Radio Given Recipes November

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HOMEMADE NOODLES (from Reminisce Magazine January/February 1992) 11-3-12 Top of Page

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil

Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. Yield: 10 servings.


6 eggs
1 tsp. salt
6 tbsps. water

Add enough flour to make a stiff dough. Knead well, then roll into thin sheets on a floured surface and cut in long strips. Cook in boiling water until noodles float.


2 egg yolks
1 tsp. shortening
2 tbsp. cream
1/4 tsp. salt
1/4 tsp. baking powder

Add enough flour to make a stiff enough dough to roll. Cut and dry.


6 tbsps. chopped onion
4 tbsps. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken boullion
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 8 oz. pkgs. cream cheese

In a large saucepan saute onion in margarine until tender. Add squash, water, boullion, and spices and bring to a boil, let cook for 20 minutes until squash is tender. Puree squash and cream cheese in blender or food processor. Return to the pan and heat, but do not boil.


1/2 cup white syrup
1/2 cup water
2 1/2 cups sugar

Boil until the mixture reaches 234° to 236° or until it spins a long thread. Pour half of the mixture slowly over 2 stiffly beaten egg whites. No plastic utensils. Continue beating while the rest of the syrup boils to 280°. Beat in remaining syrup until the electric mixer can no longer mix it, then beat by hand and test a spoonful on a cookie sheet to see if it holds its shape. Add nuts if desired.

APPLE CAKE  11-3-12

1 yellow cake mix
1/3 cup oil
1/4 cup water
3 eggs, beaten
21 oz. can apple pie filling

Beat eggs and add oil and water. Mix. Stir in pie filling. pour into greased and floured 9x13" pan. Bake at 350° for 35 minutes. Can frost with cream cheese frosting.


1 cup butter or margarine
2 cups chopped onion
1/4 cup parsley
12 oz. sliced mushrooms
12 cups dried bread crumbs
1 tsp. poultry seasoning
1 1/2 tsps. sage
1 tsp. thyme
1/2 tsp. marjoram
1 1/2 tsps. salt
1/2 tsp. pepper
4 1/2 cups chicken broth
2 eggs, beaten


1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green peppers
2 8 oz. cans tomato sauce
1 tbsp. WOR sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
1 tsp. italian seasoning

Preheat oven to 350°. Add rice and water to saucepan. Bring to boil. Reduce heat and cover. Cook about 20 minutes until rice is fluffy. In a skillet over medium heat, cook beef until evenly browned. Remove and discard tops, seeds and membranes of peppers. Arrange on baking dish with hollow side facing up.  In a bowl, mix beef, rice and 1 can tomato sauce, WOR sauce and spices. Spoon an equal amount into each of the peppers. Mix remaining tomato sauce and italian seasoning and pour over top. Bake for 1 hour, basting with sauce every 15 minutes.

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