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June Recipes

STRAWBERRY PUDDING

This really isn’t a pudding the way we think of pudding, but just wait until you taste it!

2 Quarts strawberries (cleaned)

2 to 3 Tbsp. Sugar (or to taste)

2 Cups Flour

1 Cup sugar

1 tsp. Baking Powder

1⁄4 tsp. Baking Soda

2 Large Eggs (beaten)

1 Cup Sour Milk*

Clean the berries and wash them. Cut the larger berries in half. Place berries in a saucepan, be sure to drain off all water. Sugar the berries just a bit and set them aside. It is very important to sugar them a little, but be careful not to add too much sugar since the batter has sugar in it.

Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, baking powder, baking soda, eggs and sour milk. Mix well and pour into a 9x13, well greased baking dish.

Place the pan of berries on the stove and bring to a boil. Stir frequently so the berries do not burn. As soon as they boil, pour them over the batter mixture but do not stir! Be sure to include the juice.

Place the dish in the oven for 35 to 40 minutes. Be careful not to over bake. The batter should be springy. If it is over baked the batter gets tough. Serve warm with ice cream, cream, milk or whipped cream. Serves 8

*Note: If you don’t have sour milk, add 1 Tbsp. white vinegar to 1 cup of whole milk.

Recipe From: Glenn Yoder


THE WELL DRESSED SALAD

Tips and tools for dressing success:

Once you realize just how quick, easy and adaptable salad dressing is, you’ll never buy the bottled stuff again. A basic vinaigrette couldn’t be more simple - a mixture of 1 part acid (vinegar or citrus juice) and 3 or 4 parts oil. From that foundation an infinite number of variations can be spun.

Although the possibilities of what can be done in a salad are limitless, there are a few rules to keep in mind to assure success and satisfaction.

Salad dressing rule #1: Leafy salads should always be dressed at the last possible minute.

Salad dressing rule #2: Vegetable salads - that is, any mixture of cooked (usually) vegetables, minus the greens, served at room temperature - are best dressed while still warm, and allowed plenty of time to absorb the flavors of the dressing. This is particularly true of potato salads.

Salad dressing rule #3: Coordinate pungent greens such as peppery arugula or bitter chicory with an equally assertive dressing; e.g. balsamic vinaigrette. Tender, mild lettuces - butter or Bibb lettuces or baby greens, for instance - are best treated with more delicacy. Lemon juice or a mild vinegar such as white wine, champagne or rice wine are most appropriate. Romaine and other crisp, mildly flavored lettuces have an affinity for creamy dressings. Similarly, stronger flavored, fleshier greens beg for a more generous hand with the dressing; greens more delicate in flavor and substance are better when lightly dressed.

Tips to help you achieve salad success!

* Don’t limit yourself to lemon juice. Terrific dressings can be made from freshly squeezed lime, orange or grapefruit juice, though they might need to be sharpened with a bit of mustard, as citrus juices are less acidic than vinegar.

* The addition of a little mustard helps bind oil and vinegar together, making for a more stable emulsion.

* Neutral-tasting oils such as canola, safflower, sunflower and grapeseed require less acid (vinegar or citrus juice); more flavorful oils - extra virgin olive oil, most of the nut and seed oils - demand a stronger hit of acid for balance.

* We can’t emphasize enough the importance of thoroughly drying all salad ingredients before dressing them. The best dressing in the world can’t save a salad if the greens haven’t been thoroughly dried.


STRAWBERRY BUCKLE

1⁄2 Stick Butter (softened)

3⁄4 Cup Sugar

1 Egg (beaten)

1⁄2 tsp. Vanilla

1⁄2 Cup Milk

2 Cups Flour (sifted)

2 tsp. Baking Powder

1⁄2 tsp. Salt

2 Cups Fresh Strawberries (sliced)

Topping:

1⁄2 Stick Butter (softened)

1⁄2 Cup Brown Sugar

1⁄3 Cup Flour (sifted)

1⁄2 tsp. Cinnamon

Dash Nutmeg

In large mixing bowl cream sugar and butter until light and fluffy. Blend in egg and vanilla then milk. In separate bowl sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased, floured 9 x 9 inch baking pan.

Topping:

Cream butter and sugar. Blend in flour and cinnamon. Sprinkle over batter. Dash with nutmeg. Bake in 375F oven 30 to 35 minutes. Serve warm with cream. Yield: 8 Servings


MARINATED CAULIFLOWER SALAD

This salad makes great picnic food. Make sure to marinate it at least overnight.

