Radio Given Recipes - January 2011

Radio Given Recipes January

CREAMY PARMESAN ORZO 1-8-11 Top of page

1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

RED VELVET COOKIES 1-8-11

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Preheat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

CREAM CHEESE FROSTING 1-8-11

1/2 cup butter, room temperature
1 8 oz. pkg. cream cheese, room temperature
3 cups powdered sugar
1 tsp. vanilla extract

Whip with beater.

SUGAR COOKIE 1-8-11

1 cup sugar
1 cup powdered sugar
1 cup oil
1 cup margarine
2 eggs
1 tsp. vanilla
1 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
4 1/2 cups flour

Cream sugars, oil, vanilla, margarine, and eggs. Add dry ingredients. Form into balls. Use sugar (can use colored sugar) covered glass bottom to flatten cookies. Bake on ungreased cookie sheets at 350° for about 11 minutes.

QUAKER'S BEST OATMEAL COOKIES 1-8-11

1 1/4 cups butter (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. salt, optional
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cup oats (quick or old fashioned), uncooked
1 cup raisins, optional

Heat oven to 375°. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine next 5 ingredients; add to butter mixture, mixing well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for chewy cookies; 10-11 minutes for crisp cookies. Cool 1 minute on cookie sheet; remove to wire cooling rack. 4 1/2 dozen. Store in tightly covered container.

OATMEAL RAISIN COOKIES 1-15-11 Top of page

2 cups sugar
1 cup margarine (butter or shortening)
1 tsp. salt
4 eggs
2 cups plumped raisins
10 tbsps. raisin juice, cooled
2 cups oats, not instant
3 cups flour
2 tsps. soda
2 tsps. cinnamon
1/2 cup nuts, optional

Mix together and drop by teaspoonsful on greased cookie sheet. Bake in a hot oven.

EASY CRUST FOR BARS 1-15-11

1 box yellow cake mix
1 stick margarine, melted
1 egg

Mix together and press into the bottom of a cookie sheet or jelly roll pan. Bake for 10-12 minutes.

JALAPENO SPREAD 1-15-11

2 cups mayonnaise
3 cups mozarella
8-10 oz. fresh parmesan
1-2 tbsps. chopped, minced garlic
1 tsp. garlic powder
6-8 chopped, seeded jalapenos
1 pound bacon, fried crisp and chopped

Combine and put in 9x13 pan or in crockpot. Serve with chips.

BEEF AND BLACK BEAN CHILI 1-22-11 Top of page

3 15 oz. cans black beans, rinsed and drained
1 14 1/2 oz. can diced tomatoes
1 medium chipoltle and 2 tbsps. sauce
2 tbsps. extra virgin olive oil
1 pound lean ground beef or turkey
kosher salt
1 large onion finely diced
1 1/2 tbsps. chili powder
2 tsps. ground cumin
1 lime, juiced
1/2 cup fresh cilantro
ground pepper
1 ripe avocado, diced

Put 1/3 of beans into food processor with tomatoes, chipoltle and process until smooth and set aside. Heat oil in 6 quart dutch oven over medium heat until simmering. Add beef, season with salt. Drain meat, add half onion and cook until onion begins to brown and soften. Add chili powder and cumin and cook for 20 seconds. Add remaining beans, then pureed beans.Put beans back in the pot and simmer 10 minutes. Add half lime juice, half cilantro, salt and pepper to taste. If chili is too thick, you can thin with water. Top with remaining lime juice, cilantro, and avocado mixed together and place on top of chili.

LEMON BARS (9-18-10) 1-22-11

1 angel food cake mix
1 can lemon pie filling

Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.

BRIAN'S EASY CHILI 1-22-11

2 cans chili beans
1 pound lean ground beef
1/4 tsp. pepper
1 tsp. salt
1 cup chopped onion
1 can diced tomatoes, can use Ro-Tel
1 6 oz. can tomato paste
1/2 cup water
1 tbsp. chili powder
2 tsps. oregano
1 tsp. sugar

Brown beef with salt pepper and onion in 5 quart dutch oven. Drain. Add remaining ingredients. Bring to boil. Cover and simmer for 20 minutes.

OATMEAL RAISIN COOKIES (01-15-11) 1-22-11

Mix together and drop by teaspoonsful on greased cookie sheet. Bake in a hot oven.

PEANUT BUTTER BUTTERFINGER COOKIE 1-22-11

1/2 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 egg
1 1/4 cup peanut butter, chunky
1 1/2 tsps. vanilla
1 cup flour
1/2 tsp. soda
5 butterfinger candy bars, chopped
1/2 cup chocolate chips

Cream butter and sugars, add egg, blend in peanut butter and vanilla. Add flour, soda, and mix well. Stir in candy bars and chocolate chips. Bake at 350° for 10-12 minutes.

PUMPKIN CORN BREAD 1-22-11

1 1/2 cups flour
1 cup brown sugar
2 cups corn meal
1 tsp. salt
1 1/2 tsps. baking soda

Mix all together.

3 eggs
1 cup pumpkin
1/3 cup sorghum
1/2 cup salad oil
2 cups buttermilk

Mix with first ingredients and put in a greased and floured jelly roll pan. Bake at 350° for 30 minutes.

