|
Send your recipe to Studio 1430 and we willl show it to the world.
Click here
Recipes Submisions
:: Rick's Potato Salad ::
Back to Top
Description: An easy to make potato salad that tastes great!
Preparation time: 45 minutes
Servings: 4-6
Category: Salads
ingredients:
- 4 to 5 cups of cibed potatoes, cooked, drained
- 1/2 cup chopped celery
- 1/2 cup chopped radishes
- 1/4 cup chopped red onion
- 3 hard-boiled eggs
- 2 tablespoons chopped sweet pickle
- 2 teaspoons sweet pickle juice
- 1/2 to 2/3 cup mayonnaise
- 1/2 to 1 teaspoon prepared mustard
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Cooking Directions:
Combine all ingredients in a bowl and stir gently to mix. Refrigerate until serving time.
Rick Crandall
Back to Top
Description: Creamed ground beef on toast
Preparation time: 30 minutes
Servings: 4-6
Category:Breakfast
ingredients:
- 1-1/2 pounds extra lean hamburger or ground chuck
- 2 table spoons Oleo or Butter
- 1 cup freshly cut chopped onion
- 2 table spoons flour
- 2 tea spoons granulated garlic
- 4 table spoons Soy Sauce
- 1 table spoon Worcestershire Sauce
- 2 cups milk
- Salt and pepper to taste
- 8 slices toast
Cooking Directions:
Brown meat, add oleo and stir. Add onions and cook until they are translucent. Add flour, stir and cook two to three minutes. Add garlic, soy sauce and Worcestershire. Mix thoroughly. Add milk and stir till it thickens. Serve on a shingle (toast}.
Tips/Comments:
Each service branch has it's own recipe for this breakfast dish. This is the way the marines fix it. Goes good with scrambled or fried eggs.
Lounge Member from Lafayette, CO
Back to Top
Description: Quick omelet boiled in a zipper bag.
Preparation time: 13 minutes
Servings:
Category: Breakfast
ingredients:
- Plastic zipper freezer bags (such as Ziploc brand);
- eggs;
- omelet ingredients of your choice;
- water;
- salt & pepper to taste.
Cooking Directions:
This is good for when all your family is together or for camping trips.
The best part is that no one has to wait for their special omelet!
Have guests write their name on a quart-size zipper freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, cooked bacon, green pepper, tomato, hash browns, salsa, mushrooms, spinach, fresh basil, etc. (Have ingredients pre chopped, diced, grated, etc.)
Each guest adds prepared ingredients of choice to their bag and shakes.
Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. (For more you could have a second pot of boiling water.)
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Tips/Comments:
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. I think children would have fun doing this. Since they chose the ingredients, they’re more likely to eat it without being picky.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready for work and are listening to The Breakfast Club. In 13 minutes, you have a nice omelet for a quick breakfast!
Barbara Winters from Aurora
Lounge Member
Back to Top
Description: Molded holiday salad
Preparation time: half hour, plus chilling time
Servings: Approx 12
Category: Salads
Ingredients:
- 1&1/2 cup ground fresh cranberries
- 1/2 cup granulated sugar
- 6 oz pkg Jello, orange or lemon (1 6oz or 2 3 oz)
- 1/4 teas salt
- 2 cups boiling water,
- 1&1/2 cups cold water
- 1 Tlb lemon juice
- 1/4 teas ground cinnamon
- 1/8 teas ground cloves
- 1 peeled orange, sectioned and diced
- 1/2 cup chopped walnuts or almonds
Cooking Directions:
Combine cranberries and sugar. Set aside.
Dissolve Jello and salt in boiling water. Add cold water,
lemon juice, cinnamon, & cloves. Chill until thickened.
Fold in cranberries, orange, and nuts. Spoon into a
six-cup mold. Chill until firm, approx four hours. Unmold. Garnish as desired.
Tips/Comments:
Sugar-free Jello works fine.
To un-mold: Loosen edges with knife dipped in warm water. Dip mold to rim in warm water for ten seconds. Shake slightly. Place chilled, moistened plate over the mold. Invert. Lift the mold off, leaving the salad on the plate. Enjoy!
- Studio 1430 Listener
Back to Top
Description: Baked Cheesecake with Little Guilt
Preparation time: 15 minutes
Servings: Depends on how you cut it...
