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May Recipes

ROASTED ASPARAGUS AND MUSHROOMS

1 Bunch Fresh Asparagus (trimmed)

1⁄2 lb. Fresh Mushrooms (quartered)

2 Sprigs Fresh Rosemary (minced)

2 tsp. Olive Oil

Kosher Salt to Taste

Freshly Ground Black Pepper to Taste

Preheat oven to 450 degrees F. Lightly spray a cookie sheet with vegetable cooking spray.

Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well.

Lay the asparagus mushroom mixture out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 12 minutes. Yields: 6 servings


RHUBARB-CHERRY CRUNCH

1 Cup Sugar

3 Tbsp. Cornstarch

1 Cup Water

1 21 oz. Can Cherry Pie Filling

1⁄2 tsp. Almond Extract

1 Cup Flour

1 Cup Rolled Oats

1 Cup Brown Sugar (packed)

1⁄4 tsp. Salt

1⁄2 Cup Butter

4 Cups Rhubarb (chopped)

1⁄4 Cup Nuts (chopped)

Ice Cream or Whipped Cream (optional)


Grease a 13x9x2 inch (3-quart rectangular) baking dish. Set aside.

In a medium saucepan, stir together granulated sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in cherry pie filling and almond extract. Set aside.

In a large bowl, mix flour, oats, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press 2 cups of mixture onto bottom of prepared baking dish. Spoon rhubarb evenly over crust. Spread with cherry mixture. Combine remaining crumbs and the nuts; sprinkle on top.

Bake in a 350 degree F oven for 40 minutes. Serve warm or at room temperature with ice cream or whipped cream, if you like. Makes 12 servings.


SAUTÉED MOREL MUSHROOMS

Don’t compare these fantastic fungi to ordinary mushrooms. Their intense, earthy flavor justifies the sky-high price.

1 lb. Fresh Morel Mushrooms

All-purpose Flour

1⁄2 Cup Butter

To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times.

Pat mushrooms dry. Trim ends of stems, if necessary. Slice mushrooms lengthwise in half, or quarter large mushrooms. Toss with some flour to coat.

In a 12-inch skillet, melt the butter over medium heat. Add mushrooms and cook for 3 to 4 minutes or until golden brown, gently stirring occasionally. Serve warm. Makes 10 to 12 side-dish servings.


SKILLET (Broasted©) CHICKEN

1 Cup Vegetable Oil

1 Egg (beaten)

2 Cups Milk

2 Cups All Purpose Flour

1 tsp. Msg (or Accent flavor enhancer)

4 Tbsp. Salt

2 tsp. Black Pepper

1 Tbsp. Seasoned Salt

6 Boneless Skinless Chicken Breasts


Pour oil into pressure fryer and heat over medium heat until 400 degrees. (Please be very careful of hot oil)

Combine egg and milk in small bowl. In a separate bowl, add all dry ingredients and mix together well.

Rinse chicken and pat dry and set on a plate. Have another platter ready to hold the coated chicken pieces.

One breast at a time, dip in milk/egg mixture until entirely coated. Place coated pieces on the second platter until all the chicken is coated. Oil should be hot at this time. Place chicken breasts in a single layer in oil in pan. Lock lid into place and bring up pressure, reducing to low temperature once full pressure has been reached. Cook 8 to 10 minutes at full pressure.

Set pan off heat source and use touch release, quick release method to reduce pressure. (There is a button that releases the steam and pressure quicker) Remove lid and return to heat source. Turn the chicken and brown on other side, cooking an additional 4 to 6 minutes with lid off.

Remove chicken from pan and place on a clean platter covered with paper towels to drain off excess oil. Repeat cooking method until all chicken is cooked. Serve Hot.


BEST LEMONADE

The secret to this lemonade recipe is to use a simple syrup, made by boiling together sugar and water, then cooling. The sugar is completely dissolved and blends beautifully with the tart lemon.

1 Cup Water

1 Cup Sugar

Juice From 4 to 6 Lemon

4 Cups Cold Water

Blend 1 cup water and 1 cup sugar well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate. (This is the simple syrup.)

