Radio Given Recipes - April 2003

Radio Given Recipes April

TURKEY DRESSING SANDWICHES (same as Turkey Dressing Sandwich jul/aug94pg3) 4-5-03 top of page

8-10 lb. turkey cooked, cooled and cut up
1 pkg. Kellogg's Crouton Stuffing Mix
½ cup chopped celery
¼ cup chopped onion
½ cup margarine
Salt & Pepper to taste
1 beaten egg
2 chicken bouillon cubes or 2 tsps. bouillon powder
1 cup hot water

Make a gravy by stirring together the turkey drippings, some water and bouillon. Separately combine
croutons, celery, onion, margarine, eggs and 1 cup hot water. Combine gravy and crouton mixture. Mix in
cut up turkey. Bake in oven one hour at 350 degrees; or cook in crock pot on high 2-3 hours. Serve on
hamburger buns.

Eric's Taco Spaghetti (1-19-99) 4-5-03

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet taco seasoning mix
1 8 oz. jar taco sauce
1 can mushrooms (optional)
2 cups spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top.
Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire.
Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a
leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

BANANA OAT COOKIES (3-8-03) 4-5-03

2 cups rolled oats
1 cup whole wheat flour
½ cup raisins
½ cup chopped walnuts
1 tsp. baking powder
½ tsp. salt
1 cup ripe bananas, mashed
¾ cup apple juice
½ cup maple syrup

Preheat to 350°. In a large bowl, combine first 6 ingredients. In a separate bowl, combine bananas,
apple juice and syrup. Mix together and drop batter by large spoonfuls on oiled cookie sheet. Flatten
with back of a wet spoon. Will form a 2 inch cookie. Make 2 dozen. Bake 25 minutes until golden
brown around the edges.

CINNAMON SWIRL COFFEE CAKE (apr72pg1) 4-5-03

1 package yellow cake mix
1 package instant vanilla pudding mix
½ cup vegetable oil
1 cup sour cream
¾ cup brown sugar
2 teaspoons cinnamon
1 cup chopped nuts
4 eggs

Heat oven to 350°, combine brown sugar, cinnamon and nuts. Blend well and place half into bottom of
greased 9 by 13 inch pan. In a large mixing bowl, combine cake mix, pudding, oil, eggs and sour cream.
Beat with electric mixer at medium speed about 4 minutes. Pour into cake pan. Sprinkle remaining nut
mixture over batter. Swirl into batter with a knife Bake 45 to 50 minutes.

BLACK BEAN CHILI (4-5-03) 4-5-03

2 cans black beans, drained
1 small red onion
red or yellow peppers
1 pound meat
1 tomato, seeded
1 clove garlic
½ tsp. cumin
2 tsps. chili powder
½ tsp. salt

Put in crockpot. Cook for 3-5 hours. If the meat is precooked it will cook faster, but will cook in
crockpot too.

Suggestion to use applesauce instead of oil to send baked goods overseas. Up to ½ cup do not exceed. Use ½ applesauce and ½ oil/margarine. Should not be used in Pie Crusts or Cookies. 4-5-03

Topping for Pound Cake 4-5-03

20 oz. can crushed pineapple, undrained.
1 small pkg. instant vanilla pudding
8 oz. carton cool whip.

Mix pineapple and pudding, fold in cool whip. Top cake.

Sara's Classic Sour Cream Coffee Cake (requested didn't give, marthastewart.com) 4-5-03

Makes 1 ten-inch cake
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster’s Markets in North Carolina.

FOR THE BROWN SUGAR–PECAN FILLING

1/3 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
2 teaspoons all-purpose flour
1 cup coarsely chopped pecans

FOR THE CAKE

Vegetable-oil cooking spray
3½ cups all-purpose flour, plus more for pan
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1¾ cups sour cream
Confectioners’ sugar

1. Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
2. Prepare the cake: Preheat the oven to 350°. Spray a 10-inch nonstick Bundt pan with cooking
spray; set aside.
3. Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl
of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy,
starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after
each addition and scraping down sides of the bowl.
4. While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
5. Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
6. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely.
Dust with confectioners’ sugar.)

POUND CAKE (sep/oct74pg3) 4-5-03

1 package Duncan Hines Orange Supreme or Lemon Supreme Cake Mix
1 package instant pudding mix
½ cup Crisco Oil
4 eggs
1 cup water

Blend all ingredients in a large bowl. Beat at medium speed two minutes. Bake in greased and floured
10 inch tube pan for 45 to 55 minutes at 350°. Cool right side up for about 25 minutes, then remove
from pan. Glaze with a mixture of 1 cup powdered sugar, 2 tablespoons milk and 2 tablespoons lemon
or orange juice. This same recipe can be followed to make a Chocolate Pound Cake by using Devils
Food or Deep Chocolate Cake Mix by Duncan Hines and instant chocolate pudding mix.