Category: Desserts
Ingredients:
- 4 Pkg Cream Cheese (not a substitute)
- 4 Eggs (whole)
- 24 Pkgs Splenda
- 2 Tbl Spoons Vanilla
- Lemon Juice to taste
Cooking Directions:
Set out cream cheese and eggs until room temperature. Grease spring form pan and set aside. Preheat oven to 350 Degrees. Cream cream cheese with mixer until smooth. Add eggs (1 at a time) until smooth, blending between each addition. Add packets of Splenda 3 or 4 at a time, blending between each addition. Add vanilla and mix well. Add lemon juice to taste (I like about 1/8 of a cup), and mix well. Pour into pan. Bake on 350 for 10 minutes. Reduce heat to 275 and bake 45-60 minutes depending on oven--center will not "jiggle". Chill over night and enjoy.
Try variations: Drizzle melted low carb chocolate candy over the top, add some pecans Live life!
Tips/Comments:
May become addictive!
June T. Valora from Greeley, Colorado
Lounge Member
Back to Top
Description: Light and Rich Refrigerator Dessert
Preparation time: 15 minutes
Servings: 12
Category: Desserts
Ingredients:
- 1 large prepared Angel food cake sliced and cubed into small pieces.
- 1 Large box of strawberry jello prepared with only 3/4 of the directed liquid.
- 1 small container of fresh strawberries, washed and cut into slices.
- 1 can Eagle Brand (low fat) condensed milk
- 1 medium container cool whip
- 1/4 cup of bottled lemon juice
- 1/2 cup toasted almond slivers
- Mint leaves (if in season)
Cooking Directions:
In 13x9 cake pan, place angel food cake pieces on the bottom to cover.
Top with dissolved jello mixture to coat all of the pieces.
Mix the cool whip,condensed milk and lemon juice together until completely blended and smooth, and drop the mixture onto the jello saturated cubes then smoothe to cover.
Arrange fresh sliced strawberries on top of the entire mixture and refrigerate for at least 2 hours.
Remove from refrigerator and sprinkle fresly oven toasted almond slivers on top.
Cut into squares and serve with mint leaf on each piece.
Tips/Comments:
You can also use 3 fresh med. peaches washed and sliced (with peach jello) or a large container of fresh blueberries (with blueberry or peach jello). Canned fruit does not work well, even if it is well drained. For a nice variation, use an equal combination of fresh sliced strawberries, fresh whole blueberries and fresh sliced peaches. Yum!!!
Janet Faubion from Parker, Colorado
Lounge Member
Back to Top
Description: easy holiday salad
Preparation time: 30 minutes(can be less )
Servings: 8-12
Category: Salads
Ingredients:
2 delicious apples,chopped celery about as much as apples, chopped carrots as much as celery, about 3 oz of chopped walnuts.
Cooking Directions:
mix all ingredents with mayonaize.
Tips/Comments:
you can chop the celery and carrots the day before and cut preparation time to almost nothing
- Lounge Member from Littleton
Back to Top
Description: Toasted Tuna Sandwich
Preparation time: 15 minutes
Servings: 4
Category: Sandwiches
Ingredients:
- 2 (6-ounce) cans water-pack tuna drained
- 2 tablespoons mayonnaise
- 1 teaspoon prepared mustard
- 1 tablespoon sweet pickle relish (dill is okay)
- 1 teaspoon minced onion (omit if you want)
- 8 slices sourdough bread (other bread is okay)
- 4 slices American cheese (or what you like best)
Cooking Directions:
Preheat the broiler. Flake the tuna in a bowl. Add mayonnaise, mustard, relish and onion; mix well. Toast bread slices lightly on both sides in toaster or under broiler. Spread tuna mixture on 4 of the bread slices. Arrange on rack in broiler pan. Place cheese slice on each. Broil until cheese is melted. Toop with remaining bread slices. Cut into halves diagonally. Serve immediately.
Tips/Comments:
Would go well with Rick's potato salad.
Tuna can be made a day ahead. Flavors will be more blended for better flavor.
Lounge Member from Windsor Gardens, Denver CO
Back to Top
Preparation Time: 5 minutes
Category: Appetizers
Ingredients:
- 16 oz can pumpkin
- 8 oz cream cheese
- 2 cups powdered sugar
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Cooking Directions:
Combine (blend) and serve with graham crackers. You may substitute "splenda" for the sugar to make a sugar free dip.
- Lounge Member Marilyn Ramsey from Littleton
Back to Top
Description: Great for parties--or take to work!
