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July Recipes

EASY AND TENDER BABY BACK RIBS

This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.

1 Rack of Baby Back Ribs

1 Bottle of “Sweet Baby Ray’s Bbq Sauce”

First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.

Place the ribs sections into the pot and boil them for 45 minutes.

After the ribs boil for 45 minutes take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce (I like “Sweet Baby Ray’s” brand, but you can use whatever kind you like best).

Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and bake them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.

If you don’t want to broil them, put them on a hot grill for several minutes and grill until top is crispy.

The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.

This way, I have a nice meal for Sunday afternoon.

Recipe From: Sabor


RASPBERRY HONEY ICED TEA

Very refreshing in the summer. This recipe is nicely flavored without being too sweet. Only honey, no sugar.

2 Cups Tea (your favorite brand)

2 Cups Raspberry Juice

1/4 Cup Honey

Mix raspberry juice, tea and honey. Whisk until honey is dissolved. Serve cold over ice. You can substitute cranberry juice, instead of raspberry for a different taste. Serves 4.


LIME MINT ICED TEA

A simple iced tea, with a twang of lime and hint of mint. It’s both sweet and tart at the same time. The lime juice will be much better flavored if freshly squeezed.

1 Quart Water, Boiling

4 Tea Bags

1 3/4 Cups Fresh Mint Leaves

1/4 Cup Sugar

1/4 Cup Lime Juice

Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving.

Serves 4.


GINGER ICED TEA

A strong iced tea, made with fresh ginger. If you’re looking for a change from the usual lemon iced tea, then you should give this bold ginger iced tea a try.

5 Tea Bags

1 inch Piece of Fresh Ginger

Sugar, to Taste

Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 10 minutes. Strain out tea and ginger slices and add sugar. Let cool and serve over ice.


RAMEN NOODLE SALAD

Ramen is great raw! I would never have believed it until I tried this recipe. Kids love the noodles better than croutons even.

1 Head Lettuce (pieces)

6 to 8 Green Onions (chopped)

1 (6 oz.) Can Mandarin Oranges

1 Cup Celery (chopped)

1 Cup Mushrooms (chopped)

1⁄2 Cup Slivered Almonds (toasted)

1 (3 oz.) Pkg. Chicken Flavored Ramen Noodles (uncooked & crumbled)


Dressing:

1⁄4 Cup Salad Oil

1⁄2 tsp. Pepper

1 Tbsp. Sugar

3 Tbsp. Apple Cider Vinegar

Seasoning Mix From Noodles

Mix together lettuce, green onions, oranges, celery, and mushrooms. Refrigerate until ready to serve. Blend together dressing. Just before serving, add dressing, almonds and noodles to lettuce mixture. Serves 6.


PESTO PASTA SALAD

1 16 oz. Package Farfalle Pasta

1 16 oz. Package Rotelle Pasta

1 16 oz. Container Prepared Pesto

1 1⁄2 Cups Frozen Spinach (thawed and well drained)

2 Tbsp. Lemon Juice

1 Cup Mayonnaise

1⁄2 Cup Low-fat Mayonnaise

1⁄2 Cup Milk

1 Cup Cashew Halves (unsalted)

1 16 oz. Package Frozen Tiny Baby Peas (unthawed)

1 lb. Cooked Chicken (cut into bite sized pieces) or Shrimp

1⁄2 Cup Parmesan Cheese (freshly grated)

Cook pasta according to package directions. While pasta is cooking, combine pesto, thawed spinach and lemon juice in food processor or blender. Process until thoroughly mixed. Stir together mayonnaise and milk with wire whisk. Add pesto mixture and mix well. Add cashews, frozen peas and cooked chicken and mix well. Drain pasta, rinse briefly with cold water, drain again and add to salad. Stir in the Parmesan cheese and refrigerate for at least 2 hours. Serves 12

Recipe From: Linda Larsen, a freelance Home Economist


TROPICAL GRILLED CORN SALAD

“This tropical rice salad combines the earthy flavors of brown rice with hot salsa and jalapeno, and fruity mango for a taste that’s out of this world. This has become one of my favorite new salads.”

