Radio Given Recipes October

Oct 5 Oct 12  Oct 19 Oct 26

NO SHOW 10-5-13 Top of page 

TABOULE 10-12-13 Top of page

4 bunches parsley, leaves taken off, washed, dried and chopped
2 bunches green onions, chopped
4 large tomatoes


1 cup bulgar wheat, finest ground (1), washed
1 bunch mint
3/4 cup lemon juice
3/4 cup olive oil
salt and pepper to taste


1 pound ground beef
1 cup uncooked white rice
1/2 cup tomato sauce
1/2 cup fresh parsley, finely chopped
1 tsp. black pepper
1/2 tsp. salt
1 jar grape leaves
2 tbsps. lemon juice

Soak grape leaves in cold water for 2-3 hours. Mix all other ingredients together with hands to incorporate. Place 2 tbsps. mix on a leaf shiny side out and fold in the sides and roll. Place rolls in dutch oven or large sauce pan. Cover rolls with heavy plate in pan. Fill pan with water and simmer until beef and rice are cooked.

CHILI VERDE 10-19-13 Top of page

1 1/2 pounds boneless pork shoulder roast
1 tbsp. olive oil
15 oz. great northern or navy beans, rinsed and drained, optional
12 oz. fresh tomatillos, husked and chopped
1/2 cup chopped onion
4 oz. diced green chiles, undrained
2 cloves garlic, minced
3/4 tsp. ground cumin
1/2 tsp. salt
14 oz. chicken broth
1 cup chopped fresh spinach leaves, or 1/2 box frozen spinach, thawed
2 tsps. lime juice
sour cream

Trim fat from meat. Cut meat into 3/4 inch pieces. In a large oiled skillet, cook half meat in oil over medium heat until browned. remove from skillet, repeat with remaining meat and drain off the fat. Can smoke pork shoulder on the grill. Transfer to slow cooker or dutch oven stir in remaining ingredients, except spinach, pour broth over mixture. Cover and cook for 6-7 hours on low 3-4 hours on high. If you use dutch oven, cook at 250. Add spinach at the end. Can replace beans with white rice.


20 Potatoes
a small amount of oil
3-5 celery stalks
1 carrot
2 tbsps. onion powder
1 tbsp. garlic powder
salt and pepper to taste
corn starch

After you add water, add a little oil, then slit the potatoes.  Place a lid on the pot.

While the potatoes are cooking, skin and cut up carrots into little strips. Chop celery. In a frying pan, add your carrots and celery and enough water to cover them. Add hald a stick of real butter. Boil the water (add a lid so that the water won't evaporate and the veggies will cook faster).  Add onion powder and garlic powder, salt and pepper to taste. Stir well. When the carrots and celery are tender and the water is still boiling, get a separate cup of  cold water and add about 4 tablespoons of cornstarch.  Mix well (make sure there are no lumps), and pour this into your celery/carrot water.  Stir the water until you have a nice gravy and then turn on low.After the potatoes are soft, pour out the hot water and cover the potatoes in cold water.  Peel the skin off the potatoes.  Take half of your potatoes and cream them well.  Take the other half and chop them into bite-sized pieces.Pour your celery/carrot gravy into a large soup pot, add your creamed potatoes, and add your dices potato bites.  Mix this together into your soup pot and turn on low.Test your soup and add  whatever salt, pepper or spices you may need to have the perfect flavor.

CALICO CUCUMBER SALAD (Joanna Lund Healthy Exchanges Newsletter Oct 94pg4) 10-19-13

2 cups frozen whole kernel corn, thawed
2 3/4 cup thinly sliced cucmbers
1/4 cup finely chopped onion
1/2 cup fat free mayonnaise
2 tbsps. white vinegar
1 tbsp. granular Splenda
1/4 tsp. black pepper
1 tsp. dried parsley flakes

In a large bowl combine corn, cucumber and onion. In a small bowl combine mayonnaise, vinegar, splenda, pepper, and parsley flakes. Add mayonnaise mixture to vegetable mixture. Toss gently to combine. Cover and refrigerate at least 30 minutes. Squeeze lime juice over each serving if desired.

PIZZA BISCUITS (From 10-19-13

1 tablespoon butter, melted
1/2 cup tomato sauce
1/4 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1/3 cup shredded part-skim mozzarella cheese

Pour butter into a 9-in. square baking dish; set aside. In a bowl, combine the tomato sauce, onion, oil, garlic, basil and oregano. Cut each biscuit into four wedges; dip into tomato mixture. Place in prepared pan; pour any remaining tomato mixture over top. Sprinkle with mozzarella cheese. Bake at 400° for 18-22 minutes or until golden brown. Serve warm. Yield: 9 servings.

TATER SOUP (1-12-13) 10-19-13

6 medium potatoes, cubed
8 oz. cream cheese, room temperature

In a large bowl, add 3 soup size cans of chicken broth, 1 can cream of chicken soup not diluted. Mix together and put in microwave until heated but not boiling.

1/2 cup diced onion
1 pound crisp bacon, broken up
salt and pepper to taste

Put into dutch oven and heat until not quite boiling. Reduce heat and simmer until potatoes are done.

NO SHOW 10-26-13 Top of page 

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