

RHUBARB CHERRY PIE DESSERT 5-23-15

1 cup sugar
3 tbsps. corn starch
1 cup cold water
21 oz. cherry pie filling
1/2 tsp. almond flavoring
4 cups finely chopped rhubarb
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 cup butter, melted or softened
1/4 cup finely chopped walnuts, optional

Stir sugar, corn starch, and water. Cook until thickened and clear. Stir in cherry pie filling and flavoring. Set aside. Mix flour, oats, brown sugar and cut in butter to make crumbly. Add nuts if desired. Spread 2 cups into the bottom of a greased 9x13" pan. Cover with rhubarb and top with remaining crumbs. Bake at 350° for 40 minutes.

EGGROLL IN A BOWL (From mostlyhomemademom.com) 5-30-15 Top of page

1 lb. ground country sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (low sodium is best)
1 tsp. ginger
sliced green onion

In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

RHUBARB DREAM BARS (5-23-15) 5-30-15

2 cups flour
3/4 cup powdered sugar
1 cup butter

Mix together to make crust. Press into a greased 9x13" pan. Bake at 350° for 15 minutes.

4 eggs
2 cups sugar
1/4 cup flour
1/2 tsp. salt
juice of 1 lemon

Fold 4 cups chopped rhubarb into the above ingredients. Pour over top of baked crust. Bake at 350° for 40-55 minutes until set and edges brown.

CHEESE AND TAMALE PIE (From http://nutritiousandmagicallydelicious.blogspot.com) 5-30-15

1 lb. ground beef or turkey
1 large onion, chopped
1 large green pepper, chopped
1/2 cup salsa
1 (15.5 oz) can pinto beans, drained
1 (14.5 oz) can diced chili-style or regular tomatoes, drained
1/2 tsp salt
1/2 cup chopped fresh cilantro
2 cups (8 oz) shredded sharp Cheddar cheese (reduced-fat), divided
1 1/3 cups self-rising yellow cornmeal mix
1 cup milk
1 large egg, lightly beaten

Preheat oven to 400°. Cook first 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain and pat dry with paper towels. Return meat mixture to pan; stir in salsa, beans, tomatoes, and salt. Simmer 5 mins. Stir in cilantro. Spoon mixture into greased 11x7 inch baking dish. Sprinkle with 1 cup cheese. Whisk together cornmeal, milk and egg in medium bowl. Stir in remaining 1 cup cheese. Spread batter over beef mixture. Bake at 400° for 20 mins or until cornbread is lightly browned.

GRILLED CABBAGE (3-29-14) 5-30-15

1 head cabbage, wedged
butter
salt and pepper

Butter, salt and pepper both sides of each wedge of cabbage. Grill on top rack on grill until soft to the touch.

RHUBARB CHERRY PIE DESSERT (5-23-15) 5-30-15

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