Enter to Win One of 40 WRAF Cookbooks!

We are giving away 40 of our new cookbooks, Radio Recipes from the WRAF Family. These cookbooks have 270 recipes from some of our listeners and your favorite WRAF air personalities. They are 3-ring binder style and even come with a book stand.

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Here's a recipe from one of our faithful listeners:

COCONUT-PECAN LAYER CAKE

Reba Blalock

• 2 C. Red Band self-rising flour*
• 2 C. sugar
• 1 C. shortening
• 1 C. buttermilk
• 5 eggs, separated
• 1 tsp. vanilla
• 1 1/3 C. flaked coconut
• 1 C. chopped pecans

*If using Red Band plain flour, add 1 tsp baking soda and 1 tsp salt.

Heat oven to 350. Grease and flour 3 round 9 x 1 1/2 x 2 in pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in a large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 2 minutes. Beat in egg whites in high speed, scraping bowl occasionally, for 2 minutes. Stir in coconut and pecans. Pour into pans. Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center, for 30 - 35 minutes. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost top of cake with Cream Cheese-Pecan Frosting (see below). Garnish with pecan halves if desired.

CREAM CHEESE-PECAN FROSTING

• 4 C. powdered sugar
• 8 oz cream cheese, softened
• 3 T. margarine or butter, softened
• dash of salt
• 2-3 T. milk
• 1/2 C. chopped pecans

Mix powdered sugar, cream cheese, margarine, salt and milk until smooth and creamy. Stir in pecans.

Recipe of the Day: Chicken-Broccoli Casserole

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Chicken-Broccoli Casserole

2 c. cooked chicken, boned and cut up

1 box frozen chopped broccoli

1 can cream of chicken soup

1/2 c. mayonnaise

1/2 tsp. lemon juice

1/2 tsp. curry powder

1/4 c. shredded cheddar cheese

1/4 c. butter, melted

1/2-1 sleeve Ritz cracker crumbs

Line bottom of greased casserole dish with chicken. Cook broccoli according to directions on the box; drain. In a medium bowl, mix broccoli with soup, mayonnaise, lemon juice, curry powder and shredded cheese. Pour over chicken. Mix melted butter with cracker crumbs, pour over broccoli mixture. Bake in 350° oven until browned and bubbly. Serves four. This recipe is easily doubled for a larger family, using a baking dish or larger casserole dish.

Recipe of the Day: Key Biscayne Lime Pie

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Key Biscayne Lime Pie

4 Eggs (reserve 3 whites for meringue)

1 (14-oz.) can Sweetened, Condensed Milk

1/2 cup Lime Juice

3 tsp. Grated, lime peel

1 Baked, 9-inch Pastry Shell

1/2 tsp. Cream of Tartar

1/2 cup Sugar

Beat Egg Yolks. Stir in Milk, Lime Juice, and Peel. Beat one Egg White until stiff, fold into milk mixture. Turn into Pastry Shell. Beat reserved Egg Whites with Cream of Tartar until foamy. Gradually add Sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake at 350 degrees for 15 minutes or until meringue is golden brown. Cool. Chill before serving.

Recipe of the Day: Garlic Lime Chicken

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Garlic Lime Chicken

1 tsp. salt

1 tsp. pepper

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. thyme

6 boneless skinless chicken breast halves

2 Tablespoon butter

2 Tablespoon olive oil

1/2 c. chicken broth

4 Tablespoon lime juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Recipe of the Day: Russian Spice Tea Mix

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Russian Spice Tea Mix

1 c. instant orange drink mix

1 c. instant sweet tea mix

1/2 c. instant lemonade mix

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. allspice

Combine all ingredients & mix well. Store in airtight container. Use 3 - 4 tsp. for 8 oz hot water. Note: You can also make this with all sugar-free ingredients & sugar substitute. This makes a great homemade Christmas gift.

Recipe of the Day: Zucchini Bread

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Zucchini Bread

3 eggs

1-3/4 cups sugar

1 cup olive oil (or salad oil)

2 cups raw chopped zucchini

1 tsp. salt

tsp. baking soda
1/4 tsp. baking powder

1 Tablespoon cinnamon

1/2 cup nuts (or more to taste)

2 cups flour

1 Tablespoon vanilla

1/4 tsp. nutmeg

Beat eggs until light and fluffy. Add sugar and beat well. Stir in oil, vanilla and zucchini. Sift dry ingredients and stir into liquid mixture. Add nuts. Be sure to grease pans. Bake at 325° for 50 to 60 minutes or until toothpick inserted in middle of loaf comes out clean. Makes about four small loaves. This bread freezes well.

