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August Recipes

PICKLED WATERMELON RIND

4 Quarts Watermelon Rind (prepared, see below)

1 Cup Salt

2 Quarts Cold Water

2 Tbsp. Whole Cloves

3 Sticks Cinnamon

2 Pieces Ginger Root

1 Lemon (thinly sliced)

8 Cups Sugar

1 Quart White Vinegar

1 Quart Water

To prepare watermelon rind, trim dark skin and pink flesh from the white rind: cut into 1 inch pieces or as desired. Dissolve salt in 2 quarts of water. Pour over rind, if needed add more water to completely cover rind. Let stand for 6 hours. Drain, rinse and cover rind with cold water. Cook until just tender. Drain. Tie spices in a cheese cloth. In a large kettle combine the spices, sugar, vinegar and water, simmer for 10 minutes. Add the rind and simmer until clear. Add additional boiling water if syrup becomes too thick before the rind is clear. Remove the spice bag and pack, boiling hot, into hot jars, leaving 1⁄4 inch head space. Adjust caps, process 10 minutes. Yields about 7 pints.

Recipe from: Stella Snyder


MISTY MELON COOLER

This frothy summer beverage gets its refreshingly mellow flavor from chunks of super-ripe cantaloupe. For a tropical twist, try substituting 1 cup of mango chunks for half of the melon.

2 Cups Cantaloupe (diced, very ripe)

1 Cup Orange Juice

3 Tbsp. Sugar

Vanilla Ice Cream or Frozen Yogurt

Place the melon chunks on a plate and place it in the freezer until the fruit is quite firm but not frozen solid, about 20 to 30 minutes.

In a blender, puree the melon chunks with the orange juice and sugar until the mixture is smooth. Add 4 or 5 big scoops of ice cream or frozen yogurt and blend the mixture for another minute or so.

Divide the cooler among four chilled glasses and serve. Makes four 8-ounce servings


WATERMELON SHERBET SMOOTHIES

For a special touch, serve in tall frosted glasses and top with a sprinkling of mini chocolate chips.

3 Cups Fresh Watermelon Cubes

1 Cup Crushed Ice

1 Cup Watermelon, Raspberry or Lime Sherbet

4 tsp. Lime Juice

1⁄2 Cup Miniature Semisweet Chocolate Chips

About 10 minutes before you’re ready to mix the smoothies, place four tall glasses in the freezer to frost. Cube enough watermelon to equal 3 cups. Use a fork or knife to remove the seeds or buy a seedless melon.

Combine the crushed ice, watermelon cubes, lime juice and watermelon, raspberry, or lime sherbet, and blend until smooth.

Pour the mixture into the frosted glasses and top each one with a half dozen or so miniature chocolate chips. Serves four.


RASPBERRY AND PEACH SMOOTHIE

1⁄2 Cup Apple Juice

1⁄2 Cup Low Fat Vanilla Yogurt

1 Cup Partially Frozen Sliced Peaches

1⁄2 Cup Partially Frozen Raspberries

1 1⁄2 Cup Ice Chips


Put all ingredients in a blender. Blend until smooth.


FRESH PEACH PIE

1 Small (6 oz.) Can Fresh Frozen Orange Juice

1 Cup Sugar

4 Tbsp. Cornstarch

1 tsp. Almond Flavoring

3 Fresh Peaches

1 Baked Pastry Shell

1⁄2 to 1 Cup Whipping Cream


Dilute orange juice with 2 cups water, add sugar and cornstarch. Cook until thickened and bubbling. Add almond flavoring. Remove from heat and cool slightly. Slice fresh peeled peaches into pre-baked pie shell. Cover with filling and let stand for about 1 hour. Cover with whipped cream and serve. Garnish top with sliced peaches if desired. Serves 5.


MEXICAN-STYLE CHICKEN STEW

2 Lbs. Boneless Chicken Breasts (skin removed, cut into 1 inch pieces)

4 To 5 Medium Potatoes (peeled and cut into small cubes)

1 (approx. 16 oz.) Jar Mild Salsa

1 (4 oz.) Can Diced Green Chile Peppers

1 (1 1⁄4 oz.) Envelope Taco Seasoning Mix

1 (8 oz.) Can Tomato Sauce


Combine all ingredients in slow cooker. Cover and cook on low for 7 to 9 hours. Serve with warm flour tortillas.


TOMATO CATSUP

1 Peck (12 1⁄2 lbs.) Ripe Tomatoes

2 Medium Onions

1⁄4 tsp. Cayenne Pepper

2 Cups Cider Vinegar

1 1⁄2 Tbsp. Broken Stick Cinnamon

1 Tbsp. Whole Cloves

3 Cloves Garlic (finely chopped)

1 Tbsp. Paprika

1 Cup Sugar

2 1⁄2 tsp. Salt


WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1⁄2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.


