Radio Given Recipes

Radio Given Recipes July

POTATO PANCAKES (6-10-00) 7-1-00 Top of page

2 cups cubed potatoes
¼ cups milk
2 eggs
½ of a small onion, chopped
1½ tsps. salt
¼ flour
½ tsp. baking soda

Blend in order given till the potatoes are grated. Pour by spoonfuls on a hot, well greased griddle. Bake till brown turning only once.

Correction for bread lady bread from 6-24-00 7-1-00

Brush with olive oil or butter or margarine when u take them out of the oven. Also use 2 roasting pans (not as big as a lasagna pan but not as small as a 9x13".) Use the dough for any kind of rolls bread or buns.

Tip from Doug for Alice's bread: Make the bread cut in half put garlic butter on. Use lasagna pans and make 3 long loaves touching both ends of pan. Brush with olive oil. Sprinkle on real parmesan cheese right before baking.

BRYAN'S WALLPAPER REMOVER (from On The House) 7-1-00

3 gals hot water
1 22 oz. bottle wallpaper remover called Dif
¼ cup liquid fabric softener
1 cup white vinegar
2 tbsps. baking soda

Score walls. Spray on hang ½ mil plastic and let hang overnight.

Web sites talked about to find taco dip with no cream cheese from Carlos O Kelly's on computer.

www.foodtv.com
www.mrfood.com
http://food.homearts.com/food
www.copykat.com

Tip for removing stickers call 1-800-buyundo

IRENE'S COOKIES (may/jun96pg6) 7-1-00

1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco

2 eggs
2 tsps. vanilla
4 cups flour
2 tsps. baking soda
4 tsps. cream of tartar
1 tsp. salt
12 ozs. chocolate chips
1 cup nuts (optional)

Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350 degrees 12-15 minutes.

DOG TREATS (4-27-98) 7-1-00

¾ cup hot water
1 beef bouillon cube
½ cup margarine
½ cup powdered milk
½ tsp. salt
2 tsps. sugar
1 beaten egg
3 cups wheat flour

Dissolve cube in hot water Stir in margarine. Mix milk, sugar, salt and egg. Add flour to make a stiff dough. Knead a few times (more flour can be added.) Pat down to ½ inch thickness. Cut into shapes. Bake at 325°, for 50 minutes. Shut off oven and let cool completely in oven.

HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon (6-24-00) 7-8-00 Top of page

Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.

Combine and dissolve:

2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored Crisco
1 tbsp. salt

2 eggs
flour to consistency plus or minus 5 cups

Prepare between 2 and 5 pm. Mix the hot mixture from above, water, sugar, oil and salt. Add the flour till it cools a little then add the eggs. Add the yeast mixture. Keep adding flour till dough isn't sticky but is still moist. Put covered oiled dough in oven to rise. Add a measuring cup of water into the oven too to keep dough from drying out. Remove the dough from oven between 10 and 10:30 pm. Shape into rolls or loaves using 2 roasting pans (not as big as a lasagna pan but not as small as a 9x13") for rolls. Put back into oven on the 2 racks and let rise until next day. About 7 am or 8 am take 1 pan out of oven and leave the other on the bottom rack also leave in the cup of water. Bake 350-375° 20-25 minutes. The second pan bake 20 minutes. Can brush with olive oil or butter.

Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.

CHINESE SALAD 7-8-00

1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles, crumbled and seasoning packet.
1 small onion minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil

Combine and mix well. Combine and mix with 1st 5 ingredients. Refrigerate overnight.

RHUBARB CAKE (1-6-00) 7-8-00

4 cups rhubarb, cut-up
1 cup sugar
1 pkg. gelatin
1 cake mix, yellow or white
1 stick butter, melted
1 cup boiling water

Layer ingredients in a 9x13" cake pan. Bake at 350° for 45 minutes.

YANKEE RHUBARB UPSIDE DOWN CAKE (5-20-00) 7-8-00

5 cups diced rhubarb, can use ½ strawberries
¾-1 cup sugar
1 3 oz. pkg. strawberry Jello
3 cups mini marshmallows
1 yellow cake mix, prepared to box directions

In a greased 9x13" pan add in layers, rhubarb, sprinkle over dry jello, mini marshmallows. Add the cake mix that has been prepared to package directions. Bake 350° 50 minutes. Cool for ½ hour. Loosen edges. Turn over on a cookie sheet. Serve with cool whip.

