Radio Given Recipes August

Aug. 4 Aug. 11  Aug. 18 Aug. 25

TOFFEE MALTED COOKIES (MAR/APR Country Women magazine 3-24-01) 8-4-01 Top of page

1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ cup english toffee bits or almond brickle chips

In mixing bowl cream butter and sugar. Add eggs one at a time; beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients. Add to the cream mixture. Add malted milk balls and toffee bits. The dough will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet 2" apart. Bake 350° 12-15 minutes or 'til brown.

BROCCOLI SLAW (6-9-01) 8-4-01

1 bag broccoli slaw
1 cup olive oil, can use less
2 tbsps. sugar
1 cup sunflower seeds
1 pkg. uncooked ramen noodles without seasoning pkg.

Mix and refrigerate. Can add noodles before serving.

STATE FAIR LEMONADE (75th (Diamond) Anniversary cookbook) 8-4-01

¼ cup fresh lemon juice
1¼ cups water
¼ sugar
16 ounce glass with ice

Shake well and pour into glass with fresh lemon slice.

Request for cold salad recipes.

ALICE'S CAULIOLIVE SALAD (8-4-01)

1 raw cauliflower cut up
1 jar green olives chopped
1 cup french onion dip, thinned with olive oil

Combine ingredients and chill.

TACO SALAD (8-4-01)

lettuce
1 pound burger, brown it with onion and green peppers
typical ingredients for tacos

Mix all taco type ingredients and top with crushed Frito's corn chips.  Use French dressing.

7-GRAIN BREAD (silver anniversary cookbook page 28) 8-4-01

3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey or molasses)
whole wheat flour
4 tablespoons vegetable oil
1 tablespoon salt
½ cup buckwheat flour
½ cup soy flour
½ cup cornmeal
½ cup uncooked rolled oats
½ cup rye flour
½ cup millet (cracked, if desired)

Combine the water and yeast to dissolve. Add the sweetener of your choice and 3 cups whole wheat flour. Beat 2½ minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds. Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350° for 50 minutes. Cool on a wire rack.

RHUBARB PUDDING CAKE (From Alice 6-30-01) 8-11-01 Top of page

1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
½ cup milk
1¼ cup flour
2 tsps. baking powder
¼ tsp. salt

Topping:
1 cup boiling water
1 cup sugar

Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11" pan. Pour the water and sugar mixture over top and do not mix. Bake at 375° for 30-40 minutes.

CHOCOLATE CAKE (FOR EASY BAKE OVEN) (11-30-98) 8-11-01

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (FOR EASY BAKE OVEN) (11-30-98) 8-11-01

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

CHEESEBURGER CHOWDER (from Nellie's Deli 7-14-01) 8-11-01

2 cups grated american cheese
1 lb browned ground beef
1 cup hash brown potatoes
4 cups milk
½ cup chopped onion
1 tsp. black pepper

In a saucepan brown beef and onions, strain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn down to simmer, add potatoes and pepper. Simmer 20 minutes. Add beef mixture and heat thoroughly.

WHIPPED CREAM FROSTING (jun69pg3 also called Mock Whipped Cream Frosting) 8-11-01

1 cup milk
4 tbsps. flour

Cook together 'til very thick. Cool. If it gets lumpy blend in blender 'til smooth.

1 cup Crisco shortening
1 cup sugar
dash salt
1 tsp. vanilla

Beat shortening for 3 minutes. Add sugar; beat 3 minutes. Add the cooled milk/flour mixture, salt and vanilla. Beat until smooth. Freezes well if you make extra.

PISTACHIO PUDDING DESSERT (didn't give) 8-11-01

1 (3.4 ounce) package instant pistachio pudding mix
2 cups cold milk
1 pint heavy cream
2 tablespoons white sugar
1 (9 ounce) package chocolate wafers
10 chocolate covered almond butter crunch candies, crushed

Directions

Prepare pudding with milk as directed on package. Chill in refrigerator. Whip cream with sugar until stiff peaks form. Fold one quarter of whipped cream into pudding. In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one third of whipped cream over wafers. Sprinkle one third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.

