Radio Given Recipes September

September 4September 11  September 18  September 25

No Show 9-4-04 top of page

No Show 9-11-04 top of page

Sharon's Chuckwagon Beans (8-28-04) 9-18-04 top of page

1/2 lb. bacon, cut up
1/2  lb. hamburger
1 large onion, diced
1 16 oz. can butter beans, undrained
1 16 oz. can kidney beans, undrained
1 20 oz. can pork & beans, undrained
dash of WOR sauce

Brown bacon, hamburger and onion. Drain. Put into casserole or crockpot. Add
all UNDRAINED beans. Mix all remaining ingredients together and stir. Bake
at 350° for about 1 hour or in a crockpot all day on low.

OPEN LINE TARNISH REMOVER (jan/feb90pg8) 9-18-04

In aluminum pan, bring 2 qts. water, 2 tsps. soda and 2 tsps. salt to a
boil. Remove from heat. Arrange silverware in pan so that each piece is
touching pan. Let set for 2 hours. Remove silver. Rinse in warm water. Dry
with soft cloth.

HOMEMADE TARNISH REMOVER (april64pg1) 9-18-04

In an aluminum pan, bring 2 quarts water,
2 teaspoons baking soda and 2 teaspoons salt to a boil. Remove from heat.
Arrange tarnished silverware in the pan so each piece touches the pan
somehow. Let set for a couple of hours. Remove silverware, rinse in warm
water and dry with soft cloth.

LEMON CAKE MIX COOKIES (2-5-99) 9-18-04

1 large egg
1½ cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by
hand. Shape into small balls; roll in some powdered sugar. Flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.

Carrot Bake (Mr. Food 9-14-04) 9-18-04

3 jars (4 ounces each) carrot baby food
1/2 cup (1 stick) butter, melted
3 eggs
1 cup all-purpose flour
1 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder

Preheat the oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine the carrots and butter; mix well. Add the remaining ingredients and mix until well blended.
Pour into the baking dish and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.

OPTIONS: Even though your gang will love this just the way it is, when you want a change, use baby food squash, pumpkin or corn in place of the carrots.

Breading for Jalapeno Poppers 9-18-04

4 oz. flour
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper

1 egg, beaten
1/2 cup milk
1 cup bread crumbs

Combine dry ingredients. Combine beaten eggs and milk to make an egg wash. Put bread crumbs in another bowl. Dredge jalapenos in seasoned flour mixture. Dip into egg wash. Coat with bread crumbs. Deep fat fry at 350° until golden brown with internal temperature of 160°.

Tips, Hints and Helps: Let breading dry on peppers before dropping into oil. 9-18-04

Tips, Hints and Helps: To Remove Tarnish: 9-18-04

Mix 5 oz of carnation nonfat dry milk. 12 oz. water and 1 tbsp. white vinegar or real lemon juice. Let silver stand over night, rinse and dry thoroughly.

Kitchen Sink Stovetop Casserole 9-18-04

1/2 pound bacon, cut into 1 inch pieces, fry and save grease
2 medium zucchini or 1 zucchini and 1 yellow summer squash, cut in 1 inch
1 medium onion, diced
1 tsp. prepared garlic

Cook in with bacon and grease until squash or zucchini softens. Add 3 peeled and chopped tomatoes. Just before serving, add 1 cup shredded cheese.

Cream Puff Dessert (jan/feb94pg7, same as only less milk) 9-18-04

1 stick margarine or butter
1 cup water
1 cup flour
a little salt
4 eggs

Bring water, margarine and salt to a boil. Add 1 cup flour. Remove from heat
add eggs 1 at a time. Beating after each addition. Spread into greased 9x13"
pan. Bake for 15 minutes at 450°. Reduce heat to 325° and bake for 25 more minutes.


8 oz. Cream cheese
2 3 oz. pkgs. instant vanilla pudding
2 1/2 cups milk

Beat very well. Pour over crust. Top with 8 oz. cool whip. Drizzle with
chocolate syrup.

Punch 9-18-04

1/2 gallon pineapple sherbet
3 quarts ginger ale

Tips, Hints and Helps: To keep turkey moist in a roaster, save broth (or add water) to the roaster to keep moist. Can also serve in broth. 9-18-04

HONEY MARSHMALLOWS 9-25-04 (Guest: Eastern Iowa Honey Queen) top of page

2 envelopes unflavored gelatin
1/4 cup fresh coconut juice
1 cup honey
3 cups shredded fresh coconut

Softened the gelatin in the coconut juice.  Bring the honey to a boil, then place in a large mixing bowl and beat.  Add the softened gelatin slowly to the honey and beat until very light -- not less than 10 to 15 minutes.  Pour into oiled 9-inch square cake pans  and let stand for 2 days to set.  Turn out of pans and cut into squares, then roll the squares in the shredded coconut.  If the candy sticks to the knife when cutting, wet the blade in cold water.