RHUBARB UPSIDE DOWN CAKE (5-27-00) 7-8-00

1 Duncan Hines Yellow cake mix
2 cups rhubarb cut in ½"-1" pieces
1 cup strawberries, sliced
½ cup sugar
1 small box red jello, dry

Mix sugar, rhubarb, strawberries and let sit for few minutes; pour into buttered 9"x13" pan. Sprinkle dry jello over rhubarb mixture. Mix a Duncan Hines Yellow cake mix, per directions. Pour over rhubarb mixture. Bake for 40-60 minutes hour 350°. Let sit for 10 minutes before turning onto plate or cookie sheet.

Hints:
How to get black mold off bathroom walls & tub.
Use Tilex or X14 cleaners
For colored cotton 1 tsp. epsom salts to 1 gal. water. Let set overnight. (tip from Alice)
Stop color bleeding in clothes. (Best of the Open Line cookbook pg.2)
For yellow, tan and brown: 1 cup vinegar to 2 gals water
For blue lavender and green 1 oz. alum to 1 gal. water
For red pink and blue 1 cup salt to 2 gals. water

Correction from 7-8-00, the broccoli woccoli salad is supposed to be broccoli cole slaw in the Chinese Salad.

HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon (6-24-00) 7-15-00 Top of page

Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.

Combine and dissolve:

2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored Crisco
1 tbsp. salt

2 eggs
flour to consistency plus or minus 5 cups

Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.

RHUBARB UPSIDE DOWN CAKE (5-27-00) 7-15-00

1 Duncan Hines Yellow cake mix
2 cups rhubarb cut in ½"-1" pieces
1 cup strawberries, sliced
½ cup sugar
1 small box red jello, dry

BRYAN'S WALLPAPER REMOVER (FROM ON THE HOUSE) (7-1-00) 7-15-00

3 gals hot water
1 22 oz. bottle wallpaper remover called Dif
¼ cup liquid fabric softener
1 cup white vinegar
2 tbsps. baking soda

Score walls. Spray on hang ½ mil plastic and let hang overnight.

AMANA OX YOKE RHUBARB CUSTARD PIE (5-6-00) 7-15-00
Makes 2 pies

10½ cups chopped rhubarb (or 5¼ cups strawberries and 5¼ cups rhubarb)
4½ cups sugar
9 eggs (beaten)
¾ cups half and half
3/8 tsp. salt

Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 1 tbsp. flour. Mix remaining ingredients and pour into crusts. Bake at 375° for 1½ hours or until set.

WAFFLE COOKIES (feb69pg3) 7-15-00

Cream 1½ cups sugar and 1 cup shortening. Add four eggs, one at a time. Beat in 2 teaspoons vanilla, ½ cup cocoa, pinch of salt and 2 cups flour. Bake one minute in waffle iron. Frost with your favorite chocolate frosting.

WAFFLE IRON COOKIES Seems to be the same as above except for vanilla amount. 7-15-00

Cream 1 cup oleo 1½ cup sugar. Beat in 4 eggs add 2 cups flour, ½ cup cocoa, 1 tsp. vanilla, ½ tsp. salt. Mix well. Drop on preheated waffle iron on medium heat. Bake 1 minute. Frost when cool.

Question: why does stuff stick to a bundt pan after using flour and lard coating?
Answer: Spray pan with Crisco spray or don't use lard, use something else.

KOOKIE COOKIE (Taste of Home 1998) sent in by Mrs. Helen Barta of Swisher 7-15-00

1 pkg. Fritos (13 1/3 oz.) (Helen uses a 16 oz. bag)
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter

Spread chips on a greased or sprayed 15x10x1" cookie sheet. In a saucepan over medium heat bring the syrup and sugar to a boil. Remove from heat and stir in the peanut butter till smooth. Pour over chips. Cool and break into pieces.

RECIPES FOR EASY BAKE OVENS (feb70pg3) 7-15-00

¼ cup cake mix (Duncan Hines, Pillsbury or Betty Crocker), white or yellow.
1½ tablespoons water

DO NOT use eggs or egg white. Stir with spoon while you count to 100. Spoon into pans. Place in oven. Close the door. Bake for 30 minutes. Remove plug. Let cakes remain in oven for another 20 to 25 minutes before opening oven door. (Mrs. Billie Carr and Miss Kitty Carr, Cedar Rapids, Iowa)

(The following recipes for the Easy Bake Ovens were sent to us by Mrs. Ralph Murphy of Iowa City, Iowa.)

