Radio Given Recipes - January 2002

Radio Given Recipes January

POTATO SOUP IN A JAR (1-29-99) 1-5-02 top of page

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On
gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth. (white pepper is
from the middle of the peppercorn and it contains more heat taste than black pepper. black pepper contains more of the pepper taste you can also use regular pepper for this recipe)

The white cake mix with chocolate chips and eagle brand milk (see below yummy bars)

DILL BREAD (for bread machine) 1-5-02

2 tsps. active dry yeast
3½ cups bread flour
1 tsp. salt
1 egg
¾ cup cream style cottage cheese
¾ cup sour cream
3 tbsps. sugar
3 tbsps. dried minced onion
2 tbsps. dill seed
1½ tbsps. butter/margarine

In bread machine pan, place first 4 ingredients in order suggested by manufacturer. In saucepan
combine remaining ingredients. Heat to 70-80°. Pour into bread pan. Select basic bread setting.
Choose crust color and loaf size if available. Bake according to bread machine directions. Makes
one 2 lb. loaf.

TIPS FOR BREAD (for bread machine or regular) 1-5-02

Use a white bread recipe and throw in 2-3 tsps. of spices, like garlic or dill seed that you would
like or even bacon and cheese. Use cheddar for strong flavor. If using raw vegetables soak them
like you would raisins so it doesn't dry out the bread.

BACON LETTUCE & TOMATO DIP (12-29-01) 1-5-02

1 lb. bacon, cut up, fried crisp
1 tomato, diced
1 cup sour cream
1½ cups mayonnaise

Mix together and chill. Serve on crackers, ritz or town house.

BACON LETTUCE & TOMATO PIE (12-29-01) 1-5-02

12 slices bacon, fry and crumble
1 cup shredded cheese
½ cup milk
½ cup mayonnaise
chopped onion to taste
4 eggs
1 cup bisquick
salt and pepper to taste

Grease 9 inch pie pan with butter. Layer bacon crumbs on bottom and cheese on top. Beat remaining
ingredients until smooth. Pour over top. Bake at 400° 30-35 minutes. Cool 5 minutes. Garnish with
mayonnaise, lettuce, tomato and bacon.

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking
magazine pg.14-15. (5-12-01) 1-5-02

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 oz.. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

In mixing bowl combine first 5 ingredients. Beat on medium speed for 2 minutes. Pour into
ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center.
Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg.
Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a
mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2
minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves. (could use other flavor fruit and jello)

DILL BREAD 1-5-02

Dissolve 1 pkg. dry yeast in ¼ cup warm water. In large bowl combine 1 cup lukewarm cream style cottage cheese with 2 tbsps. sugar, 1 tbsp. butter/margarine 1 tbsp. finely chopped onion, 2 tsps. dill seed, 1 tsp. salt, ¼ tsp. baking soda, 1 egg and yeast mixture. Gradually add 2¼-2½ cups flour or enough to make a stiff dough. Beat well after each addition. Cover and let rise in warm place for 50-60 minutes or until double. Punch down and turn into well buttered 1½-2 qt. round casserole. Let rise until light 30-40 minutes. Bake at 350° for 40-50 minutes. Brush bread with soft butter when removed from oven and sprinkle with salt.

Yummy Bars (12-29-01) 1-5-02

1 box yellow cake mix
1 egg
½ cup butter

Combine those ingredients and mix. Press 2/3rds of mix in bottom of 9x13" greased cake pan.

Melt over low heat:

1 12 oz. pkg. chocolate chips
1 can sweetened condensed milk

Pour chocolate mixture over cake mixture. Sprinkle the rest of the crumbs on top. Bake at 350° 20-25
minutes until golden brown.

HOMEMADE GRANOLA (jan/feb96pg4) 1-5-02

5 cups of quick oats
¾ cup brown sugar
1/3 cup vegetable oil
½ cup raisins*
½ cup dry milk
1/3 cup honey
¾ tsp. cinnamon
Pinch of salt

Mix brown sugar, oil and honey in a sauce pan. Heat until the sugar is dissolved. Combine with other
ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375° for 10
minutes. Let cool in pan. Store in an air tight container.

Optional: add nuts, wheat germ, coconut, dates etc.
*Add raisins after cooking

Easy bake oven websites

http://www.deja.com just type in easy bake oven
http://www.recipe.com
http://www.cookbook.com
http://www.recipesinajar.com

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking magazine pg.14-15.(5-12-01) 1-12-02 top of page

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 oz. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

80th Anniversary Cookbook (2001) Correction

Pg. 130 French silk pie. Says 1 tsp. vanilla two times. Should only have 1 tsp. of vanilla. See corrected recipe below.

FRENCH SILK PIE (nov/dec82pg3) 1-12-02

Baked and cooled 8-9 inch crust
½ cup soft butter
¾ cup sugar
2 (1 ounce) squares unsweetened chocolate, melted
3-4 eggs
1 teaspoon vanilla
1 cup whipped cream, whipped and sweetened
2 tablespoons finely cut pecans

Beat butter and cream sugar. Mix in chocolate and vanilla. Beat in eggs one at a time. Beat 3-5
minutes on high after each egg. Fold in cream and pour into crust. Chill. Sprinkle nuts on top.

