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October Recipes

EASY CARAMEL APPLES

1 14 oz. Bag of Wrapped Caramels

2 Tbsp. Water

6 Fuji (or your favorite variety)

6 Wooden Sticks

Granulated Sugar

Unwrap the caramels and place in a microwave safe bowl. Add the water and microwave on high for 3 to 4 minutes, stirring a few times during cooking, until melted. Or, melt the caramels and water in a 1 1⁄2 quart sauce pan over low heat, stirring gently with a wooden spoon until melted.

Wash and dry the apples thoroughly. Insert wooden handle sticks in the top of the apple and wipe excess juice from the apple.

Dip the apple in the caramel. Sprinkle granulated sugar on a piece of waxed paper and place the caramel apples on top of the sugar. Chill in the refrigerator until set. Servings: 6 caramel apples.


MACARONI SALAD

1 Lb. Box Elbow Macaroni (uncooked)

8 oz. Cream Cheese

1 Cup Light Mayonnaise

1 Can Garbanzo Beans (drained and rinsed)

4 Hard Boiled Eggs (chopped)

1⁄2 Cup Dill Pickles (chopped) plus 1 Tbsp. Dill Juice OR
4 Tbsp. (rounded) Dill Relish

4 Tbsp. Celery (chopped)

3 Tbsp. Onion (chopped)

3 Tbsp. Stuffed Olives (chopped)

1 Cup Crushed Pineapple (slightly drained)

3⁄4 Cup Applesauce

1 1⁄2 Tbsp. Mustard Seeds

1 tsp. Salt

1⁄4 tsp. Pepper

1⁄4 tsp. Minced Garlic

Paprika

Cook the macaroni according to directions on box. Drain but do not rinse. Leave the macaroni hot. Place in a large bowl and stir in the cubes of cream cheese. Cover and set aside for 20 minutes. After 20 minutes add the mayo and stir gently until completely mixed. Add all other ingredients except paprika and fold together until completely mixed. Cover and chill for 3 hours. Sprinkle with paprika before serving.

Recipe From: Anna M. Snyder


CROCK POT SAVORY POT ROAST

Don’t be afraid of the amount of horseradish in this recipe. It mellows significantly during cooking, adding a fabulous flavor to the meat. Of course, if you like horseradish, serve the roast with more on the side!


3 Lb. Boneless Beef Chuck Roast

1 Tbsp. Olive Oil

8 Small Potatoes (cut in half)

3 Cups Baby Carrots

1 Onion (chopped)

3 Cloves Garlic (minced)

5 oz. Jar Prepared Horseradish

1⁄2 tsp. Salt

1⁄4 tsp. Pepper

1 Cup Water

Heat oil in a large skillet and brown the roast about 10 minutes, turning occasionally, until browned. Place vegetables in the crock pot. Place beef on top of vegetables. Mix together horseradish, salt and pepper in a small bowl and spread over the beef.

Pour water over all. Cover slow cooker and cook on low heat for 8 to 10 hours until everything is tender. Serves 8.

Recipe From: Linda


INDIAN CAULIFLOWER

A spicy cauliflower served whole on a platter - looks like a red and yellow flower.


1 Large Head Cauliflower

4 Tbsp. Vegetable Oil

1⁄2 tsp. Ground Turmeric

1 Small Onion (minced)

2 Tomatoes (pureed)

1 tsp. Garlic Powder

3 tsp. Garam Masala (see * below)

Salt to Taste

1⁄2 Head Lettuce

Preheat the oven to 350 degrees F. Cut off most of the cauliflower’s stem and place the whole head in a baking dish.

Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture. Bake the cauliflower for 30 minutes. While the cauliflower is cooking, heat two tablespoons of oil in a frying pan, mix in the minced onions and sauté until they are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes

Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot. Makes 4 to 6 servings


GARAM MASALA

Garam masala means hot mixture of spices in Hindi. It is a blend of ground spices used in Indian curries, commonly mixing cinnamon, roasted cumin, cloves, nutmeg and (sometimes) dried red chile peppers. Since store-bought garam masala loses its aroma quickly, why not learn to make your own? With these instructions, you’ll have access to fresh garam masala whenever you cook Indian food.