CHOCOLATE PEANUT SWEETIES (mentioned this one didn't give) (mar/apr2000pg2) 4-5-03

1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined.
Shape dough into 1 inch balls; press one on top of each pretzel. Place balls on waxed paper lined baking
sheets; refrigerate until peanut butter mixture is firm (about 1 hour).

PICKLED ASPARAGUS 4-12-03 top of page

Wash asparagus and break off the tough parts. Pack it in quart jars, lengthwise. Put in 3 cloves of garlic
and 2 small jalapeno peppers, 2 tbsps. dill seed. Boil 1 cup canning salt, 1 quart white vinegar, and 4 quarts of water. Pour boiling brine over asparagus. Seal. Process in boiling water bath for 5 minutes.

PICKLED BEETS 4-12-03

Pour juice from sweet pickles over beets and let sit a week.

CIRCUS PEANUT COOKIES (requested, didn't give, don't have, couldn't find) 4-12-03

Martha Stewart Living
Recipe Department
P.O. Box 60001
Tampa, FL 33660

Beer Batter Bread (12-30-00) 4-12-03

2 cups bread flour or all purpose flour
½ cup whole wheat flour
2 tbsps. sugar
1 tsp. caraway seed
¾ tsp. salt
1 pkg. quick rise yeast
1 cup beer
1 tbsp. unsalted butter
1 tbsp. molasses
1 egg

Grease 9x5x3" pan. Combine first 6 ingredients in a large bowl. Combine next 3 ingredients in a saucepan and warm to 125-135°. Add wet to dry and add egg. Mix on low speed to blend. Beat at medium speed for 2 minutes. Scrape side of bowl as needed. Scrape side of bowl down to form 1 mass. Lightly oil the top of batter. Cover and let rise in warm place for 30 minutes. Beat the dough a few seconds. Scrape into prepared pan and smooth top with wet spatula. Cover and let rise in a warm place for 15 minutes. Bake
in preheated 375° oven 30 minutes. Remove bread from pan and put back in oven for 5 minutes or until loaf sounds hollow. Take out and cool on wire rack. 90 cal slice 3 grams protein 1 gram fat 18 grams carbohydrates 116 milligrams sodium 15 milligrams cholesterol. Exchanges 1 starch per 1/3 fat.

DWAYNE SCHMIDT'S BEER BREAD (also called Beer Bread nov/dec76pg7) 4-12-03

3 cups self rising flour
3 tbsps. sugar
1 can warm beer

Mix ingredients and put in 2 regular sized loaf pans. Bake at 350°, 45-50 minutes. Butter tops while
hot to make crunchy.

PINEAPPLE MERINGUE PIE (Taste of Home magazine april/may 2003) 4-12-03

1 cup plus 6 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
3 eggs, separated
1 tablespoon lemon juice
¼ teaspoon cream of tartar
1 pastry shell (9 inches), baked

In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm.

For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour;
refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yield: 6-8 servings.

Request for Applebee's Stir Fry Sauce. (didn't give) 4-19-03 top of page

"HERMAN" STARTER (mar/apr80pg2) 4-19-03

1 tablespoon dry yeast
½ cup warm water
2 teaspoons sugar or honey
2½ cups white flour or whole wheat
2 cups warm water

Mix together in large crock or glass jar. DO NOT USE A METAL CONTAINER. Cover with a damp
cloth and rubber band. Keep at room temperature for 5 days. Now Herman can be refrigerated, stirring
daily.

On the first and fifth day feed Herman
1 cup milk
1 cup flour
½ cup sugar

Bake Herman on the 10th day using 2 cups of mixture. Save 1 cup for next time and give 1 cup to a
friend.

PINEAPPLE MERINGUE PIE (Taste of Home magazine april/may 2003 4-12-03) 4-19-03

Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour;
refrigerate for at least 3 hours before cutting. Refrigerate leftovers. Yield: 6-8 servings.

Tips on making Hard Boiled Eggs: 4-19-03

Don't boil fresh eggs. Need to be older eggs. Put in cold water. Boil for 10 minutes. Turn off burner, leave set until cool. Boiled egg is heavier than raw egg if you want to find out which is which.

Put eggs in pan and cover with water. Put on burner on medium heat. When they boil, put lid on and
turn off burner. Let set for 25 to 30 minutes. Put under cold water and peel eggs right away. In Betty
Crocker cookbook.

