Radio Given Recipes November

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HOMEMADE NOODLES (from Reminisce Magazine January/February 1992) 11-3-12 Top of Page

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil

Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. Yield: 10 servings.


6 eggs
1 tsp. salt
6 tbsps. water

Add enough flour to make a stiff dough. Knead well, then roll into thin sheets on a floured surface and cut in long strips. Cook in boiling water until noodles float.


2 egg yolks
1 tsp. shortening
2 tbsp. cream
1/4 tsp. salt
1/4 tsp. baking powder

Add enough flour to make a stiff enough dough to roll. Cut and dry.


6 tbsps. chopped onion
4 tbsps. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 8 oz. pkgs. cream cheese

In a large saucepan sauté onion in margarine until tender. Add squash, water, bouillon, and spices and bring to a boil, let cook for 20 minutes until squash is tender. Puree squash and cream cheese in blender or food processor. Return to the pan and heat, but do not boil.


1/2 cup white syrup
1/2 cup water
2 1/2 cups sugar

Boil until the mixture reaches 234° to 236° or until it spins a long thread. Pour half of the mixture slowly over 2 stiffly beaten egg whites. No plastic utensils. Continue beating while the rest of the syrup boils to 280°. Beat in remaining syrup until the electric mixer can no longer mix it, then beat by hand and test a spoonful on a cookie sheet to see if it holds its shape. Add nuts if desired.

APPLE CAKE  11-3-12

1 yellow cake mix
1/3 cup oil
1/4 cup water
3 eggs, beaten
21 oz. can apple pie filling

Beat eggs and add oil and water. Mix. Stir in pie filling. pour into greased and floured 9x13" pan. Bake at 350° for 35 minutes. Can frost with cream cheese frosting.


1 cup butter or margarine
2 cups chopped onion
1/4 cup parsley
12 oz. sliced mushrooms
12 cups dried bread crumbs
1 tsp. poultry seasoning
1 1/2 tsps. sage
1 tsp. thyme
1/2 tsp. marjoram
1 1/2 tsps. salt
1/2 tsp. pepper
4 1/2 cups chicken broth
2 eggs, beaten


1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green peppers
2 8 oz. cans tomato sauce
1 tbsp. WOR sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
1 tsp. italian seasoning

Preheat oven to 350°. Add rice and water to saucepan. Bring to boil. Reduce heat and cover. Cook about 20 minutes until rice is fluffy. In a skillet over medium heat, cook beef until evenly browned. Remove and discard tops, seeds and membranes of peppers. Arrange on baking dish with hollow side facing up.  In a bowl, mix beef, rice and 1 can tomato sauce, WOR sauce and spices. Spoon an equal amount into each of the peppers. Mix remaining tomato sauce and italian seasoning and pour over top. Bake for 1 hour, basting with sauce every 15 minutes.

NO SHOW 11-10-12 Top of Page

NO SHOW 11-17-12 Top of Page

Tips, hints and helps: If you have bubbles in your pumpkin pie that pop during baking, try not mixing it as much or as vigorously. Also, 11-24-12 Top of Page


1 can red salmon, undrained
1/2 cup uncooked rice
1 egg
1/2 cup grated carrots
1 small onion, grated
1 can cream of mushroom soup
1 1/2 soup cans water

Combine salmon rice carrots egg and onion. Form into 12 balls. Place in buttered casserole dish. Heat soup and water to lukewarm. Pour over balls. Cover and bake at 350° for 75 minutes.


16 oz. bittersweet chocolate, coarsely chopped
4 oz. white chocolate
4 6 inch candy canes, chopped

Line jelly roll pan with non stick foil or parchment paper. Leave 2" overhang on 2 sides. In microwave safe bowl, melt bittersweet chocolate on high stirring every 20 seconds until smooth. Spread into pan. Melt white chocolate on high stirring every 20 seconds until smooth. Drop small spoonfuls on top of the bittersweet then swirl into the bittersweet chocolate. Let set 5 minutes. Sprinkle with chopped candy canes. Refrigerate until set, then break into pieces.

SALMON PATTIES (march71pg3) 11-24-12

Cook ½ cup converted rice (not minute) until tender and dry. Season and cool. Add 1 egg, 1 small diced onion, and one pound can of salmon. Crush 16 2 inch square
saltine crackers fine and mix together. Make into patties and fry over medium heat in skillet with margarine.

PECAN PIE BARS (from 11-24-12

3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 Tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Preheat oven to 350°. Lightly grease a 10x15 inch jelly roll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 Tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.


1 1/4 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts or pecans
1 egg
1/2 cup sugar
1/2 cup flour
1/3 cup butter, melted

Place cranberries in greased 9 inch pie plate. Sprinkle cranberries with brown sugar and nuts. In a small mixing bowl, beat eggs, gradually adding sugar. Beat in flour and butter. Mix well. Pour over top of berries. Bake at 325° for 40-45 minutes or until golden brown.

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