Radio Given Recipes October

Oct. 27

No show was broadcast on oct. 6, 13, 20

EDIBLE EYEBALLS 10-27-01 Top of page
Recipe courtesy FamilyFun Magazine

2 small packets yellow Jell-O gelatin
1¼ cups boiling water
24 blueberries

Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the  “eyes” out on a serving plate and refrigerate until serving time. Yield: 24 eyeballs Prep Time: 40 minutes


1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.


2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.


2 tbsps. all purpose flour
1/8 tsp. baking powder
1 dash salt
1 tsp. margarine
2¼ tsps. milk
1 tbsp. pizza sauce
1½ tbsps. shredded mozzarella cheese

Stir together flour, baking powder, salt and margarine until dough looks like medium sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 minutes. Remove. Makes 1 pizza. Can go to for more recipes.


2 boxes raspberry jello
2 cups boiling water
1 8 oz. pkg. cream cheese
1 8 oz. carton whipped topping
1 14 oz. can sweetened condensed milk
5-6 cups frozen raspberries
chopped pecans
additional whipped topping (optional)

Whip cream cheese, whipped topping together and sweetened condensed milk. In separate bowl combine boiling water and jello. Fold 2 mixtures together. Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.

FRESH PEACHES IN JANUARY (7-30-99) 10-27-01

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

PREPARING PEACHES FOR FREEZING (From Iowa State University Extension Service 6-1988) 10-27-01

Wash peaches in cold water and sort. Take 3 or 4 peaches and dip into boiling water until the skins loosen. Chill. Peel and slice into containers 1/3 full of syrup. Syrup is made of  3 cups sugar to 1 quart of water with ½ tsp. ascorbic acid. Cover and freeze. To use frozen fruit thaw in original package.


1 large can pumpkin
1 cup evaporated milk
1 tbsp. pumpkin pie spice

Mix and pour into 9x13" cake pan. Sprinkle box of yellow cake mix over top evenly. Melt stick butter and drizzle over top. Sprinkle with chopped or whole pecans. Bake 350° about 20 minutes.

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