Recipe of the Day: Taco Salad

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Taco Salad

1 head of lettuce

2 small tomatoes

2 c. shredded cheese

1/4 c. onion

1 lb. ground beef
1 pkt. taco seasoning

1 can kidney beans (optional)

1 bag Doritos (nacho cheese)

1 small bottle of Russian with honey, French with honey, or Catalina dressing

Brown ground beef in skillet. Drain. Add the taco seasoning packet according to directions. Add kidney beans. Shred/tear the lettuce, dice the tomatoes, and smash Doritos. Add shredded cheese and meat mixture. Stir in dressing last. Mix together well.

Recipe of the Day: Perfect Pork Medallions

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.


Submit your recipes for the book by clicking here!

Perfect Pork Medallions

1-lb. slices lean pork tenderloin

3 heaping tsp. minced garlic

1 medium onion
1 medium bell pepper

1 medium granny smith apple

Place pork slices in a 12X12 baking dish. Add salt, pepper, cilantro, basil, or any or spice that you like. Sprinkle garlic over the pork. Slice onion into 1/4 inch slices and place over meat. Slice bell pepper same and add to dish. Wash, peel, core and slice apple into 8 to 12 slices and add to top of dish. (Always use a good, firm apple or it will not hold up during cooking.) Drizzle mixture with a small amount of olive oil. Drizzle liberally with your favorite bbq sauce. Cover with aluminum foil and let marinade in refridgerator for a few hours. Bake at 325° to 350° for 2 1/2 to 3 hours.

g.

Recipe of the Day: Comforting Chicken Noodle Soup

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Comforting Chicken Noodle Soup

2 qts. water

8 chicken bouillon cubes

6 1/2 cups uncooked egg noodles
2 cans cream of chicken soup

3 cups cubed cooked chicken

1 c. sour cream

In large saucepan, bring water & bouillon to a boil. Add noodles; cook uncovered until tender. Do not drain. Add soup & chicken, heat through. Remove from heat, stir in sour cream. (Yield: 10 - 12 servings. Recipe can be halved.)

Recipe of the Day: Banana Nut Bread

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

Submit your recipes for the book by clicking here!

Banana Nut Bread

2 cups sugar

1 cup oil

4 eggs

6-7 ripe bananas

• Mix in large bowl sugar, oil and eggs. In another bowl mash bananas well and fold in.

2 1/2 cups all-purpose flour

1 tsp. salt

2 tsp. baking soda

1 cup ground nuts

• Mix in small bowl and fold into above mix. Grease and flour 2 bread pans. Bake 350° for 50 -60 min until knife comes clean. Cool 10 min before removing from pans. Taste better next day very moist. I store in refrigerator. Freezes well.

Parmesean Chicken

as heard by Kathy Nicholson

Parmesan Chicken Recipe
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Ingredients
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches



Method



1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Sage-and-Pecan Pork Tenderloin Cutlets

As mentioned by Kathy Nicholson on Sunday January 4, 2009


Prep: 15 min., Cook: 30 min. It's important to turn the cutlets every two minutes for even browning.

Yield
Makes 4 servings

Ingredients
1 cup red wine vinegar
5 tablespoons seedless blackberry preserves
1/2 teaspoon salt
1 pound pork tenderloin
3/4 cup fine, dry breadcrumbs
1/2 cup finely chopped pecans
2 teaspoons rubbed sage
2 large eggs, beaten
4 teaspoons olive oil, divided
Fresh spinach leaves (optional)
Garnish: fresh blackberries
Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in blackberry preserves, and cook 5 minutes. Stir in salt.

2. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

3. Stir together breadcrumbs, pecans, and sage in a shallow bowl.

4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

5. Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. Repeat procedure with remaining pork and oil. Serve pork over fresh spinach, if desired. Drizzle with vinegar mixture; garnish, if desired.

Note: Nutritional analysis does not include spinach or garnish.



Nutritional Information
Calories:452 (0.0% from fat)
Fat:22.4g (sat 3.9g,mono 11.1g,poly 4.4g)
Protein:29.6g
Carbohydrate:33.6g
Fiber:2.5g
Cholesterol:171mg
Iron:3mg
Sodium:516mg
Calcium:68mg
Camilla Saulsbury, Bloomington, Indiana, Southern Living, NOVEMBER 2007