PISTACHIO PUDDING DESSERT (didn't give) 8-11-01

3 packets ladyfingers
7 ounces instant pistachio pudding mix
3 cups milk
1 packet Cool Whip
4 Heath candy bars

Mix 2 (3½ oz.) boxes of instant pistachio pudding mix according to package directions using 3 cups of  milk.  Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate.

FLUFFY WHITE FROSTING 8-11-01

Combine:

1 cup sugar
1/3 cup water
¼ tsp. cream of tartar
dash salt

In a saucepan add above ingredients. Bring to boiling stirring 'til everything dissolves. Very slowly add the sugar syrup to 2 unbeaten egg whites beating constantly 'til stiff peaks form. About 7 minutes. Beat in 1 tsp. vanilla. Will frost 2 8 or 9" layers or 1 tube cake.

FLUFFY WHITE FROSTING W/CREAM CHEESE 8-11-01

In a medium bowl beat together:

1 3 oz. pkg. softened cream cheese
¼ cup margarine or butter
3 cups sifted powdered sugar
2 tbsps. liquid (use orange juice, milk or flavor of your choice)

Beat 'til combined. In a small bowl beat 1 cup whipping cream to soft peaks and add to cream cheese mixture. Can add coconut, orange peel or another to go with the cake you want to bake.

SHEPHERDS PIE (repeat didn't say from when) 8-11-01

3 lbs. ground beef
2 cans creamed corn
1 onion, chopped
grated cheese
instant mashed potatoes (8 serving size)

Brown ground beef and drain. Make mashed potatoes according to directions on package. Add creamed corn on top the browned meat. Put potatoes on top. Bake in 350° oven about 30 minutes just until potatoes start to brown and top with cheese.

ALICE'S CAULIOLIVE SALAD  (8-4-01) 8-11-01

1 raw cauliflower cut up
1 jar green olives chopped
1 cup french onion dip, thinned with olive oil

Combine ingredients and chill.

WHIPPED CREAM FROSTING (jun69pg3 also called Mock Whipped Cream Frosting) 8-11-01

1 cup milk
4 tbsps. flour

Cook together 'til very thick. Cool. If it gets lumpy blend in blender 'til smooth.

½ cup each Crisco shortening and margarine or butter
1 cup sugar
dash salt
1 tsp. vanilla

Beat shortening for 3 minutes. Add sugar; beat 3 minutes. Add the cooled milk/flour mixture, salt and vanilla. Beat until smooth.

Shepherds Pie idea: use can of Larson's Vegall or package of frozen mixed vegetables. Also use gravy and any leftover meat. Just use amounts you want. Bake about 30 minutes.

DEATH BY CHOCOLATE BROWNIE PIE (sep/oct90pg6 gave this one instead of DEATH BY CHOCOLATE see below) 8-18-01 Top of page

10" unbaked pie crust
Filling:
21 oz. package fudge brownie mix
6 oz. bag semi sweet chocolate chips
1 cup chopped pecans
½ cup oil
¼ cup water
1 tsp. coffee liqueur (optional)
1 egg

Topping:

1½ cups whipping cream
1 tbsp. powdered sugar
1 tbsp. chocolate flavored syrup
1 tsp. chocolate liqueur (optional)
Chocolate curls for topping (optional)

Preheat oven to 375°. Prepare pie crust in 8-10" spring form pan, lightly pressing bottom and sides down. Combine all filling ingredients and beat 50 strokes by hand. Pour into crust and bake 50-55 minutes. Let cool one hour. Remove sides of pan and let pie cool completely. Combine topping ingredients and beat till stiff peaks form. Spoon over filling. Top with chocolate curls and refrigerate.