NO SUGAR COOKIE (nov/dec96pg2) 7-15-00

2 cups all purpose flour
2 tsps. double acting baking powder
½ tsp. salt
½ tsp. cinnamon
1 stick softened butter
1 large egg
½ cup orange juice
½ cup unsweetened applesauce
½ cup chopped walnuts
½ cup dark raisins
1 tsp. grated orange peel

Preheat oven to 375°. Combine all ingredients in a large mixing bowl. Mix well with a wooden spoon. Drop by tablespoonfuls, 2" apart, on a lightly greased cookie sheet. Bake 20 minutes until lightly browned. Remove to wire rack to cool completely.

CHINESE SALAD (7-8-00) 7-15-00

1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles, crumbled and seasoning packet.
1 small onion minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil

Combine and mix well. Combine and mix with 1st 5 ingredients. refrigerate overnight.

S’MORE SQUARE from Martha Stewart Makes 12 (7-17-00 tv show) 7-22-00 Top of page

Vegetable oil, for brushing
4 packages (3 tablespoons plus 1 teaspoon) unflavored gelatin
3 cups plus 5 tablespoons granulated sugar
1¼ cups light corn syrup
¼ teaspoon salt
2 teaspoons pure vanilla extract
1½ cups confectioners’ sugar
9 tablespoons unsalted butter, melted; plus 8 tablespoons (1 stick), room
temperature; plus more for pan
18 graham crackers, crushed to yield 1½ cups crumbs
1 pound semisweet chocolate, finely chopped

Brush a 9 X 13 inch glass baking dish with vegetable oil. Cut a piece of parchment or waxed paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil, and set dish aside. Pour 3/4 cup cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. Place 3 cups granulated sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes. In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula. Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. Place 1 cup confectioners’ sugar in a fine strainer, and sift onto a clean work surface. Invert large marshmallow onto sugar-coated surface, and peel off parchment paper. Lightly brush a sharp knife with vegetable oil, and cut marshmallow into twelve 2 inch squares. Sift the remaining ½ cup confectioners’ sugar into a small bowl, and roll the marshmallows in the sugar to coat. Set aside. Heat oven to 350°. Brush a 9 X 13 inch glass baking dish with melted butter. In a large bowl, combine the graham cracker crumbs, 9 tablespoons melted butter, and remaining 5 tablespoons granulated sugar. Using the back of a spoon, press mixture firmly into the prepared dish. Transfer to oven, and bake until the crust has set, 15 to 20 minutes. Transfer to a wire rack to cool completely. Bring a medium saucepan of water to a simmer. Place chocolate in a medium heat-proof bowl, and set it over simmering water. Melt the chocolate, stirring occasionally. Remove bowl from heat, and stir in butter, one piece at a time, until melted and thoroughly combined with chocolate. Pour over cooled graham cracker crust. Using an offset spatula, spread into an even layer. Transfer to refrigerator, and
chill until firm, about 30 minutes. Heat broiler. Cut the chocolate crust into twelve 3 inch squares. Top each square with a marshmallow, and place the assembled s'mores under the broiler just until the marshmallows turn golden brown, about 20 seconds. Serve immediately.

PEANUT BLOSSOM COOKIES (Made a different way) 7-22-00

Instead of putting on the chocolate star put ½ a marshmallow on top and when cool frost with chocolate frosting.

PEANUT BLOSSOMS (dec67pg1) 7-22-00

1¾ cup Pillsbury's Best Regular Flour
1 teaspoon soda
½ cup sugar
½ teaspoon salt
½ cup firmly packed brown sugar
½ cup shortening
½ cup peanut butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
48 milk chocolate candy kisses

Combine all but candy in large mixer bowl. On low speed, mix until dough forms. Shape into balls, rounded teaspoons for each. Roll in sugar and place on ungreased cookie sheet, 375° for 10 to 12 minutes. Firmly press candy kiss on each cookie so cookie cracks around the edge. (Pillsbury recipe
sent by Mrs. Jensen)

When making french toast first make toast then dip in egg and make as french toast. Doing this will make the french toast firmer.

