Radio Given Recipes September

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MOCK APPLE PIE (may1963pg2) 9-3-16 Top of page

Boil together:

1 1/2 cups water
1 1/2 cups white sugar
1 1/2 teaspoons of cream of tartar
16 soda crackers, broken into large pieces (to resemble apple slices)

Boil together till soda crackers look clear. Pour boiling mixture into unbaked pie shell. Top with butter or cinnamon. Add top crust and bake same as apple pie.

3 3/4 cups all-purpose flour
3/4 tsp. salt
1 cup cold butter, cubed
3/4 cup shortening
9 to 10 tbsps. cold water

2 tbsps. butter
5 cups finely chopped peeled tart apples
1/3 cup packed brown sugar
1/2 tsp. cornstarch
1/8 tsp. ground cinnamon
1 tsp. lemon juice
1/2 tsp. vanilla extract
1 egg, lightly beaten
Coarse sugar

In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle. Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely. Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut 12 footballs with a floured 4-in. football-shaped cookie cutter. Transfer half of the footballs to a parchment-lined baking sheet. Spoon about 2 tablespoons filling onto center of each. Brush edges of pastry with egg. Top with remaining footballs; press edges with a fork to seal. Cut three slits in top of pastry and score a curved line on each end of the footballs. Brush tops with egg; sprinkle with coarse sugar. Bake 15-20 minutes or until golden brown. While pies are baking, repeat with remaining dough and filling. 6. Let pies stand 5 minutes before removing to wire racks. Serve warm or at room temperature. Yield: 1 dozen.


1 small onion, chopped
1 can black beans, drained
1 can kidneyh beans, drained
8 oz. tomato sauce
10 oz. whole kernel corn, drained
20 oz. diced tomatoes with chilis
4 oz. chopped green chili peppers
1 pkg. taco seasoning mix
1 tbsp. cumin
1 tbsp. chili powdered
3 boneless, skinless chicken breasts
fresh cilantro, optional
8 oz. shredded cheese

Combine beans, onions, chilis, peppers and corn in crockpot. Add chicken. Cover and cook 8-10 hours on low or 6 hours on high. Half an hour before it is finished, remove chicken and shred then return to crockpot. Top with cilantro and cheese.

MUSHROOM SOUP (june1969pg2) 9-3-16

1 cup sliced mushrooms
2 tablespoons butter
1 tablespoon chopped parsley
2 tablespoons flour
1 quart soup stock (beef)
½ cup good cream
croutons, browned in butter

Wash mushrooms thoroughly, cut in half and slice in very thin pieces. Melt butter and add mushrooms and parsley. Cook until mushrooms are soft. Add flour and cook to golden color. Add soup stock and cook to very thin gravy. Bring to boil and stir in cream. Pour over croutons, browned in butter. Serves 4 to 5.


2 cups flour
1 cup baking cocoa
1/2 tsp salt
1 cup golden grahams

ZUCCHINI CAKE 9-10-16 Top of page

1 yellow cake mix, mix per package directions
2 cups zucchini, shredded
1 cup oatmeal
1 cup butterscotch chips
1 cup peanuts

Mix remaining ingredients into cake batter and pour into a greased 9x13" pan. Bake at 350° for 30-35 minutes. Serve with cool whip.

ZUCCHINI PIE (septoct1980pg4) 9-10-16

1 double crust, 9-inch pie pastry
4 cups peeled zucchini, cut 1/8 inch thick
3/4 cup sugar
2 tbsps. minute tapioca
4 tbsps. lemon juice
2 tsps. cinnamon
1 tsp. nutmeg
2 tsps. cornstarch
2 tsps. butter

Line the pie pan with pastry. Combine all ingredients - except the butter and lemon juice, mix well. Pour into the pie shell. Dot with butter and sprinkle with the lemon juice. Add top crust. Brush with milk and sprinkle with a little sugar. Bake at 400° for 55 minutes. Then, reduce heat to 350° for 10 minutes longer.

TOMATO PIE 9-10-16

9 inch pie shell, baked and cooled
3-5 tomatoes, sliced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, shredded
1/2 cup fresh parmesan cheese, shredded
1/2 cup fresh asiago cheese, shredded
1/4 cup chopped onion
1-2 tbsps. fresh basil (1 tsp dried)
1/4 cup fresh oregano (1-2 tbsps. dried)

Preheat oven to 400°. Salt the tomato slices and place on a paper towel for about 20 minutes. Pat dry and place into cooled crust. Combine remaining ingredients and spread over sliced tomatoes in pie shell. Bake for 30 minutes until topping is bubbly and brown.

NO SHOW 9-17-16 Top of page

NO SHOW 9-24-16 Top of page
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