ROSEMARY BREAD (from Monti's La Casa Vieja restaurant in Tempe, Arizona) 1-12-02

1 tbsp. sugar
1 cake of yeast
1½ cups lukewarm water
4 cups flour
2 tsps. salt
½ cup finely chopped onion
dried rosemary
olive oil
salt as needed

Add sugar and yeast to water. Stir to dissolve yeast. Add flour, salt and onion. Knead until smooth. Place dough in oiled bowl, let rise until doubled in size. Punch down and flatten dough on oiled cookie sheet, 'til about 1 inch thick. Use olive oil on top of dough, let rise until doubled. Sprinkle with salt and rosemary. Bake at 400° 10-25 minutes.

PHEASANT (Lew Finch) (11-9-99) 1-12-02

Boneless pheasant breast, many as u want
cooking sherry
flour
pepper
vegetable oil
fresh sliced mushrooms
sour cream
slivered almonds

Layer in casserole dish after rolling pheasant in flour and browning. Spread generous amount of sour cream and mushrooms. Then another layer of breast. Add almonds and sherry. Place in oven covered 350° 90 minutes. If less than 3 breasts cook less than 90 minutes. Serve with wild rice. (below)

WILD RICE (Lew Finch) (11-9-99) 1-12-02

1 cup long grain wild rice
1 cup cheddar cheese, cubed
1 # 2 can of tomatoes or dried tomatoes
1 cup ripe olives, sliced
1 small can mushrooms, drained
½ cup chopped onions
¼ cup olive oil
salt to taste
1 tsp. pepper
½ cup boiling water

Precook rice for awhile until it begins to come apart. Mix all ingredients together except boiling water. Drain rice and mix with rest. Bake 350° uncovered in glass casserole dish 1 hour. Add water to moisten if needed.

Frank's Casserole (Ham and Broccoli Bake Linda Roggow) 1-12-02

2 10 oz. pkgs. frozen chopped broccoli
½ cup chopped onion
2 tbsps. water
2 10½ oz. cans cream of cream of chicken soup
1 cup shredded sharp american cheese
½ cup milk
3 cups chopped cooked ham
2 cups minute rice, cooked
½ tsp. WOR sauce

In a 2½ qt casserole. Micro cook broccoli, onion and water covered for roughly 10 minutes until
tender. Stir twice to break up broccoli. Blend in soup cheese and milk. Stir in ham rice and WOR
sauce. Micro cook 10-11 minutes. Stir twice. Let stand covered for 5 minutes. Stir before serving. Garnish with parsley if desired. Serves 8. Can bake in conventional oven for 45 minutes or more at
350°.

PRETZELS (SOFT, LARGE) (jan/feb76pg3) 1-19-02 top of page

1 cake yeast, dissolved in 1½ cups warm water
Add:
1 tsp. salt
1 tbsps. sugar
Blend in 4 cups flour

Knead dough until smooth. Cut in small pieces and roll into ropes and twist into desired shapes.
Place on lightly greased cookie sheets. Brush each pretzel with 1 beaten egg. Sprinkle with coarse
salt. Bake immediately at 425° for 12-15 minutes. Makes about 18 large pretzels.

For HARD PRETZELS, use 1¼ cups water and add ¼ cup melted butter. Make the pretzels
smaller and bake until brown.

DILL BREAD (1-5-02) 1-19-02

Dissolve 1 pkg. dry yeast in ¼ cup warm water. In large bowl combine 1 cup lukewarm cream
style cottage cheese with 2 tbsps. sugar, 1 tbsp. butter/margarine 1 tbsp. finely chopped onion, 2 tsps.
dill seed, 1 tsp. salt, ¼ tsp. baking soda, 1 egg and yeast mixture. Gradually add 2¼-2½ cups
flour or enough to make a stiff dough. Beat well after each addition. Cover and let rise in warm
place for 50-60 minutes or until double. Punch down and turn into well buttered 1½-2 qt. round casserole. Let rise until light 30-40 minutes. Bake at 350° for 40-50 minutes. Brush bread with
soft butter when removed from oven and sprinkle with salt.

Tip: Boil water and put baking soda in and it will lift the food off. 1-19-02

Pretzels from Alice the Bread Lady 1-19-02

1 16 oz. loaf frozen bread dough, thawed
1 egg
1 tbsp. water
sesame seeds, poppy seeds, or coarse salt

Roll dough out into 12 x 6" rectangle. Cut into 12 6x1 inch strips. Roll into ropes 13" long. Shape
into pretzels. Place 1" apart on a well greased baking sheet. Let stand uncovered for 20 minutes.
Mix egg and water and brush on pretzels. Sprinkle topping on the pretzels. Bake at 350° for 18-20 minutes. Cool on wire rack.