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (didn't give, gave DEATH BY CHOCOLATE BROWNIE PIE see above) 8-18-01
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)

POWDERED SUGAR CORN SYRUP FROSTING 8-18-01

1½ cups powdered sugar, packed
1½ tbsps. boiling water
1 tsp. butter
½ tsp. vanilla
1 tsp. corn syrup

Turn sugar into mixing bowl. Separately, combine boiling water with butter, when melted, add vanilla and syrup. Add to sugar and beat until smooth. Add more boiling water, drop by drop to produce spreading consistency. Beat 2-3 minutes until very creamy, keeping sides of bowl scraped down. Spread immediately on warm cake. Frosts 2 8 inch layer cakes.

GREEN CHILE CHEESEBURGERS (foodtv.com 8-18-01) 8-18-01

Recipe courtesy Gourmet Magazine

1½ pounds ground beef sirloin
Salt and freshly ground pepper
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon chili powder
4 fresh Anaheim chilies
1 fresh Poblano chile
3 tablespoons vegetable oil
¼ cup minced onion
1 garlic clove, minced
1½ teaspoons all purpose flour
1/3 cup water
4 thick slices Cheddar cheese
4 hamburger buns

In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, and chili powder. Gently form the meat into 4 (6 ounce patties), about ½ inch thick, and place on a plate. Refrigerate the burgers, covered until needed. Preheat broiler or grill. Char the chilies on all sides, turning occasionally with tongs, about 5 to 10 minutes. Transfer blackened chilies to a large bowl and cover tightly with plastic wrap. Let stand for 30 minutes or until cool enough to handle. Wearing rubber gloves, peel the chilies. Trim off stems, slice in half and discard seeds and ribs. Coarsely chop the chilies.  In a saucepan heat the oil over moderate heat and cook the onion until soft. Add the garlic and cook for another minute. Add the flour and cook for 2 minutes, stirring to coat. Slowly add the water, stirring to combine, and bring the mixture to a simmer. Stir in the chilies and cook until thickened. Season to taste with salt. Keep warm. Cook the burgers to desired degree of doneness. Top each burger with a slice of cheese and cover, cooking until cheese melts. Transfer each burger to a bun and top with chile mixture. Serve immediately.

Yield: 4 servings

Hint: Corn starch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the "thickening power" of flour, so it's necessary to use only half as much. Example: If recipe calls for ¼ cup of flour, use just 2 tablespoons corn starch.

BAR-B-CUPS (from Alice) 8-18-01

¾ pound ground beef
¼ cup chopped onion
½ cup BBQ sauce
2 tbsps. brown sugar
1 10 ounce can Hungry Jack Big Flaky Biscuits
¾ cup shredded cheddar

Heat over 400°. Brown ground beef and onion in skillet. Drain. Add BBQ sauce and brown sugar. Separate biscuits, place each in ungreased muffin cup. Push down in the middle. Spoon meat mixture into each cup. Sprinkle on the cheese. Bake 10-12 minutes until golden brown.

A caller suggested Boric acid or talcum powder to kill silverfish.

Hint: To kill silverfish. There are organic products containing boric acid or pyrethrum (made from chrysanthemums) that can be found at most garden centers and that should help get rid of them. Even these can be toxic if ingested in large quantities or in small amounts over a period of time, though, so please use caution around children and pets.

COOKIES ‘N’ CREAM BROWNIES (didn't give) 8-18-01

Cream Cheese Layer:
1 package (8 oz.) cream cheese, softened
¼ cup sugar
1 egg
½ tsp. vanilla extract
Brownie Layer:
one package brownie mix
12 cream filled chocolate sandwich cookies, crushed

In small mixing bowl, combine cream cheese, sugar, egg, and vanilla until smooth; set aside. Make brownies as directed on package.  Stir in cookie crumbs.  Pour into a greased 11 x 7 x 2 in. baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl.  Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Cool completely. Source :adapted from “Taste of Home”, Oct./Nov. ‘98

CRICKET SPRAY (sep/oct97pg4) 8-18-01

5 ozs. turpentine
5 ozs. liquid soap
5 gallons water

Spray around foundation of house or garage.