2 Tbsp. Cumin Seeds

2 Tbsp. Coriander Seeds

2 Tbsp. Cardamom Seeds

2 Tbsp. Black Peppercorns

1 (3-inch) Stick Cinnamon (broken up)

1 tsp. Whole Cloves

1 tsp. Grated Nutmeg

1⁄2 tsp. Saffron (optional)


Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months. Yield: Makes about 1⁄2 cup.

Tips

*This is a fruity and warming spice combination, and used in a wide variety of meat and vegetable dishes. It is best to be added at the end of cooking, sprinkled sparingly, as not to overwhelm the dish.

*Garam masala is not “hot” in the sense that chiles are, but is fairly pungent.

Please note there is no “one” garam masala recipe. The recipe for garam masala changes from one dish to another, from one region of India to another, and even from one cook to the next.


MICHIGAN ROCKS

1 lb. Box Raisins

1 lb. Dates (chopped)

1 lb. English Walnuts (chopped)

1 1⁄2 Cups Sugar

1 Cup Butter

4 Eggs

1 1⁄2 tsp. of Cinnamon

1 tsp. baking Soda

1⁄4 Cup Water

1 tsp. of Vanilla

1⁄4 tsp. of Cream of Tartar

3 Cups Flour

Soak raisins in water overnight. In a large mixing bowl, cream together the butter and sugar. Slowly add the eggs and mix well. Stir the baking soda into the 1⁄4 cup water and add to the creamed sugar mixture and mix well. Sift the dry ingredients together and add to the creamed mixture, mixing well. Stir in the raisins, nuts and dates. Drop by rounded spoonful onto a very lightly greased cookie sheet. Bake at 350º for about 15 minutes. Makes around 4 dozen cookies.

Recipe From: Elsie Pyles

CINNAMON APPLE CHIPS

No need to core the apples since boiling in juice for several minutes softens the core and removes the seeds.

2 Cups Unsweetened Apple Juice

1 Cinnamon Stick

2 Red Delicious Apples

In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

With sharp knife, slice off 1⁄2 inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and saw gently crosswise into very thin (1⁄8 inch) rings, rotating the apple as necessary to get even slices.

Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, heat oven to 250 degrees F.

With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container. Servings: Makes approximately 40 chips.


APPLE NOODLES

6 Medium Apples (peeled and sliced)

16 oz of Noodles

3⁄4 Cup of Sugar

4 Tbsp. Of Butter

Cinnamon

Cook the noodles as directed on their packaging. While the noodles are being cooked, melt the butter in a skillet and sauté the apples until nearly tender.

When the noodles are cooked, drain them and add them to the skillet with apples. Sprinkle with sugar and cinnamon.

Cook, stirring frequently, until the noodles begin to turn slightly brown and the apples go soft. Serve.


PORK CHOP CASSEROLE

3⁄4 Cup Rice

4 Lean Tender Pork Chops (3⁄4” Thick)

1 Can of Your Favorite Campbell’s Soup

Half Can Water

Half Can Nonfat Milk

1 Large Bell Pepper (sliced)

1 Medium Onion (sliced) + 1 Fresh Tomato (sliced)

1⁄3 Tbsp. Butter or Margarine

The first step to this amazing dish is to get some fresh long grain rice and pour the 3⁄4 cup into a baking dish. In a small mixing bowl combine condensed soup with milk and water, Mix till well blended. Set aside. Add the butter or margarine to a skillet and cook all sides of pork chops until golden brown. (6 to 7 minutes on medium-high heat) Lay pork chops on the rice in the baking dish. Now arrange sliced tomato, onion and bell pepper on all 4 pork chops. Pour your soup mix atop the tomato, onion and bell pepper covered pork chops and rice. Once all that is complete, place the baking dish into a preheated oven at 350 degrees and bake for 1 hour. Serve hot and enjoy. Serving Size: 6


WHITE HOT CHOCOLATE

6 Ounces White Chocolate (divided)

1⁄2 Cup Heavy Cream

1 Quart Milk

1⁄4 Cup Amaretto (or, for children, 1⁄2 tsp. Almond Extract)

Coarsely grate 1⁄2 ounce of white chocolate, for garnish. Set aside. In a small mixing bowl, beat heavy cream until stiff peaks form; set aside. Chop remaining chocolate into chunks. In a medium saucepan, heat chocolate and milk over medium heat. Stir constantly until chocolate is thoroughly melted. Remove from heat and stir in amaretto or almond extract. Pour into 5 mugs and top with a dollop of whipped cream garnished with grated white chocolate.

