Radio Given Recipes September

Sept. 2  Sept. 9  Sept. 16  Sept. 23  Sept. 30

NO SHOW 9-2-17 Top of page

NO SHOW 9-9-17 Top of page

HOT TODDY 9-16-17 Top of page

8 oz. hot water
1 bag herbal tea
1 oz. bourbon
1 tablespoon honey
1 lemon wedge

Pour hot water into mug and steep tea for 2-3 minutes. Remove tea bag and add honey, stirring to dissolve. Pour in whiskey, add squeeze of lemon, stir and drink.

SMOKED SALMON BAGEL POTATO SALAD (From asimplethyme.com) 9-16-17

5-6 slices smoked salmon
1/2 an everything bagel, very thinly sliced
4 small-medium red potatoes
1 bunch chives
1 bunch dill
1/4 cup cream cheese, room temperature
1/3 cup 2% milk
1 slice white bread, no crust
1 garlic clove
1 tsp. dijon mustard (or whole grain)
1/2 lemon
1/4 red onion, thinly sliced
1 radish, thinly sliced

Preheat oven to 350°. Cut potatoes into quarters (or use baby potatoes and cut in half). Put in a saucepan, fill with water, add some salt and bring to a boil. Cook the potatoes about 6-8 minutes until they are tender but still a bit firm. Drain. Brush bagel slices with some olive oil. Sprinkle with salt. Put on a baking tray and cook in the oven for 4-5 minutes until they become golden and crispy. Set aside. Make dressing. Put cream cheese, milk, bread, dijon and garlic in a blender. Blend until smooth. Add a bit more milk if the mixture is too thick. Season with salt and pepper. Assemble salad by combining all the ingredients together.

GAZPACHO BLOODY MARY (From vinepair.com) 9-23-17 Top of page

Gazpacho:

2 plum tomatoes
1 yellow or red beefsteak or heirloom tomato
1 red bell pepper
1 small English seedless cucumber
1 small red onion
1 1/2 cups tomato juice (for a chunkier gazpacho, reduce tomato juice to 1 cup)
1 tsp. salt
1/2 tsp. pepper
1/3-1/2 cup jarred horseradish
2 tsp. Worcestershire sauce
2 tsp. hot sauce (optional)
1/2 cup vodka (or more)

Garnish:

1/3 lb cooked shrimp
celery
pickles
olives

Roughly chop vegetables. Add to food processor fitted with blade attachment and pulse until coarsely chopped. Donít over pulse. Add vegetables to large bowl. Add tomato juice, salt, pepper, Worcestershire sauce, hot sauce to taste, and horseradish. Mix. Add vodka. Adjust seasoning to taste. Chill for 2 hours or overnight. Spoon gazpacho into short glasses. Garnish with celery sticks, pickles, olives, and shrimp if desired.

HOMEMADE WINE (From homebrewit.com) 9-23-17

5 lbs. Concorde grapes
2 qts. water
2 lbs. sugar
1 pkg. wine yeast

Lightly crush grapes in a primary fermenting container. Dissolve sugar in water and add to crushed grapes (called must). Pour one pack of yeast into 2-3 ounces of water heated to 104 - 109°. Do not stir and let sit for 15 minutes only. Then stir to suspend yeast and add to must. Note that you can use bread yeast, but your wine might taste like cider. Or you can also do it the old fashioned way: take your chances and not add any yeast and let it ferment naturally. Stir well and cover fermentor loosely. Let ferment for 7 days, stirring twice daily. After seven days, remove the pulp and siphon off the liquid through a course strainer into a secondary fermentor (a 5 gallon glass jug or one gallon glass containers) Leave some breathing room in these bottles. Any extra liquid should be kept for topping off when racking. Top with a rubber bung and airlock. Or you can use the 70s way and put a balloon on top, secured with a rubber band or good string. Put one pinhole in the balloon if using this method. Let ferment 3-4 weeks then rack (siphon off, liquid leaving sediment behind) into clean secondary fermentor. Repeat airlock or balloon method for another 4 - 6 weeks or until fermentation has stopped. Siphon off and bottle. Age for one year.

GINGERBREAD FUDGE 9-23-17

12 oz. white chocolate, melted
1 cup sweetened condensed milk
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. red sprinkles
1 tsp. green sprinkles

In a large bowl, mix white chocolate and sweetened condensed milk. Add spices. Stir in almost all of the candy sprinkles, saving some for the top. Transfer to baking dish and smooth the top. Sprinkle on the remaining sprinkles. Refrigerate.

ROASTED ROMA TOMATOES 9-30-17 Top of page

Cut some Roma tomatoes in half. Fill cookie sheet. Cover with the following combined:

1 cup olive oil
2 tbsps. Italian seasoning
1 tsp. garlic
kosher salt
pepper

Bake for three hours at 300°. Chill. When ready to serve cover with grated asiago cheese and serve chilled.

CANNING PEARS  9-30-17

Peel pears and remove seeds. Boil in a simple syrup, a mixture of water and sugar. Boil until fruits get softer and stop. May add spices such as cloves, ginger and cinnamon or leave plain. Place in tightly covered jars. Boil jars in water for 1 hour.

PEAR SAUCE 9-30-17

Peel, core and run through a meat grinder. Add sugar and leave sit overnight to create their own juice. Next morning add a few tablespoons water. Cook slowly and mash with potato masher. Process as desired.
 
PEAR PIE 9-30-17
 
Follow a recipe for apple pie, but substitute firm, slightly green pears, peeled, cored and sliced. Make a double crust and prepare the pie. Can be frozen instead of baking but do not poke holes in the top until ready to bake.  

HEARTY CHEESEBURGER CHOWDER (From tasteofhome.com) 9-30-17

1 lb. ground beef
1/4 cup chopped onion
3/4 lb. red potatoes, cubed (about 2 cups)
1 1/2 cups water
1 celery rib, thinly sliced
3 tsps. beef bouillon granules
1/2 tsp. salt
3 tbsps. all-purpose flour
2 1/2 cups 2% milk, divided
1 cup (4 oz.) shredded cheddar cheese

In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.  In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted. Yield: 6 servings.

STUFFED GREEN PEPPER SOUP 9-30-17

2 lbs. ground beef
2 (14 oz.) cans tomato sauce
2 (14 oz.) cans diced tomatoes
2 cans of water
1 medium onion, chopped
2 cups diced green, red or orange bell peppers
2 beef bouillon cubes
1 cup uncooked minute rice
1 tsp. salt
1/2 tsp. pepper
1/4 cup packed brown sugar

Brown beef and drain. Add all ingredients to a soup pot and cook until peppers are tender. Can add more water if it gets too thick. Can be put in a crockpot and cook all day on low.

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