4 Cups Cauliflower (cut into small florets)

1 Cup Black Olives (sliced, I like Kalamatas)

3⁄4 Cup Green Bell Pepper (chopped)

1⁄2 Cup Onion (chopped)

1⁄4 Cup Vegetable Oil

3 Tbsp. White Wine Vinegar

3 Tbsp. Lemon Juice

1⁄2 tsp. Salt

1⁄4 tsp. Pepper

Combine cauliflower, olives, pepper and onions. Mix remaining ingredients together well and pour over vegetables, tossing to coat. Cover and chill (or store in a zippered plastic bag) overnight, mixing occasionally. Serves 8

Recipe From: Cheri


CHOCOLATE CREAM CHEESE DESSERT

This dessert has four yummy layers. Trying to think of something to serve for staff or work parties? This will win everyone over. This is also great for hot summer days.

1 Stick (1⁄2 Cup) Butter (melted)

1 Cup Flour

1 Cup Nuts (chopped)

1 pkg. (8 oz.) Cream Cheese

(softened)

1 Cup Powdered Sugar

1 (8 oz.) Container Of Cool Whip

1 (4 oz.) Package Instant Chocolate Pudding

1 (4 oz.) Package Instant Vanilla Pudding

3 Cups Milk


Layer 1 (crust)

Preheat oven to 325 degrees. Mix butter, flour, and chopped nuts together and press in a 9 X 13” pan. Bake at 325 degrees for 25 minutes.

Layer 2

Beat cream cheese, powdered sugar, and 1 cup of cool whip (save the rest for the top.) Spread over layer one.

Layer 3

Mix chocolate and vanilla pudding and milk together well. Spread over layer two.

Layer 4

Spread on the rest of the cool whip. Refrigerate for 3-4 hours. Slice and serve. Serves 8-10


GRAMMA’S MACARONI SALAD

1 Cup Sugar

1 Tbsp. Flour

1 Tbsp. Mustard

1 tsp. Salt

Pepper

3 Eggs

1 Cup Milk

1⁄2 Cup Vinegar

1 lb. Elbow Macaroni (cooked)

2 Carrots (shredded)

6 Hard boiled Eggs (diced)

1 Cup Celery (diced)

1 Small Onion (diced, if desired)


Combine in a fry pan, the sugar, flour, mustard, salt, pepper (to taste) and egg. Stir together very well. Add the milk, slowly while stirring. When mixed completely add vinegar and stir again. Turn on the heat to medium and cook slowly, stirring constantly, until thick and smooth. Cool completely. Add macaroni, carrots, hard boiled eggs, celery and onion. Stir together to coat and chill. Serve chilled.

Note: This recipe can be used for potato salad as well. Just omit macaroni and add cooked, diced potatoes.

Recipe From: Elsie Pyles


POPPYSEED PASTA AND FRUIT SALAD

4 Cups (12 Oz.) Bow Tie Pasta (uncooked)

3⁄4 Cup Kraft Creamy Poppyseed Dressing

2 Tbsp. Green Onions (finely chopped)

1 Tbsp. Mint Leaves (finely chopped)

1 1⁄2 Cups Cooked Chicken or Turkey (chopped)

2 Cups Strawberries (sliced)

2 Cups Seedless Red Grapes (halved)

2 Cups Cantaloupe Chunks


Cook pasta as directed on package. Meanwhile, mix dressing, onions and mint until well blended; set aside. Drain pasta. Place in large bowl. Add chicken, fruit and dressing mixture; toss to coat. Cover. Refrigerate at least 30 minutes before serving. 6 servings.


TROPICAL CALIFORNIA APRICOT SALAD

2 Cups Fresh Apricots (about 6 to 8, pitted and sliced)

1 1⁄2 Cups Fresh Strawberries (stemmed and halved)

1 1⁄2 Cups Kiwifruit (about 3, pared and sliced)

1⁄4 Cup Apricot Nectar

1⁄4 Cup Coconut Flakes (lightly toasted)

1 Tbsp. Fresh Mint (finely chopped) or

1 tsp. Dried Mint (crumbled)


In large bowl combine all ingredients, then toss and chill. Serve as a salad, or arrange fruit on wooden skewers for fresh fruit kabobs. Makes 5 one-cup servings or 10 kabobs.

Recipe Courtesy of California Strawberry Commission©


TIPS FOR BETTER BREAD

Start with the very best ingredients.

Flour is flour, right? Water is water? But when you are creating something with only four basic ingredients (flour, water, salt, yeast), the quality of those ingredients is crucial. Wheat that is grown in dead soil and doused with chemical pesticides and herbicides, then sprayed with more pesticides once it has been harvested and is sitting in storage so it does not get bugs in it and then highly processed and chemically bleached so that it is nice and white--this flour will never give you great bread.

Organic Flour is the way to go. Stone ground if possible. It is hard to find stone ground white flour, but Heartland Mill produces their white flours using equipment that is very kind to the wheat.

Water should be pure. Municipal tap water is full of chlorine and often other contaminants, which does not make good bread!