If you boil fresh eggs, after you cool them, roll them on the counter to loosen the shell and it will be
easier to peel.

ZIPPY DEVILED EGGS 4-19-03

12 hard boiled eggs
¼ cup mayonnaise
3 tbsps. chili sauce
1 tsp. mustard
¼ tsp. hot pepper sauce
dash of paprika

Slice in half lengthwise. Remove yolk. Smash yolks with the rest of the ingredients and put in the egg
white.

Tip for deviled eggs, put yolks and other ingredients and mix until smooth. Put into the corner of a bag like a pastry bag, and fill the whites. 4-19-03

Tip for checking freshness of an egg, if you put the bottom in water and it leans to the side, it's fresh.
If it lays at an angle, it's 3 days old. If it stands on its end, it's 10 days old. 4-19-03

KENTUCKY FRIED CHICKEN COLE SLAW (sep/oct83pg6) 4-26-03

cabbage
carrots
1 quart of Miracle Whip
1 quart of tarragon vinegar
2 pounds sugar
2 cups oil
salt to taste ... not much

KENTUCKY FRIED CHICKEN COLE SLAW (Smaller recipe) 4-26-03

8 cups cabbage
¼ cup shredded carrots
2 tbsps. minced onion
1/3 cup sugar
½ tsp. salt
1/8 tsp. pepper
¼ cup milk
½ cup mayo
¼ cup buttermilk
1½ tbsps. white vinegar
2½ tbsps. lemon juice

Combine all except vegetables until smooth. Mix with vegetables. Cover and refrigerate 2 hours before
serving.

DWAYNE SCHMIDT'S BEER BREAD (also called BEER BREAD nov/dec76pg7) 4-26-03

3 cups self rising flour
3 tbsps. sugar
1 can warm beer

Mix ingredients and put in 2 regular sized loaf pans. Bake at 350°, 45-50 minutes. Butter tops while
hot to make crunchy.

BLACK BEAN BURGER (http://www.marthastewart.com April 25th TV show) 4-26-03

Makes 8

5 tablespoons vegetable oil
1 small onion, coarsely chopped
1 medium red bell pepper, stemmed, seeded, deveined, and finely chopped
4 medium cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon turmeric
2 tablespoons ketchup, plus more for serving
1½ cups cooked or canned black beans, drained
1 cup cooked basmati rice
2 cups fresh bread crumbs
Hot pepper sauce, such as Tabasco
1½ teaspoons coarse salt
½ teaspoon freshly ground pepper

1. Heat 1 tablespoons oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric,
and ketchup. Cook for 1 minute.

2. In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well
combined. Transfer to a large bowl. Add bread crumbs, and mix well. Season with salt, pepper, and
hot pepper sauce.

3. Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop ¼-cup balls of
bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup,
if desired.

TGI FRIDAY'S JACK DANIELS GRILL GLAZE 4-26-03

1 head garlic
1 tbsp. olive oil
2/3 cup water
1 cup pineapple juice
¼ cup kikkoman teriyaki sauce
1 tbsp. soy sauce
1 1/3 cup dark brown sugar
3 tbsps. lemon juice
3 tbsps. minced white onion
1 tbsp. jack Daniel's whiskey
1 tbsp. crushed pineapple
¼ tsp. cayenne pepper

1. Cut about ½-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven
for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan
over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty
roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about ½ and is thick and
syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze.

SPAGHETTI BAKE (requested didn't give 1-20-98) 4-26-03

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti sauce
1 12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and
spaghetti Combine margarine, flour, salt, milk and water, Cook until slightly thick. Add 1 cup cheese,
melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of
spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

Eric's Taco Spaghetti (1-19-99) 4-26-03

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet taco seasoning mix
1 8 oz. jar taco sauce
1 can mushrooms (optional)
2 cups spaghetti sauce

PINEAPPLE CAKE (Midwest Living 3-8-03) 4-26-03

2 cups flour
2 cups sugar (or slightly less)
1½ tsps. baking soda
½ tsp. salt
2 eggs
2 8 oz. cans crushed pineapple, do not drain
1 tsp. vanilla

Stir together, flour, sugar, soda and salt. Beat together the eggs, pineapple and vanilla. Pour into greased
9x13" pan. Bake at 350° for 25-30 minutes.

Mix together:

1 stick butter/margarine
8 ozs. cream cheese
1 tsp. vanilla
1 pound powdered sugar.

If thick add a little milk.

When cool, mix above ingredients. Mix together and add ½ cup chopped nuts. Refrigerate.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.4-5-03