PEACHY-PINEAPPLE SMOOTHIE

28 oz. of Sliced Peaches

1⁄2 Cup Pineapple Juice (chilled)

1⁄4 Cup Sugar

1 Pint Vanilla Ice Cream (softened)


Process first 3 ingredients in a blender until smooth, stopping once to scrape down sides. Add ice cream; process until smooth. Then serve.


FRESH TOMATO SALSA

2 To 3 Medium Fresh Tomatoes (stems removed, finely diced)

1⁄2 Red Onion (finely diced)

1 Jalapeño Chili Pepper (stems, ribs, seeds removed, finely diced)

1 Serano Chili Pepper (stems, ribs, seeds removed, finely diced)

Juice of One Lime

1⁄2 Cup Cilantro (chopped)

Salt and Pepper to Taste

Optional: Oregano and or Cumin to Taste


Chop 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine. Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.


FRESH VEGETABLE SOUP

A tasty way to eat your veggies!


1⁄4 Head of Cabbage (diced into bite size)

2 Large Potatoes (diced into bite size)

2 Large Turnips (diced into bite size)

1 1⁄2 Cups Celery (diced)

1 16 oz. Bag of Mini Carrots (cut into bite size)

1 Zucchini Squash (diced into bite size)

1 Yellow Squash (diced into bite size)

1 Large Yellow or White Onion (cut into bite size)

1 Whole Garlic Bulb (peeled and diced)

2 Ears Corn (cut from cob)

1⁄2 lb. Green Beans (cleaned and snapped in half)

2 Lbs. Tomatoes (diced)

4 Cups Water

3 Bay Leaves

2 Tbsp. Soy Sauce

2 Tbsp. Steak Sauce

3 Beef Bouillon Cubes


Put all ingredients into a large pot and bring to a boil. Cover and reduce heat to a simmer until vegetables are cooked. (at least 1⁄2 hour)

Note: Any fresh veggies can be added as desired, cooking time will vary depending on the veggies used.

Recipe From: Ruth S.


HOMEMADE GRANOLA BARS

These sweet, wholesome treats are sure to be a favorite with your family. Wrap each one in foil for an easy on-the-go breakfast, lunch box addition, or midday snack.

1⁄2 Cup Butter Or Margarine

1⁄3 Cup Sugar

1⁄3 Cup Honey

1⁄4 Cup Flour

1⁄2 tsp. Vanilla Extract

1⁄4 tsp. Cinnamon

2 Cups Crisp Rice Cereal

2 Cups Rolled Oats

1 Cup Dried Fruit Bits

1⁄2 Cup Sliced Almonds

Heat the oven to 350° F. Coat a 9x13 inch pan with nonstick cooking spray and set aside

Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.

Transfer the mixture to the baking pan. Using a sheet of waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.

Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.


SCHOOL LUNCH IDEAS

Here are a few tips that may help your child’s lunch be healthy, fun and get noticed by the other kids.

The lunchbox: It is important to have the “right” gear and the lunchbox is an important asset. Consider letting your child pick out his or her own lunchbox or purchase one and let them decorate it with paint or markers. Make sure your child’s name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a reusable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunchbox. It will keep the lunch cold and fresh during morning classes and by lunchtime it will have thawed and be ready to drink.

There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child’s lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child’s name on the containers, but it is inevitable that some containers may not make their way home. Another option is to purchase inexpensive or “semi” disposable containers that will not disappoint you if they accidentally end up in the trash.

Offer plenty of choices: Provide small servings and many choices -- variety is a key to healthy eating. Providing your child with plenty of variety is not hard or time consuming. Many lunch foods can be prepared, in advance, in large quantities. Each morning, simply fill up small containers with different foods. Quick lunchbox food suggestions include:


* Dried fruit and nuts

* Fresh fruit pieces or a piece of whole fruit

* Applesauce (no sugar added)

* Celery sticks filled with cream cheese and raisins, or white bean dip

* Sugar snap peas with ranch dressing for dipping

* Yogurt or a smoothie

* Lunch meat roll-ups with cream cheese and an asparagus in the middle

* Hard boiled egg

* Cheese cubes or string cheese logs

* Peanut butter (or sunflower butter) and apple slices or crackers

* White bean dip or hummus with carrots and mini pita breads

* Whole grain crackers or pretzels

* Trail mix made from cereal, nuts and dried fruit