LEMON THUMBPRINT COOKIES 1-22-11

1 cup softened butter
1/2 cup sugar
2 large egg yolks
1 tbsp. grated lemon zest
1 tbsp. lemon juice
1/2 tsp. salt
2 1/2 cups flour
1 cup lemon curd, or lemon pie filling
powdered sugar for dusting

Preheat oven to 350°. Beat butter and sugar in large bowl. Beat in yolks, zest, juice and salt. Add flour. Shape into 1 inch balls. Place on ungreased cookie sheets. Make thumbprint in the balls. Bake for 15-18 minutes until lightly golden brown. Remove from oven and fill with lemon curd. Return to oven and bake additional 2 minutes.

JALAPENO JELLY CORNBREAD 1-22-11

Prepare cornbread. Add 1 cup jalapeno jelly and remove 1/2 cup of other liquid. Bake as normal and top with jelly when serving.

GARLIC CHEESE BISCUITS (from Red Lobster) 1-29-11 Top of page

2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
1/2 stick cold butter
1/2 tsp. garlic powder
1 heaping cup grated cheddar cheese

Cut butter into Bisquick until pea-sized. Add milk, garlic powder and cheese. Do not over mix. Put on ungreased cookie sheet. Bake in 400° degree oven for 15 - 17 minutes. After removing from oven, brush with:

2 tbsps. melted butter.
1/4 tsp. parsley flakes
1/2 tsp. garlic powder

CARROT AND RAISIN SALAD (may/jun90pg4) 1-29-11

3 large carrots, grated
8 oz. can crushed pineapple, drained
1 cup mini marshmallows
½ cup coconut
½ cup nuts
½ cup raisins
1 cup sour cream
2 tbsps. sugar

Mix together. Chill.

LEMON THUMBPRINT COOKIES 1-29-11

1 cup softened butter
1/2 cup sugar
2 large egg yolks
1 tbsp. grated lemon zest
1 tbsp. lemon juice
1/2 tsp. salt
2 1/2 cups flour
1 cup lemon curd, or lemon pie filling
powdered sugar for dusting

PICKLED HAM HOCKS 1-29-11

6 pigs feet, scraped and tied in cheese cloth
1 1/2 tsp. salt

Cover in boiling water and add salt. Simmer for 6 hours. Cool in water, drain and chill.

4 boiled pigs feet with uppers
1 quart strong vinegar
4 bay leaves
1 tbsp. whole cloves
1 tbsp. broken cinnamon
1/4 cup salt
2 tsps. pepper
1/2 onion, cut into 8ths
1 blade mace

Clean feet carefully and cover with hot water. Simmer until meat will separate from bone, remove carefully with skimmer. Place in stone jar, removing largest bones. Save water for later use. Heat vinegar with remaining spices. Simmer for 45 minutes but do not boil at any time. Remove cake of fat from top of cooking water from feet. Add 1 quart water to vinegar, if vinegar is not strong use less water. Strain liquid and pour over meat in jars and chill for 2 days.

PICKLED PORK HOCKS (hustenia-sulz) 1-29-11

3 pounds pork hocks
1 - 1 1/2 pounds veal on bone
1 1/2 tsp. salt
3/4 - 1 cup vinegar
1 1/2 tsp. salt (additional to above)
1/2 tsp. pepper
1/2 tsp. onion, grated

Place ham hocks and veal in pan with enough water to cover. Bring to boil and cook for 3 hours. At 1 1/2 hours into cooking, add 1 1/2 tsp. salt. Meat is done when it easily leaves the bone. Take meat out of stock, cool and grind. Set aside. Cook together, vinegar, 1 quart meat stock, salt, pepper, and onion. Heat to boil. Place meat in glass containers or bowls. Pour vinegar mixture over meat. Store in refrigerator at least 24 hours before serving.

QUAKER'S BEST OATMEAL COOKIES (1-8-11) 1-29-11

Listener requested the old fashioned oatmeal cookie recipe, and they gave the above by mistake. Below is the right recipe.

OATMEAL RAISIN COOKIES (1-15-11) 1-29-11

Mix together and drop by teaspoonsful on greased cookie sheet. Bake in a hot oven.

PEANUT BUTTER BUTTERFINGER COOKIE (1-22-11) 1-29-11

1/2 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 egg
1 1/4 cup peanut butter, chunky
1 1/2 tsps. vanilla
1 cup flour
1/2 tsp. soda
5 butterfinger candy bars, chopped
1/2 cup chocolate chips

Cream butter and sugars, add egg, blend in peanut butter and vanilla. Add flour, soda, and mix well. Stir in candy bars and chocolate chips. Bake at 350° for 10-12 minutes.

CARAMEL APPLE CAKE 1-29-11

1 can apple pie filling
1 box yellow cake mix, mixed per package directions
1/2 - 1 cup walnuts, chopped
1 squeeze bottle caramel topping, save some for the top

Spray a 9x13" pan. Place apple pie filling on the bottom. Pour cake over filling, spread out so its even. Sprinkle nuts on top. Bake 35 minutes at 350°. Drizzle with remaining caramel topping.

CHOCOLATE SOUR CREAM CAKE 1-29-11

Preheat oven to 350°. Grease and flour 2 8 inch round pans.

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup cocoa
1/2 cup shortening
1 1/2 cups sugar
1/2 cup sour cream
1/2 tsp. almond extract
2 eggs
1 cup water

In a bowl, mix flour soda salt and cocoa. In another large bowl, beat together shortening, sugar, extract, and eggs. Cream. Add sour cream. Alternate dry ingredients with wet ingredients, and water. Dry, wet, water. Dough will be foamy. Put into 8 inch pans. Bake for 30 minutes. Remove from oven. Frost with favorite frosting.

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