Radio Given Recipes October

Oct. 7  Oct. 14  Oct. 21  Oct. 28

NO SHOWS 10-7-06, 10-14-06, 10-28-02

ROASTED PUMPKIN SEEDS 10-21-06 Top of page

4 1/4 raw pumpkin seeds
1 tbsp. cooking oil
1 tsp. salt
16 clear plastic bags or 6" square pieces of colored plastic wrap and ribbons

Seeds from 4 pumpkins. In medium mixing bowl combine the pumpkin seeds, cooking oil and salt. Spread onto a waxed paper lined 15" x 10" x 1" baking pan. Let it stand 24 to 48 hours until they are dry. Stirring occasionally. Remove the waxed paper from the baking pan. Toast seeds in 325° 30-40 minutes stirring only once or twice. Let cool slightly. Blot seeds with paper towel to remove excess oil. Package 1/4 cup seeds in each bag or place seeds in center of cellophane wrap and tie with ribbon. Makes 16 1/4 cup servings. From

RAMEN NOODLE STIR FRY  (9-30-06) 10-21-06

1 pound ground beef
1 pound frozen stir fry vegetables
1 1/2 cups water
2 tbsps. soy sauce
2 pkgs. beef ramen noodles

Brown ground beef and drain. Add vegetables, water, soy sauce and one of the flavoring packets. Mix together and bring to boil. Break noodles up and stir in. When noodles are soft it's ready to eat.

GREEN TOMATO PIE (Randy Lee's Grandma) (9-14-99) 10-21-06

5 cups tomatoes, sliced
2 tbsps. lemon juice
1 tsp. grated lemon rind
1 cup sugar
pinch of salt
½ cup flour
1 tsp. nutmeg or cinnamon
½ cup oatmeal or cereal crumbs
1 tbsp. butter
1 egg, beaten with 1 tbsp. water

Line a 9" pie pan, chill. Sprinkle tomatoes with lemon juice and toss with  sugar, cinnamon or nutmeg, flour and salt. Sprinkle crumbs into crust. Fill with tomatoes. Dot with butter. Put on top crust and brush on egg glaze. Bake 425° 10 minutes then reduce heat to 350°. Bake another 45 minutes.



1 cup butter
2/3 powdered sugar
1/2 tsp. almond extract
1 1/2 cup biscuit baking mix


1/2 container prepared frosting or can use homemade
2/3 granulated sugar, divided
red and yellow food coloring
candy corn for garnish

In a large mixing bowl beat butter, powdered sugar and almond extract. Add baking mix and beat to combine. Press the dough into a sprayed 14" pizza pan. Prick with a fork every couple inches. Bake 325° 30 to 35 minutes or until golden brown. Cool on wire rack for 10 minutes. Cut into 12 wedges. Cool completely leaving it on the wire rack. Spread a thin layer of frosting over pizza crust. Mark at a 2" diameter with a bowl. Remove bowl and do a 9" bowl. Place 1/3 cup sugar into 2 bowls and add food coloring. Leave the center circle plain white. Put the orange sugar into the 9" ring and the yellow in the outer ring. Decorate around the tray with candy corn.  Can use cookie dough for the crust.


1 medium green tomato per person

Slice tomatoes 1/4" thick. Season with salt and pepper. Coat with cornmeal. Fry until lightly brown on each side. Fry in oil or bacon drippings.


2 eggs, whipped
sliced green tomatoes, thick or thin

Dip tomato slices in egg. Roll in flour. Fry in margarine. Fry until golden brown and season with salt and pepper. Can eat hot or cold.


Steam 'til tender. Season with butter, salt and pepper. Or can add a cheese sauce.


2 cups (8 ounces) shredded sharp cheddar cheese
1 cup (8 ounces) ricotta cheese (may use non-fat)
1 egg, slightly beaten (may use 1/4 cup egg substitute)
1/4 cup granulated sugar
1 teaspoon almond extract
2 (21  ounce) cans apple pie filling
8  lasagna noodles, cooked and drained,  In place of the lasagna noodles you can use frozen waffles.
6  tablespoons all purpose flour
6  tablespoons packed brown sugar
1/4  cup quick cooking oats
1/2  teaspoon ground cinnamon
1  pinch ground nutmeg
3  tablespoons butter
1  cup sour cream
1/3  cup packed brown sugar

Preheat oven to 350°

Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly, DO NOT OVERWORK. Sprinkle over top. Bake in preheated oven for 45 minutes. Cool for 15 minutes. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

GREEN TOMATO MINCEMEAT  (didn't give sep/oct76pg7) 10-21-06

Chop 1 peck green tomatoes, drain off juice and scald twice by covering with boiling water and allowing to cool each time. Put tomatoes in a kettle and boil 15 minutes. Drain and add 5 pounds sugar; 2 tablespoons salt: 2 pounds raisins; and ½ peck diced apples. Boil mixture until about the right consistency for pie, stirring occasionally. Then add:

1 cup vinegar
Juice of 2 lemons
2 tablespoons each candied lemon and orange
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons all spice
1 teaspoon nutmeg

Mix thoroughly and let mixture cool for about 10 minutes; then seal in jars (5½ quarts). This makes a mincemeat that is hard to distinguish from the regular mincemeat. It keeps a long time without getting strong or spoiling.

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