ROUND STEAK (from Lucille in Belle Plaine 9-29-99) 7-22-00

Cut round steak into ½x2" pieces. Place raw steak in casserole dish. Mix 1 can golden mushroom soup with ¼ can water and pour over steak Cover and bake in oven 350° for 2 hours.

SWEETENED CONDENSED MILK WITHOUT DRY MILK POWDER 7-22-00

Mix together:

1 cup milk
2/3 cup sugar
2 tbsps. corn starch
2 tbsps. butter or oleo

Melt butter. Add dry ingredients. Slowly to milk mix till blended. Cook to consistency you want.

Request for No Bake recipes for children. Cookies, brownies etc.

ROLO CANDY CHOCOLATE COOKIES (also called Rolo Cookies nov/dec90pg2) 7-22-00

1 cup margarine
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsps. vanilla
2½ cups flour
¾ cup cocoa
1 tsp. soda
48 Rolo caramels
1 cup chopped pecans
1 tbsp. sugar
1 cup vanilla coating wafers or chopped
almond bark

Combine flour, cocoa, and soda. Set aside. Cream margarine and both cups of sugar. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. Chill dough 1 hour. Combine 1 tbsp. sugar with remaining pecans. Turn dough out on waxed paper and divide into 4 equal sections. Divide each section into 12 balls. Enclose 1 Rolo candy into each ball, covering well. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 8-10 minutes. Let cool and drizzle with melted vanilla coating wafers or almond bark.

HONEY COOKIE from Mrs. Gay from Gays Mills (Jodi Hansen's Honey Cookies) (2-7-00) 7-22-00

2 cups honey
2 cups sugar
1 cup shortening
3 tsps. soda
1 tsp. ginger
1 tsp. salt
8-9 cups flour

Mix well and form into balls. Dip into sugar and place on ungreased baking sheet. Bake 375° 10-12 minutes until golden. Can freeze.

EXTREME BANANA CREAM PIE 7-22-00

1 cup milk
1 cup sour cream
1 box vanilla instant pudding
3 bananas
12 ozs. whipped topping
1 graham cracker pie crust

Blend sour cream and milk. Add pudding stir till dissolved. Fold in whipped topping. Put half in crust. Slice 3 bananas on top of filling. Top with remaining mixture. Can sprinkle graham cracker crust on top or pecans. Refrigerate.

NO-BAKE CHOCOLATE COOKIES 7-22-00

2 cups white sugar
½ cup milk
1/3 cup cocoa
¼ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups quick oatmeal

Mix all ingredients well. Drop from spoon onto waxed paper.

They discussed about whether to cook first 3 ingredients. They decided that it can be made both ways. If you cook them boil it for 1 minute.

FRESH PEACHES IN JANUARY (8-6-99) 7-29-00 Top of page

Freeze whole really ripe peaches in freezer bag. When ready to use run under cold water 30 seconds. Peel skin off. Put each peach in microwave for 20 seconds.

FREEZING CORN ON COB (8-18-99) 7-29-00

Pull the husks down and remove the silks. Pull the husks back up and put on a twist tie to keep them closed. Put in freezer till ready to use. Microwave each ear 5 minutes.

HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon (6-24-00) 7-29-00

Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.

Combine and dissolve:

2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored Crisco
1 tbsp. salt

2 eggs
flour to consistency plus or minus 5 cups

Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.

BLACK WALNUT COOKIES (Julie Stokes, from internet) 7-29-00

" A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair! "

1 cup butter
1 cup sifted confectioners' sugar
3 tablespoons brandy
1 tablespoon vanilla extract
2 cups all purpose flour
¼ teaspoon salt
1 cup chopped black walnuts
1/8 cup confectioners' sugar

Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well. Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.

BLACK WALNUT COOKIES 7-29-00

Something rich and dark... but not chocolate. Spread a festive frosting over these cookies to celebrate a special occasion.

