Radio Given Recipes September

Sep. 2  Sep. 9 Sep. 16  Sep. 23  Sep. 30

NO SHOWS 9-2-06, 9-16-06, 9-23-06

MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 9-9-06 Top of page

½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled & thinly sliced
1-2 onions, thinly sliced

Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.


4 cups fresh peaches, peeled, pitted and chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup distilled white vinegar
1 tsp. grated lime zest
1/4 cup sugar
1 pkg. light fruit pectin crystals
3 1/2 cups white sugar

Sterilize your canning jars. In a large saucepan, combine first 9 ingredients. Then combine pectin and 1/4 cup of the sugar. Add pectin mixture to first mixture. Bring to a boil and stir in the other 3 1/2 cups of sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir another 5 minutes. Pour mixture into prepared jars leaving 1 inch headspace. Seal and process in a boiling water bath for 15 minutes.


4 pounds jalapenos or hot banana peppers
2 pounds sweet onions
3 cups vinegar
2 cups sugar
2 tbsps. mustard seed
2 tbsps. celery seed

Wash peppers, with gloves half and seed the peppers. Slice onions thin. Pack peppers and onions into hot sterilized jars.  Place remaining ingredients in saucepan and bring to a boil. Fill jars with hot liquid. Seal with sterile lids. Process in boiling water bath for 10 minutes.


25 pounds lean venison or trimmings
25 pounds fat pork
2 cups salt
15 tbsps. black pepper
5 tbsps. ginger
8 tbsps. rubbed sage
5 tbsps. crushed red pepper (optional)
5 tbsps. ground red pepper (optional)

Cut lean venison and pork into small pieces. Add spices and mix. Grind twice through an 1/8th or 3/16th inch plate. Sausage may be stuffed, pattied, smoked or used in bulk form.

Tips, hints and helps - How to get the pickle smell out of plastic? Potato peelings, baking soda water, vanilla, dampen newspaper and put in the container and freeze.  Pack with dry newspaper, eventually it will remove the odor.  9-30-06 Top of page

To make crispy coated fish you can use soda crackers crushed and tossed with butter or use Panko, a japanese bread crumb. 9-30-06


Boil 1 1/2 cups macaroni, boiled al dente.

In another pan:

Brown 1 pound hamburger and drain. Add:

1 pkg. Schwan's con queso dip
1 jar salsa
1 can tomato sauce

Put the macaroni in with the hamburger and sauces and bring to boil for about 15 minutes or so so the macaroni will finish cooking. Toss in a couple handfuls of shredded cheese.


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.

Tips, hints and helps - How to get the mildew smell out of a leather jacket? You can use a product called Saddle Soap and then after it's dry, apply Leather Renew from a home, farm or auto store. Could put it in a box with newspaper and seal, leave sit for a while. Could freeze it as well.  9-30-06

A suggestion of using garlic pepper for seasoning instead of salt on tomatoes or bacon tomato sandwiches. 9-30-06

GRAPE JUICE #1 (didn't give oct66pg3) 9-30-06

1 cup ripe grapes for each quart jar
4 quarts water
4 cups sugar

Bring sugar and water to boil. Pour over grapes in jar while still boiling. Makes five quarts grape juice.

GRAPE JUICE #2 (didn't give oct66pg3) 9-30-06

2 cups grapes
½ cup sugar
boiling water

Put grapes in a quart jar, add sugar and boiling water to fill quart jar. Let stand 3 to 4 months.

CONCORD GRAPE PIE (didn't give oct65pg4) 9-30-06

4 cups Concord grapes
1 cup sugar
1/8 teaspoon salt
3 tablespoons flour or 2½ tablespoons minute tapioca
1 tablespoon lemon juice
1 tablespoon butter or margarine
Pastry for 9 inch double crust

Skin grapes, saving skins, and put pulp in saucepan without water. Bring to boil. While hot, put through strainer to remove seeds. Combine strained pulp with skins. Mix sugar, salt, and flour together. Put about ¼ of this mixture on bottom of pastry lined shell and mix remainder with grapes. Add lemon juice. Turn into crust and dot with butter. Cover with top crust and bake in hot oven at 450° for
ten minutes, then reduce heat to moderate oven and bake at 350° 25 to 30 minutes longer.

GRAPE PIE (Betty Crocker cookbook) 9-30-06

9 inch

5 1/3 cups concord grapes
1 1/3 cups sugar
1/4 cup flour
1 1/4 tsp. lemon juice
dash of salt
1 1/2 tbsps. butter

8 inch

4 cups concord grapes
1 cup sugar
3 tbsps. flour
1 tsp. lemon juice
dash of salt
1 tbsp. butter

Heat oven to 425°. Remove and save skins from grapes (pinch grape at end opposite stem - fruit pops out) Put pulp into saucepan without water and bring to a rolling boil. White hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix sugar and flour lightly through grapes. Sprinkle with lemon juice and salt. Pour grapes into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1 1/2" strip of aluminum foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. Serve cool or slightly warm, not hot.

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