Serves About 5.


BAKED EGGPLANT ROLLS FILLED WITH MOZZARELLA

1 Large Eggplant (cut lengthwise into 6 slices about 1⁄4” thick)

2 Tbsp. Plain Flour

2 Eggs (lightly beaten with some salt and pepper)

Olive Oil for Frying

1 1⁄2 oz. Parmesan Cheese (freshly grated)

18 Large Fresh Basil Leaves

11 oz. Mozzarella Cheese (roughly sliced)

Salt

Freshly Ground Black Pepper


For The Tomato Sauce:

4 Tbsp. Extra Virgin Olive Oil

1 Garlic Clove (finely chopped)

1 Small Onion (finely chopped)

1⁄2 Celery Stalk (finely chopped)

14 oz. Can of Plum Tomatoes


To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and cook until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.

Preheat the oven to 400 degrees. Dust the eggplant slices in the flour, then dip them in the beaten egg.

In a large frying pan, heat some olive oil to a depth of about 1⁄2 inch, add the eggplant slices and fry on both sides until golden. Remove and drain on kitchen paper.

Line the eggplant slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 1 ounce of the parmesan over the top. Place three basil leaves on each eggplant slice and top with a couple slices of mozzarella, reserving half the cheese. Then carefully roll each slice up, making sure they are seam-side downwards so they don’t open up.

Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the eggplant rolls on top.

Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.

Place in the oven and bake for 15 minutes, until the top is very lightly colored and beginning to bubble. Serve with a green salad. Makes 6 servings.


BEAN, EGGPLANT AND TOMATO CASSEROLE

2 Onions (chopped)

4 Cloves Garlic (minced)

2 Green Peppers (chopped)

2 (28 oz.) Cans Plum Tomatoes (chopped)

2 Tbsp. Fresh Oregano or 2 tsp. Dried

1 Tbsp. Fresh Thyme or 1 tsp. Dried

2 Bay Leaves

1⁄4 Tbsp. Cayenne (or to taste)

2 Eggplants (select very young, firm, shiny ones)

3 Cans Kidney Beans (undrained)

Bring the onions, garlic, pepper, tomatoes with their juice, and the seasonings to a boil and simmer while dicing the eggplant. Add eggplant to the pot and simmer 10 minutes. (You can peel the eggplant if you wish; I never do.) Stir in the cooked beans and simmer for 15-20 minutes.


AUTUMN GOLD PUMPKIN CAKE

For The Cake:

1 Package Golden Cake Mix

3 Large Eggs

1 Cup Water

1 Cup Canned Pumpkin

1⁄4 tsp. Ground Ginger

1⁄4 tsp. Ground Nutmeg

1 Cup Walnuts (chopped)

For The Frosting:

2 Containers Vanilla Frosting

1 tsp. Ground Cinnamon

1⁄4 Cup Walnuts, (coarsely chopped) For Garnish

Preheat oven to 375 F. Grease and flour two 8-inch round cake pans. To make the cake, combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup walnuts. Pour batter into pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool following directions on the cake mix.

To make the frosting, combine vanilla frosting and cinnamon. Stir until blended. Fill and frost cake. Garnish with 1⁄4 cup walnuts. Serves about 16.


CROCK POT PORK ROAST

3 to 4 lb. Pork Roast

1 Cup Tomato Juice

1 tsp. Herb Mix

1⁄2 tsp. Worcestershire Sauce

1⁄2 tsp. Teriyaki Sauce

2 Medium Sweet Potatoes (cubed)

4 Large Carrots (peeled and chopped)

1⁄2 Cup Celery (chopped)

2 Cups of Flour

Trim excess fat from pork roast saving the fat for later. Coat the pork roast with the flour, brown the pork roast slowly in fat trimmings for about 10 minutes.

During this time add tomato juice, Worcestershire sauce, teriyaki sauce, potatoes, celery and carrots to the bottom of your slow cooker. Place the browned pork roast atop the vegetables and liquid. Season pork with Herb blend, salt and pepper. Cover the slow cooker and cook on low heat for 8 to 10 hours. For Gravy pour liquid from slow cooker into a sauce pan. Add cold water and flour till you reach a boil for 1 to 2 minutes. Add more or less for your desired meat thickness. Serving Size 6.