Salt is a chic ingredient these days, and some of it is incredibly expensive. There are many natural alternatives to common table salt. Sea salt is nice, but sometimes it is heavily processed. Kosher salt contains no additives. Look around, see what you can find, and experiment with it.

Yeast is always a topic of hot debate among bread bakers. Some highly respected professionals swear by “instant” yeast (which can be mixed right into the dry ingredients), while others refuse to even utter the words. Fresh yeast is another hot topic (again, some people swear by it, while others say it’s too much trouble. Make sure the yeast is alive--no matter what kind it is.


COPPER PENNIES

1 Cup Sugar

1 Cup White Vinegar

1 Cup Vegetable Oil

1 tsp. Dry Mustard

1 tsp. Worcestershire Sauce

1 tsp. Salt

1 tsp. Coarsely Ground Black Pepper

1 (10 3⁄4 oz.) Can Tomato Soup

2 Pounds Carrots (peeled, cooked, and sliced)

1 Medium Onion (sliced into rings)

1 Green Bell Pepper (coarsely chopped)

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Recipe From: Paula


NO-KNEAD CRUSTY BREAD

3 Cups All-purpose or Bread Flour, More For Dusting

1⁄4 tsp. Instant Yeast

1 1⁄4 tsp. Salt

1 5⁄8 Cups Water

Cornmeal or Wheat Bran As Needed

In a large bowl combine flour, yeast and salt. Add 1 5⁄8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack

Yields One 1 1⁄2 Pound Loaf.

Recipe from: Jim Lahey


CRISPY CHICKEN AND PARMESAN TOMATOES

1⁄4 Cup Seasoned Dried Bread Crumbs

1 Tbsp. Parsley (chopped )

1 Small Garlic Clove (minced)

Olive Oil

Coarsely Ground Black Pepper

2 Tbsp. Dijon Mustard

2 Large Chicken Breasts (with skin and bones, about 1 1⁄2 lbs.)

3 Medium-size Plum Tomatoes (about 3⁄4 lb.)

2 Tbsp. Grated Parmesan Cheese

1 tsp. Dried Oregano Leaves

1⁄2 tsp. Salt

1 Bunch Watercress

Your Favorite Vinaigrette Salad Dressing

Preheat oven to 400 degrees. In small box, mix bread crumbs, parsley, minced garlic, 2 teaspoons olive oil, and 1⁄4 teaspoon pepper until blended. Brush Dijon mustard onto skin side of chicken breasts, then coat with bread crumb mixture, firmly pressing crumb mixture onto chicken. Spray 11” by 7” ceramic or glass baking dish with nonstick cooking spray. Place chicken, skin-side up in baking dish. Bake chicken (do not turn) 20 minutes.

Meanwhile, cut each tomato lengthwise in half. On waxed paper, mix parmesan cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle parmesan cheese mixture over tomato halves. Add tomatoes to baking dish with chicken and bake 15 to 20 minutes longer until coating on chicken is crisp and browned and juices run clear when chicken is pierced with tip of knife. To serve, in bowl, toss watercress with vinaigrette. Arrange watercress salad, chicken, and tomatoes on 2 dinner plates. Makes 2 servings.


STRAWBERRY or PEACH SHORTCAKE SQUARES

This recipe is an easy way to make strawberry (or peach) shortcakes. The cakes are baked in a square baking pan then cut into individual servings. If you want to feed a bigger crowd, double the recipe and bake in a large rectangular baking pan.

4 Cups Strawberries (hulled and sliced) OR
4 Cups Peaches (sliced)

1⁄4 Cup Sugar


Cake:

2 Cups Flour

1⁄3 Cup Sugar

1 Tbsp. Baking Powder

1⁄4 tsp. Salt

1⁄2 Cup Butter

2⁄3 Cup Half And Half

1 Egg (beaten)


2 Cups Whipped Cream (or 1 Can Redi-Wip®)

Additional Sliced Strawberries or Peaches For Garnish

Combine sliced fruit and 1⁄4 cup sugar, mix well and chill. Preheat oven to 450° F. Lightly grease an 8 inch square baking pan.

Combine flour, sugar, salt and baking powder. Cut in butter with two knives or a pastry blender until the mixture resembles a coarse meal.

Mix half and half and egg and mix well. Add to flour/butter mixture and stir just until moistened. Spread the mixture in the bottom of the prepared pan and bake for 15 minutes or until golden brown. Cool for 5 minutes before transferring cake to a wire rack to cool completely.

To assemble:

Cut the cake into six squares and cut each square in half horizontally. Place bottom half of shortcake, cut side up, on plate, top with prepared fruit and dollop of whipped cream, top with second half of cake, cut side down and additional fruit and whipped cream. Repeat for remaining squares. Serves 6

Recipe From: Cheri