Makes 4 dozen

3 cups Flour
½ tsp. Salt
¼ tsp. Baking Soda
½ tsp. Cream of tartar
¾ cups Butter
1-1/8 cup Brown sugar, packed
¼ cup Sugar
1 Egg, beaten
1 tsp. Vanilla extract
¾ cup Black walnuts
¾ cup Shredded coconut

In a mixing bowl, sift together the flour, salt, baking soda and cream of tartar. Set aside. In a separate, large mixing bowl, cream the butter. Gradually add the sugars; beat until fluffy. Add the beaten egg and vanilla extract to the creamed butter and mix well. Grind the black walnut (if bought whole) and coconut in a food processor or blender. Add them to the creamed butter mixture. Mix in the flour
mixture and blend well. Chill for 30 minutes. Remove the dough, then shape into two rolls about 2" each in diameter. Wrap each roll in plastic wrap; chill again for 1 hour. Preheat oven to 350 F. Lightly grease or spray cookie sheet(s) with vegetable oil. Remove dough from the plastic wrap. Cut into 1/8 inch slices. Arrange slices 1" apart on cookie sheet(s), and bake for 10-12 minutes. Remove from
oven and allow to cool completely. (For festive occasions, frosting can be applied to the top of each cookie after they have been removed from the oven. Confectioner's sugar can also be applied and pressed into each dough slice before baking to give each cookie a 'jeweled' appearance.)

FRIENDSHIP SOUP IN A JAR (Taste of Home) (1-15-99) 7-29-00
same recipe but was cut in half today

½ cup split peas
1/3 cup beef bouillon, dry
1/3 cup pearl barley
½ cup dry lentils
¼ cup minced onion
2 tsps. Italian seasonings
½ cup uncooked long grain rice
½ cup or more macaroni, small pasta (to fill jar)

1 lb. ground meat
3 qts. water
1 28 oz. can diced tomatoes and juice

Remove macaroni and set aside reduce heat and cover. Brown meat and drain. Add water, tomatoes and jar contents. Bring to boil. Simmer 45 minutes. Add macaroni and cover and simmer 15-20 minutes. 16 servings. (Method put on gift tag)

In a large pan brown 1 lb. ground meat, (can use mexican sausage) drain and rinse. Remove pasta from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water and meat. Bring to boil. Cook till peas and lentils are tender. Add pasta the last 15 minutes of cooking.

KAREN'S NO-BAKE COOKIES (No Bake Chocolate Cookies) (10-22-97) 7-29-00

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

Boil first four ingredients for 1 minute. Remove from heat and add the peanut butter, vanilla, and lastly stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm.

*If you really like peanut butter you may add an extra ¼ cup. If you do, just add about 1/3 cup more of oatmeal.

ROLO CANDY CHOCOLATE COOKIES (also called Rolo Cookies nov/dec90pg2) 7-29-00

Requested 3 day dill pickles gave recipe below

REFRIGERATOR DILLS (given in 1997) 7-29-00

2 qts water
1 qt vinegar
¾ cup canning salt

Combine ingredients and bring to boil. Pack cucumbers in jars pour hot liquid over top. Add 2 tsps. dill seed and a dash of garlic powder to each jar. Cap and seal refrigerate for 3 days.

SWEET DILL PICKLES (9-9-99) 7-29-00

1 gallon pickles, Heinz sliced and well drained
1 4 lb. bag sugar
2-3-4 tsps. dry garlic
2/3 bottle hot sauce
1-2 sticks cinnamon

Seal and shake. Leave on counter several days.

FRESH FRUIT COBBLER (6-24-00) 7-29-00

¾ cup sugar
½ teaspoon salt
1 teaspoons baking powder
1 cup sifted flour
½ cup milk

Mix all ingredients. Pour over 3 cups of fresh fruit of your choice in a 9x9" pan.

Sift together:
1 cup sugar
1 tbsp. flour or cornstarch

Sprinkle on top of the fruit. Pour 1 cup boiling water over all. Do NOT stir. Bake at 375° 30 minutes until top is lightly browned.

COLD PACK SWEET PICKLES (7-29-00) 7-29-00

Wash and split pickles. Take cold water and cover pickles. Add 1 tablespoon alum. Cover for not less than 2 hours but can stay in brine overnight. Drain. Put green dill into bottom of quart jars. Pack pickles in jars. Cover with the following brine and seal.

1/3 cup sugar
1 cup either white or red vinegar
1 tsp. pickling salt to each qt. jar
2 cups water
1 tsp. pickling salt to each qt mixture

Put jars into cold packer. Cover jars with cold water. Cold pack just long enough for the pickles to change color. Check color by lifting 1 jar out of the water that is next to boiling or real hot. If pickles are light green take out. Let cool.

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