Radio Given Recipes July

Jul. 6  Jul. 13  Jul. 20  Jul. 27

Live at the Farmer's market 7-6-13 Top of page


1 1/2 lbs. wild sockeye salmon
3 tbsps., firmly packed
2 tbsps. soy sauce
1/2 cup dry white wine
1/3 cup dry sherry
1/2 tbsp. olive oil

Prepare plank by putting in water for several hours prior to grilling time. In a mixing dish combine the brown sugar, soy sauce, white wine, and sherry in a baking dish that will hold salmon. Lay out the salmon skin side up. Pour marinade over the salmon. Lift so marinade reaches all parts. Let marinate for 30 minutes, then turn and let that soak in for 30 minutes. Heat grill to medium. Five minutes before you add fish put plank on. Brush with olive oil Add salmon fillet skin side down. Close lid and let cook til it reaches 140 degrees.


1 cup water
1 1/2 cups sugar
1/3 cup corn starch

Combine in glass dish or measuring cup and microwave at 1-1/2 minute increments until thick and bubbly.


4 cups pitted cherries
2 capsful almond extract
1-2 tbsps. butter


Tips, Hints and Helps: How to clean your grill. Put a cereal bowl of ammonia in the grill, close lid, cover it with a black plastic and tape it up with duct tape to seal seams. Leave in hot sun for 4-5 hours, then spray with hose and it'll take it right off. 7-13-13 Top of page

BUTTERFINGER PIE (6-29-13) 7-13-13

6 large butterfinger candy bars, crushed
8 oz. cream cheese, softened
12 oz. cool whip
1 graham cracker crust

Mix 1st 3 ingredients. Put in pie crust and chill until firm.


4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.


Place 24 or more ears of corn in a cooler. Add enough boiling water to just cover the ears. Close and let stand 30 minutes, then test for doneness. Corn will remain at perfect doneness for 2 hours.


16 oz. cream cheese, softened
1 1/3 cups shredded mexican blend cheese
1 tsp. finely minced garlic
1 1/2 tbsps. chili powder
1 tsp. cumin
salt to taste
cayenne pepper to taste
1 chicken, shredded
1 bunch cilantro
4 green onions
10 oz.  can Ro-Tel tomatoes
1 pkg. jalapeno cheddar tortillas

Mix cheeses until blended. Add remaining ingredients. Mix well. Cover and refrigerate 1 hour. Place 1 heaping spoonful of mixture on each tortilla and spread out to the edge. Roll up, cut into slices and serve.

MAID RITES 7-13-13

1 pound ground beef
1 regular can chicken broth
1 tsp. chili powder
1 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1 pouch dry onion soup mix

Mix together in saucepan and boil down. Skim fat off top. Mix together and heat through.

SWEET CORN METHODS 7-20-13 Top of page

Pull down leaves and remove silk. Replace some leaves and microwave until done.

Put corn into container and add a little water. Use the vegetable setting on your microwave.

HOMEMADE CINNAMON ROLLS (from 7-27-13  Top of page

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.
Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)

Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.

Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.

Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).

Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.

Makes 16 rolls.


In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.


Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.


Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.
To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.

To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.

SWEET CORN CHOWDER (Jennifer Goodlove) 7-27-13

1/2 stick butter
1 sweet onion
1 carrot
2 celery stalks
6 ears corn
1 quart potatoes or 6 medium potatoes
1/2 red bell pepper
2 tbsps. chicken broth

Cut corn off cob. Melt butter and add carton of half and half. Put all ingredients in together. Add 4 oz. cream cheese, 1 can cream of mushroom soup. Heat thoroughly.


8 pounds watermelon rind

1 cup pickling salt
4 1/2 cups cider vinegar
6 pounds sugar
40 cloves

Day 1. Prepare the rind:

Cut the watermelon into 3/4-inch slices. Trim the rind away from the pink flesh; make sure no pink is left on the rind. Trim away the outer skin. Cut the rind into approximately 3/4-inch cubes. Toss with the pickling salt in a large bowl and refrigerate overnight.

Day 2. Prepare the jars and lids:

Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.

Pickle the rind:

Rinse the rind thoroughly and drain, twice. In a large stockpot, combine the vinegar, sugar and cloves, and bring to a boil, stirring until the sugar is completely dissolved. Add the rind to the brine, bring back to the boil, reduce to a low boil and cook uncovered until the rind is translucent, about 20 minutes.

Fill and close the jars:

Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the stockpot with the pickled rind. Turn the heat under the canner to high. Use a ladle to pour the pickled rind into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.

Seal the jars:

Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.

Remove and cool:

Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Label and store:

Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for 3 weeks before opening. Jars can be stored for up to a year. Refrigerate after opening.

HEAVENLY OREO DESSERT (6-29-13) 7-27-13

15.35 oz. package double stuff Oreo cookies
1/2 cup butter, melted
2 pkgs. instant chocolate pudding mix
3 1/4 cups cold milk
16 oz. cool whip
8 oz. cream cheese, softened
1 cup powdered sugar

Crush oreos. Set aside 1/2 the crumbs. Put remaining crumbs into the bottom of a 9x13" pan. Pour butter over crumbs and mix well. Press into pan to form crust. In bowl, whisk together pudding and milk. Cover and refrigerate until set. In medium bowl, blend cream cheese until smooth. Slowly add in powdered sugar. Fold in cool whip and spread mixture over crust. Pour pudding over cream cheese mixture and spread over top. Spread the remaining cool whip over the pudding. Top with remaining cookie crumbs. Cover and chill for 2 hours before serving.

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