8 (3/4" thick) slices French bread
4 eggs
1 cup milk
1 tbsp. honey
1/8 tsp. salt
2 tbsp. orange juice
1/2 tsp. vanilla extract
1/4 cup butter or margarine, divided

Place bread in a 13 x 9" pan.  Combine eggs, milk, honey, salt, orange juice and vanilla.  Beat well.  Pour mixture over bread slices, turning slices over to coat evenly.  Cover and refrigerate overnight.  Melt 2 tbsp. butter in a large skillet.  Remove 4 slices of the bread from dish.  Sauté in the butter 4 minutes on each side until browned.  Repeat procedure with remaining butter and bread slices.


1 can sweetened condensed milk
1/3 cup lemon juice (or lime juice)

Combine the two together.  Then fold in 1 carton of Cool Whip.  Pour into a graham cracker crust and chill.


1 tbsp. unflavored gelatin
1/4 cup cold water
4 eggs, separated
3/4 cup honey, divided
1/2 tsp. salt
1/2 cup lemon juice
1 tsp. grated lemon rind
1 baked pie shell
1 cup heavy cream

Soften gelatin in  the cold water.  Combine the slightly-beaten egg yolks, 1/4 cup of the honey, salt, lemon juice and grated rind in the top of a double boiler.  Place over boiling water and cook until of custard consistency, stirring constantly.  Add softened gelatin and stir to dissolve.  Remove from heat and cook until mixture begins to thicken.  Beat 3 of the egg whites 'til stiff.  Then gradually beat in  1/4 cup of honey.  Fold into the custard mixture.  Turn into baked pie shell.  Chill until firm.  Beat remaining egg white until stiff and gradually beat in 2 tbsp. of the remaining honey.  Whip the cream until stiff while gradually adding what is left of the honey.  Combine with the sweetened egg whites and spread on pie just before serving.

Crystallized honey can be put in lukewarm water to make liquid again.


1/2 cup apple cider vinegar in a small container.  Cover with plastic wrap.  Poke holes in the plastic wrap and set in the afflicted room.


Pour soda into sink.  Then pour vinegar down sink.  Then run hot water through.

IRENE'S COOKIES (may/jun96pg6) 9-25-04

1 cup brown sugar
1 cup white sugar
1 cup Crisco oil
1 cup Crisco, butter flavored
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4(?) tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)

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


Crush 1 box Famous (brand) chocolate cookies.  Mix crumbs with 6 tbsp. melted butter.  Pack most into a 9 x 12 or 2 - 8" pans.

Combine 1/2 gallon vanilla ice cream with 4 tbsp. Creme de Menthe and 3 tbsp. Creme de Cocoa.  Combine well.  pour into crust.  Sprinkle with the remaining crumbs on top.  Freeze.


Chocolate cookie crust
32 large or 3 cups mini marshmallows
1/2 cup milk
1/4 cup Creme de Menthe
3 tbsp. white Creme de Cocoa
1-1/2 cups chilled whipping cream
green food coloring if desired

Heat, stirring constantly, the marshmallows and the milk.  Cook until thickened.  Chill.  Then blend in the liquors.  Beat the cream in a chilled bowl and gradually add the marshmallow mixture.  Pour into crust.  Sprinkle with grated semi-sweet chocolate if desired.  Chill at least 3 hours before serving.

RUM CREAM PIE (courtesy of Weekday Live jan/feb78pg6) 9-25-04

¾ cups sugar
3 tablespoons cornstarch
¼ teaspoon salt
1¾ cups milk
3 beaten egg yolks
¼ cup rum
2 tablespoons butter or margarine
½ teaspoon vanilla

In saucepan combine sugar, cornstarch and salt; gradually stir in milk. Cook and
stir over medium heat until mixture is thickened and bubbly. Cook and stir 2
more minutes. Remove from heat. Stir moderate amount of hot mixture into 3
beaten egg yolks; immediately return to hot mixture and cook 2 more minutes,
stirring constantly.

Remove from heat. Stir in rum, butter and vanilla. Pour into cooled, baked 8
inch pastry shell. Chill thoroughly. Garnish with whipped cream and grated semi
sweet chocolate.


Cut up and soak in salt water.  Rinse.  Mix with 1 cup sugar and 1/2 cup vinegar (and celery seed if you like).  Store in containers in freezer.

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