Mix the simple syrup well with the juice from 4-6 lemons (strained or not, as you like) and stir well

Add 4 cups cold water and mix. Try using sparkling water for some fizz! Pour into thermos or large jug, adding thin lemon slices if you’d like. I like to make more lemonade and freeze it in ice cube trays, adding the cubes to the lemonade so it’s never diluted as the ‘ice’ melts. This amount serves 6 people.

Note: You can increase the amounts of this recipe proportionately, depending on the amount of lemonade you want.

Recipe From: Linda


CORN, AVOCADO, AND TOMATO SALAD

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

2 Tbsp. Olive Oil

1 Tbsp. Fresh Lime Juice

1⁄4 Cup Cilantro (chopped)

1⁄4 tsp. Salt

1⁄4 tsp. Freshly Ground Pepper

21⁄2 Cups Fresh Corn Kernels (from about 5 ears)

11⁄2 Cups Avocado (diced, 1⁄2 inch pieces)

1 Pint Cherry Tomatoes (quartered)

1⁄2 Cup Red Onion (finely diced)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6.

Tips: To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: Reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.


SWEET ZESTY CHICKEN

6 Bone-in Chicken Breast Halves (about 3 lbs.)

1⁄2 Tsp. Garlic Powder

2 Cups Prego® Italian Sauce

1⁄4 Cup Soy Sauce

3 Tbsp. Worcestershire Sauce

1⁄2 Cup Honey

1 Onion (chopped, about 1 Cup)

6 Cups Hot Cooked Rice

Place chicken in 3-qt. shallow baking dish. Sprinkle with garlic powder. Bake at 375°F. for 30 minutes. Pour off fat.

Mix spaghetti sauce, soy sauce, Worcestershire sauce, honey and onion. Pour over chicken and bake 30 minutes more or until chicken is no longer pink. Remove chicken. Stir sauce. Serve with rice. Serves: 6

Recipe From: Campbell’s Kitchen


TORTELLINI AND HAM SALAD

1 (9 oz.) Pkg. Fresh Cheese Tortellini

1⁄4 Cup Olive Oil

2 Tbsp. Red Wine Vinegar

2 tsp. Fresh Rosemary (finely chopped) or 1⁄2 tsp. Dried Rosemary (crushed)

1⁄2 tsp. Minced Garlic

1⁄2 tsp. Sugar

1 1⁄2 Cups Ham (diced)

1 Cup Red Bell Pepper (diced)

1 (4 oz.) Jar Marinated Mushrooms (drained)

1⁄2 Cup Black Olives (chopped)

4 Scallions (white and pale green parts, chopped)

Salt and Freshly Ground Black Pepper to Taste

Grated Parmesan (optional)


1. Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.

2. In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.

3. Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings.



BLACK FOREST BUTTERMILK BARS

If you love chocolate, you’ll love these luscious bars. The cocoa flavor is strong, the cherries give a sweet and sour bite, but the bars are not overly sweet. Using canned cherries and a chocolate cake mix makes this recipe easy to prepare.

1 Can (14.5 oz.) Pie Cherries Packed In Water (not syrup, drained)

1 (18.25 oz.) Chocolate Cake Mix (divided use)

1 Egg

4 oz. Cream Cheese

1⁄2 Cup Butter (melted, 1 stick)

1 Cup Semisweet Chocolate Chips

2 Eggs

1 Cup Buttermilk

4 oz. Cream Cheese

1 Cup Powdered Confectioner’s Sugar

3 Tbsp. Unsweetened Cocoa Powder

Powdered Confectioner’s Sugar For Topping

Put cherries in a strainer to drain. Preheat oven to 350 degrees F. Reserve 1 heaping cup dry cake mix and set aside.

In large bowl, combine remaining cake mix, 1 egg, 4 ounces cream cheese and butter. Blend well. Spread batter into bottom of foil-lined 9 x 13-inch baking pan. Sprinkle with chocolate chips and press lightly into batter. Bake for 15 minutes and set aside.

In medium bowl, cream 2 eggs, buttermilk, cream cheese, 1 cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about 3 minutes).

Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Top with batter, and bake for 45 to 50 minutes, until lightly browned on top. Cool completely and cut into bars.

Dust bar tops generously with sifted powdered sugar just before serving as the moisture in the bars will cause the sugar to melt within a matter of hours. Yield: 24 bar cookies.

Recipe From: Peggy T.