Alice's Granola Bars 1-19-02

½ cup butter/marg
2/3 cup dark brown sugar, firmly packed
1/3 cup honey
1½ cups quick cooking rolled oats
1 cup finely chopped dried apricots
½ shredded coconut
½ cup chopped almonds
½ cup toasted wheat germ

Place butter in 2 qt glass dish. Heat in microwave on full power for 1 minute, until melted. Stir in
brown sugar and honey until smooth. Gradually stir in remaining ingredients. Spread evenly in a glass lasagna pan or baking dish. Cook on level 6 (half power) for 12 minutes until firm but slightly moist. Stirring half way through. Allow to cool slightly and shape into bars. Store in covered container.

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking
magazine pg.14-15. (5-12-01) 1-19-02

SWEDISH MEATBALLS FOR 100 (nov/dec94pg5) 1-19-02

31 lbs. ground meat (1/3 pork)
12 eggs
8 pkgs. dried, minced onion or 2 lbs. frozen onion, chopped
2 tbsps. pepper
1 tsp. allspice or nutmeg
5 lbs. bread crumbs
10 tbsps. salt
2 cans beef Consommé

Preheat oven to 350°. Grind meats together. If using cubed bread crumbs, use 4 large bags of plain
& 2 large bags of seasoned cubes. Crush cubes, or run them through a blender. Beat eggs slightly
and sprinkle over remaining ingredients. Mix well. Form into desired size balls. Place meatballs in
cake pan and bake about 1 hour, until browned. The meatballs should brown evenly, and hardly ever need turning.

BACON LETTUCE & TOMATO PIE (12-29-01) 1-19-02

12 slices bacon, fry and crumble
1 cup shredded cheese
½ cup milk
½ cup mayonnaise
chopped onion to taste
4 eggs
1 cup bisquick
salt and pepper to taste

Back of oyster crackers package recipe for appetizers.

POTATO SOUP IN A JAR (1-29-99) 1-26-02 top of page

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place
½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Pheasant #1 1-26-02

Remove all the meat off the bones. Roll in flour. Fry in butter 'til done.

Pheasant #2 1-26-02

Remove all the meat off the bones. Roll in flour. Brown pheasant slightly and then put in casserole
dish. Mix 1 can cream of mushroom soup and 1/2 cup white wine and pour over bird. Put in 350°
oven for about 45 minutes.

Improved Pheasant (from wild food cookbook from Francis Haversam Feb. 1, 1996) 1-26-02

1 pheasant, cut into 10 pieces, deboned and sauté in ¼ cup butter for 10 minutes
Add ½ cup water and simmer for 30 minutes.

Then in the meantime, make a béarnaise sauce of:
¼ cup red wine, burgundy preferably
1 onion, chopped fine
½ tsp. each oregano, coriander and thyme

Put pheasant in casserole dish. Mix together béarnaise and pour over pheasant. Bake at 350° for
45-60 minutes or until done.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 1-26-02

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix,
soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased
cookie sheet. Bake at 375°, 8-10 minutes.

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also
substitute chocolate chips with white chocolate chips or M&M's.

PHEASANT (Lew Finch) (11-9-99) 1-26-02

Boneless pheasant breast, many as u want
cooking sherry
flour
pepper
vegetable oil
fresh sliced mushrooms
sour cream
slivered almonds

Layer in casserole dish after rolling pheasant in flour and browning. Spread generous amount of sour
cream and mushrooms. Then another layer of breast. Add almonds and sherry. Place in oven covered
350° 90 minutes. If less than 3 breasts cook less than 90 minutes. Serve with wild rice. (below)

WILD RICE (Lew Finch) (11-9-99) 1-26-02

Precook rice for awhile until it begins to come apart. Mix all ingredients together except boiling water.
Drain rice and mix with rest. Bake 350° uncovered in glass casserole dish 1 hour. Add water to
moisten if needed.

Request for Navy Bean Soup (gave below) 1-26-02

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking
magazine pg.14-15. (5-12-01) 1-26-02

Navy Pea Bean Soup (7-1-97) 1-26-02

1 lb. navy pea beans
1 tbsp. baking soda
½ cup packed brown sugar
1 medium diced onion
3 chopped carrots
¼ cup bean soup spice

Soak beans in water overnight. Drain next day and cover beans with more water. Add baking soda
and cook 1 hour. Drain and rinse. Cover beans with more fresh water add remaining ingredients.
Cook over medium heat until done.

Bean Soup (from alice the bread lady) 1-26-02

Wash 1 pound dry navy beans. Add 2 qts. cold water. Soak overnight. -OR- Simmer 2 minutes.
Remove from heat, cover and let stand for 1 hour, don't drain.

Add:
1 meaty ham bone
½ tsp. salt
6 black peppercorns
1 bay leaf

Cover and let simmer for 3-3½ hours. Add medium onion during last ½ hour. Remove ham bone
and bay leaf. Mash beans lightly, if desired. Cut ham off bone and add to soup. Serve.

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Click here to go back to the main page.1-31-02