Radio Given Recipes October

Oct. 6  Oct. 13  Oct. 20  Oct. 27


2 cups coarsely chopped sweet potatoes
1 1/2 cups coarsely chopped turnips
1 1/2 cups coarsely chopped parsnips
1 1/2 cups coarsely chopped carrots
1 cup coarsely chopped red beets
1/4 cup maple syrup
2 tbsps. olive oil
1/2 tsp. salt
3 shallots halved and chopped
cooking spray

Preheat oven to 450°. Combine all ingredients except cooking spray in large bowl. Toss to coat. Spread mixture on sprayed jelly roll pan. Bake 35 minutes until vegetables are tender and begin to brown. Stir every 15 minutes.

Soy sauce and brown sugar marinade


1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
1/4 tsp. soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season fillets. In a small bowl, combing sauce, sugar, water and oil until sugar dissolves. Put salmon in bag with mixture. Refrigerate 2 hours, turning bag over periodically. Lightly oil the grill grate. Place salmon on grill, dispose of the marinade. Cook salmon 6-8 minutes per side until flaky.

PEACH CAKE (9-1-12) 10-6-12

1 pkg. lemon, orange or yellow cake mix
3 eggs
1 can peach pie filling

Mix together with spoon. Put in greased and floured 9x13" pan.


1/2 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans

Sprinkle over top. Bake per cake mix directions. Serve with cool whip.

POTATO SOUP (4-28-12) 10-6-12

1 pound ground beef, browned and drained
1/2 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
10 cups water
1 pkg. au gratin potatoes
1 pkg. scalloped potatoes

Mix together and bring to boil. Simmer until everything is tender, about an hour.

GOULASH 10-6-12

2 pounds ground beef
1 pound italian sausage
1 large green pepper, chopped
1 medium onion, chopped
4 15 oz. cans tomato sauce
2 15 oz. cans diced tomatoes
16 oz. box large elbow macaroni

When browning meats together, add Lawrey's garlic salt and chili powder, onion and green pepper. Cook until liquid is gone or drain. Add tomatoes, sauce and cooked macaroni. Serve.


Cut buttercup squash in half, remove seeds and cook in microwave and peel. Cut and return to microwave until soft. Sauté with olive oil, 1 onion, 1 green pepper, 1 tbsp. salt and garlic. Add squash, mash with potato masher. Add box of chicken broth. Can add rice.

CHALUPA 10-6-12

1 pound dry pinto beans, wash, sort and soak overnight in water
trim boneless pork butt, cut into 2 inch chunks, dry on paper towels and brown
1 large onion, chopped
3 cloves garlic, chopped
2 tbsps. chili powder
2 tbsps. ground cumin
1 tsp. dried oregano
2 4 oz. cans diced green chilies
6 cups water, heated

Drain beans, add to meat and bring to boil. Reduce heat and cook for 2 1/2 to 3 hours. Add salt to taste. For thicker soup, cook uncovered the last 30 minutes. Place crushed tortilla chips in soup plate and cover with stew. Shredded lettuce, thinly sliced green onions, shredded jack or cheddar cheese, chopped tomatoes, avocado and sour cream can be used for toppings.

Tips, hints and helps: If your chili is too hot, add a 2 pound bag of frozen hash browns or some cocoa. 10-6-12

NO SHOW 10-13-12 Top of page

GREEN TOMATO RELISH 10-20-12 Top of page

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed 3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.


4 cups chopped green tomatoes, unpeeled
1 tbsp. salt
1/2 cup butter or margarine
2 cups sugar
2 eggs
2 cups flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/4 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Put tomatoes in bowl and add salt. Let stand 10 minutes. Place tomatoes in a colander and rinse with cold water. Drain. Cream butter and sugar and add eggs, beat until creamy. Sift flour, cinnamon, nutmeg, soda and salt. Add raisins and nuts. Dough will be stiff. Add tomatoes and mix well. Pour into greased 9x13" pan. Bake 350° for 40-45 minutes until toothpick tests done. Can serve with whipped cream, cream cheese frosting or powdered sugar.


2 pounds green tomatoes, unpeeled, coarsely chopped
1 pound apples, peeled and chopped
1 cup dark raisins
1 tbsp. lemon peel, grated
1 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup cold water
2 tsps. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Combine all in a non aluminum kettle and bring to a boil. Stirring constantly. Reduce heat. Stir until mixture is thickened. About 45 minutes. Makes enough for 2 pies. Can be frozen.


1 1/2 cups water
1 1/2 cups chopped, pitted dates
1 tsp. vanilla
1 1/2 cups flour
1 1/2 cups packed brown sugar
1 cup rolled oats
1 1/2 tsps. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter

Preheat oven to 350°. Boil the water and add dates, cooking until soft and thick. Cool and stir in vanilla. Combine flour, sugar, oats , cinnamon, soda and salt. Blend and add butter stirring until moist clumps form. Pour mixture into a  8x8" metal pan and spread dates on top. Sprinkle with remaining oats and bake 40 minutes until center is set.


Dissolve the sweetener (the quantity varies as per your taste) in water and pour it over the rinsed cranberries kept in a pan. Place the pan for a few minutes on medium heat so that the skin of the cranberries split. Allow them to cool down for the next 15 minutes.

Preheat the oven at 200°. Cover up the baking sheet with 2-3 layers of paper towels and a parchment paper. Spread the popped cranberries on the parchment paper properly. Place the baking sheet inside the oven and bring down the temperature to 150°. Usually, about 8 hours of heating is required for drying the cranberries but it may take longer in humid conditions.


5-6 slices bacon
1 pkg. spiral pasta
2 pounds ground beef
1 large onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 15 oz. cans pizza sauce
1/2 tsp. garlic salt
1/2 tsp. italian seasoning
2 eggs
2 cups milk
1/2 tsp. parmesan cheese
4 cups shredded mozarella cheese
1 pkg. sliced pepperoni (3 1/2 oz)

Brown bacon until crisp and save grease. Brown ground beef with grease from the bacon and onions. Drain. Stir in pizza sauce and seasonings. Remove from heat and set aside. Mix the eggs, milk, parmesan cheese and flour in a small bowl. Stir well. In a 3 quart baking dish, put the pasta in the bottom, top with parmesan mixture. Top with beef and mozarella cheese. Place sliced pepperoni on top. Cover and bake at 350° for 20 minutes. Uncover and bake for 25 minutes.

PEACH CAKE (9-1-12) 10-20-12

1 pkg lemon, orange or yellow cake mix
3 eggs
1 can peach pie filling

Mix together with spoon. Put in greased and floured 9x13" pan.


1/2 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans

Sprinkle over top. Bake per cake mix directions. Serve with cool whip.

NO SHOW 10-27-12 Top of page

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