Preparation time: 30 minutes
Servings: 15
Category: Appetizers
Ingredients:
- 1 can deviled ham
- 1/2 small package Hidden Valley dry ranch dressing
- 8 ounce package Philadelphia cream cheese (leave at roomtemperature for awhile for ease of blending)
- 1 large tomato
- 1 large green pepper
- 4 cups Kraft mild cheddar cheese (grated)
- Planters dry roasted sunflower seeds
- Wheat Thins
Cooking Directions:
Mix the deviled ham with the ranch dressing.
Add cream cheese and stir until blended well.
Blanch tomato, remove skin, and chop into small pieces
Chop the green pepper into small pieces
Add vegetables to cream cheese mixture and mix well.
Add grated cheese and mix well.
Very important: Refrigerate the mixture overnight. The flavors need to blend and it will be too soft right after mixing.
Form a ball and pat the outside of the ball with sunflower seeds. Serve with Wheat Thins
- Lounge Member Ann Ferris from Centennial
Back to Top
Preparation Time: 10 minutes
Servings: 1/2 cup
Category: Salads
Ingredients:
- 2 tablespoons canned jalapenos (chopped) & juice
- 1/8 teaspoon dry mustard
- 2 tablespoons good vinegar
- 2 tablespoons honey
- 3 tablespoons mayonnaise
Cooking Directions:
Mix chilies, mustard and vinegar and let stand for 30 minutes. Add honey and mayonnaise and mix well.
Tips/Comments:
My favorite way to have this is on a mixed green salad with a grilled chicken breast sliced on top (or a pan fried chicken breast).
- Lounge Member Linda Antic from Aurora
Back to Top
Preparation Time: 30 min
Servings: 8 reg or 2 gluttons
Category: Pies
Ingredients:
- Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup butter
1/2 cup chopped Macadamia nuts
- Filling:
1 – 8 ounce package of cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 cup cream, whipped stiffly (be careful not to turn it to butter)
Cooking Directions:
Crust: Combine ingredients in a 9� x 13� pan and bake in a 375° oven, stirring occasionally until brown. Transfer to pie plate, while hot, and pat into a crust. Let cool.
Filling: Cream the cheese, sugar and vanilla together. Fold in cream. Put into cooled pie shell and top with 1 can blueberry pie filling. Cover and chill at least 6 hours or overnight.
Tips/Comments:
I vary the toppings, depending on what I’m making it for. Fresh fruit looks really nice, too.
ENJOY!
- Lounge Member Linda Antic from Aurora
Back to Top
Description: easy potato dish
Preparation time: 15 minutes
Servings: 10-12
Category: Vegetables
Ingredients:
- 2 cans Cheddar soup
- 1 can Cream of Chicken soup
- 2 lbs frozen hash brown potatoes (cubed kind)
- 1/2 C melted butter
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 C finely chopped onion (dried onions can be substituted)
- 1 16 oz. carton sour cream
- 3 C corn flakes
Cooking Directions:
Preheat oven 350
Mix 1/4 C of your melted butter with corn flakes and set aside
Combine all other ingredients in a large bowl and mix well. Transfer over to a 3 quart casserole or baking dish. Press corn flake/butter mixture over the top.
Bake at 350 for one hour.
Tips/Comments:
A family favorite with holiday hams, turkey, etc.
- Becky McAvoy from Thornton
Back to Top
Description: Hot Holiday Tea
Preparation time: 5 minutes
Servings: many
Category: Beverages
Ingredients:
- 2 C instant orange drink (Tang)
- 2 C instant tea
- 1 C instant lemonade (Country Time)
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp cloves
Cooking Directions:
Mix all ingredients thoroughly. Store in jar or cannister. Add 3 tsp. (or more, to taste) to cup of boiling water.
Tips/Comments:
Kids favorite "holiday" tea! A flavorful change of pace for the winter months.
- Becky McAvoy from Thornton
Back to Top
Description: Eggnog tasting drink
Preparation time: 10min.
Servings: 8
Category: beverages
Ingredients:
8 cups milk
1 3oz. French vanilla instant pudding
1/2 cup sugar
2tsp vanilla
1/2 tsp nutmeg
Cooking directions:
Mix pudding with milk. Add remaining ingredients and mix very well. Chill and enjoy (wonderful)
- Lounge Member Nancy Grimes From Aurora
Back to Top
Description: Hot Fudge Pudding Cake
Preparation time: 1 hour
Servings: 8 - 10
Category: Desserts
Ingredients:
1 1/4 C Sugar (3/4 C for step one) (1/2 C for step two)
1 C Flour
7 TBSP Hershey’s Cocoa (3 TBSP for step one) (4 TBSP for step two)
2 TSP Baking Powder
1/4 TSP Salt
1/2 C Milk
1/3 C melted Margarine
1 1/2 TSP Vanilla
1/2 C Light Brown Sugar
1 1/4 C Hot Water
Cooking Directions:
Step one:
Combine 3/4 cup sugar, flour, 3 TBSP cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into a greased and floured 8x8x2 pan.