CRICKET BAIT (jun65pg3) 8-18-01

9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa

Mix together Place in bottle caps near crickets.

OYSTER SNACK CRACKERS 8-25-01 Top of page

2 bags oyster crackers
1 cup oil
1 tsp. lemon pepper
1 tsp. dill weed
1½ tsps. garlic powder
1 pkg. dry hidden valley ranch dressing mix

Put crackers in clean ice cream pail. In another bowl heat oil in microwave. Mix lemon pepper, dill wee, garlic powder, and dressing mix. Whisk together with the oil. Pour over crackers. Put lid on container and shake well, several times.

CHEESEBURGER CHOWDER(from Nellie's Deli 7-14-01) 8-25-01

2 cups grated american cheese
1 lb browned ground beef
1 cup hash brown potatoes
4 cups milk
½ cup chopped onion
1 tsp. black pepper

In a saucepan brown beef and onions, strain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn down to simmer, add potatoes and pepper. Simmer 20 minutes. Add beef mixture and heat thoroughly.

JELL-O DESSERT  (from Lucille) 8-25-01

2 9 oz. containers cool whip
1 pound cottage cheese
1 tall can crushed pineapple, drained
2 small boxes, Jell-O strawberry or raspberry, dry

Dissolve Jell-O in cottage cheese and pineapple and fold in cool whip. Put in 9x13 pan.

TRAIL MIX 8-25-01

1 pound bag M&M's, plain or 8 ozs. each of peanut or plain, or any flavor
1 large jar planter's dry roasted peanuts
1 15 oz. box raisins
1 pound bag jelly beans
any non chocolate candy like candy corn or licorice

Put in an ice cream bucket or bowl and put on lid and shake it up.

MARY LOU'S MOUSSE 8-25-01

1 12 oz.  container of soft cream cheese
1 12 oz. jar Smucker's Marshmallow Cream
1 jar Smucker's Hot Fudge
4 snack cups Jell-O chocolate pudding
1 8 oz. tub cool whip
1 chocolate graham cracker crust sprinkled with pecans

Cream together the cream cheese and marshmallow cream, until easy to work with. Mix in hot fudge until smooth. Gently fold in pudding. Then gently fold in 4 ozs. of the cool whip. Pour into crust. Drop on the rest of the cool whip and drizzle with caramel.

Variations:
Omit chocolate and hot fudge and use lemon or cherry pie filling or whatever flavor you like. Or you
can put it in parfait glasses and layer with Oreo cookies.

Questioned how to keep Cheeseburger Chowder from curdling. Suggested maintaining low to medium heat while bringing to a boil. (from Nellie's Deli 7-14-01) 8-25-01 (see above)

AMY'S SALAD WITH APPLESAUCE AND JELL-O
8-25-01

2 cups applesauce
1 6 oz. pkg. raspberry Jell-O
Mix well.

½ cup orange juice
1 can diet 7-up

Mix all ingredients well and let set.

RAW SPINACH SALAD (from Alice) 8-25-01

Chopped raw spinach and slivered almonds.

Dressing:
½ cup olive oil
1 tbsp. soy sauce
1/3 cup sugar
¼ cup vinegar

Mix well and pour over salad.

IRENE'S COOKIES (may/jun96pg6) 8-25-01

1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco butter flavored

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.

EGGLESS, BUTTERLESS, MILKLESS CAKE 8-25-01

1 cup raisins
1½ cups water

Boil for 5 minutes. Cool slightly and add:

1 tbsp. melted shortening or oil
1 cup sugar

Sift together and add to raisin mixture
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt

Beat well and pour into greased cake pan. Bake at  350° for 45 minutes. Top with a powdered sugar frosting.

HOW TO KILL SILVERFISH: Mix one cup of hot starch and one teaspoon arsenic of lead. Allow to soak into a blotter. After blotter dries, cut into sections and place in locations that may be attractive to silver fish.

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