Step two:
Combine 1/2 cup sugar, brown sugar and 4 TBSP cocoa. Sprinkle over batter. Pour hot water over the top. (Do not stir in). Bake 40 minutes in 350 degree oven until center is set. Let stand 15 minutes.
- Gerald Baptie from Aurora, Colorado
Back to Top
Description: This is a cold pasta salad
Preparation time: 15 min. then 4 hours maranate/overnight
Servings: 6 healthy portions
Category: Pasta
Ingredients:
- 1 12 oz. pack vermicelli pasta
- olive oil (3/4 cup)
- Cavender's Greek Seasoning (3 heaping TBls.)
- lemon juice (5 Tbls.
- pimentos (small jar)
- black olives (small can chopped)
- mayonnaise (3 Tbls.)
- 6 green onions
Cooking Directions:
Cook the vermicelli pasta in unsalted boiling water for 6 min. drain and add:
the olive oil and Cavender's Greek Seasoning and lemon juice
Then marinate for 4 hours.
After the marinate add
Pimentos
Black Olives
green onions with tops/chopped
mayonnaise
Toss well and refrigerate overnight..
Serve cold.
Tips/Comments:
Enjoy as a wonderful side dish on Christmas day!
- Lounge Member Vicki Lindoerfer from Centennial
Back to Top
Description: Fresh, tart frozen dessert - easy to make & wonderful to eat
Preparation time: 15 - 20 min
Servings: 12-16
Category: Desserts
Ingredients:
- 1 can (20 oz) pineapple tidbits
- 5 medium firm bananas, halved lengthwise & sliced
- 1 can (16 oz) either whole-berry or smooth cranberry sauce
- 1/2 sugar or Splenda
- 1 carton (12 oz) frozen whipped crean topping, thawed
- 1/2 cup whole or, preferably, chopped walnuts
Cooking Directions:
Drain pineapple juice into a medium bowl; set pineapple aside. Add sliced bananas to the juice (keeps them from turning brown). In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 13-in. x 9-in. x 2-in. cake pan. Freeze until solid. Remove from the freezer 15 minutes before cutting. Yield: 12-16 servings
Tips/Comments:
I like to add a little extra whipped topping on the top, like a cake frosting, then add goodies like: miniature jelly beans at Easter, red & green sprinkles at Christmas, pastel colored sprinkles in the Spring, red hot hearts for Valentine's, etc.
Lounge Member Nancy Bonds from Parker, CO
Back to Top
Description: World Famous Chili from Beverly Hills Restaurant
Preparation time: 3 Hours
Servings: A Few
Category: Soups
Ingredients:
- 1/2 lb dry pinto beans
- 2 cans (1lb each) whole tomatoes, cut in pieces
- 1 1/2 Tbl oil
- 1 lb green pepper (about 3, chopped)
- 1 1/2 lb (about 3) onions chopped
- 2 small cloves of garlic, crushed
- 1/2 c. fresh minced parsley
- 2 Tbl salt (can cut down to taste)
- 1 1/2 tsp pepper
- 1 1/2 t cumin
- 1/3 c chili powder
- 2 1/2 lb coarse ground beef
- 1 lb lean ground pork
Cooking Directions:
Wash beans and soak them overnight. (3 cups)
Rinse and return to water and bring to a boil.
Simmer 1 1/2 hours.
Add tomatoes and liquid.
Heat oil in a pan and add pepper and onion. When cooked, add garlic, parsley, salt, pepper, cumin and chili powder. Stir together until mixed.
Crumble meat and cook until brown in a separate pan. Drain grease and add beans and onion to meat mixture. Stir together all other ingredients and bring to a boil. Reduce to a simmer for 1 hour. Uncover and simmer an additional 30 minutes.
Tips/Comments:
This chili is what Clark Gable ate the night before he lost his life in a plane crash. This recipe was sought after by former First Lady Eleanor Roosevelt and Chasen's would not share it!
Lounge Member from Aurora, CO |
Help us learn more about what you want in a radio station by filling out our