2⁄3 Cup Brown Rice (cooked)

15 oz. Black Beans (rinsed and drained)

3 Ears Corn (husked)

2 Medium Red Onions (sliced thin)

1 Red Bell Pepper (roasted)

1⁄2 Cup Salsa

1⁄2 Cup Orange Juice

1⁄3 Cup Lime Juice

1 Tbsp. Canola Oil

Salt And Pepper

1 Jalapeno Pepper (seeded and chopped)

3 Tbsp. Fresh Cilantro (chopped)

1 Mango (peeled and chopped)

1 Avocado

Mix cooked rice and black beans in a large bowl. Preheat oven to 400 degrees. Roast corn in oven until cooked (about 15 minutes). Heat a small nonstick skillet, sprayed with vegetable oil, over medium heat. Add onions and cook until caramelized (15 minutes). Add a splash of balsamic vinegar to onions, if desired. Add to rice bean mixture. Cut kernels off of roasted corncobs and add to rice bean mixture. Peel and chop roasted bell pepper and add to rice bean mixture. Stir until mixed. In a small bowl, whisk salsa, orange juice, lime juice, canola oil, and salt and pepper to taste. Peel and chop avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture to rice bean mixture and toss until well mixed. Serve warm, or refrigerate rice bean mixture until cool and then make salsa dressing right before serving. Makes 8 servings.

Recipe From: Kaitlynn


PEACHES AND CREAM SALAD

1 Can (28 oz.) Peaches in Syrup (drained, reserve syrup, about 2 cups drained peaches)

1 Pkg. Lemon Flavored Gelatin

2⁄3 Cup Creamed Cottage Cheese

1⁄2 Cup Chopped Pecans

1⁄2 Cup Chilled Whipping Cream

Heat one cup of syrup from peaches until hot. In a medium bowl, empty gelatin; add hot peach syrup and stir until gelatin is completely dissolved. Cool. Chill until gelatin mixture is thickened, a little thicker than unbeaten egg white.

Lightly oil a 1-quart mold with vegetable oil; set aside. Set a bowl and beaters in refrigerator to chill.

When gelatin mixture is thickened, mix in peaches and cottage cheese and pecans. Using the chilled bowl and beaters, beat whipped cream to soft peaks. Fold whipped cream into gelatin mixture and turn into the prepared mold. Chill in refrigerator until firm. Unmold and garnish with mint leaves and/or a few slices of peaches, if desired.

Tip: Unmolding Gelatin First run the tip of a knife around the top edge to loosen and let in some air. Invert mold onto a chilled plate. If mold cannot be lifted off immediately, wet a clean towel in hot water, quickly wring it almost dry, and wrap hot towel around mold for a few seconds. Repeat if necessary.


PEACH CAKE

7 or 8 Peaches (peeled and sliced)

1⁄2 Cup Sugar or Splenda

1 tsp. Cinnamon

1 Pint Fat Free, Low Fat or Regular Sour Cream

1 Egg (slightly beaten)

1 Box Yellow Cake Mix (dry)

3⁄4 Stick Butter or Margarine

Combine cake mix and butter with pastry blender. Press into 9” x 13” greased cake pan. Bake 10 minutes at 350 degrees F. Spread peaches over baked crust. Sprinkle with combined sugar and spice.

Combine sour cream and egg. Drizzle over peaches (it will not cover them completely). Bake at 350 degrees F for 45 minutes. Serve warm. Refrigerate any leftovers.


SMOKED PORK AND POTATO SCALLOP

4 Cups Sliced Potatoes (raw)

1⁄2 Cup Sliced Onion

2 Tbsp. All Purpose Flour

Salt And Pepper

1 1⁄2 Cups Heated Milk

4 Smoked Pork Loin Chops

Place a layer of potatoes and sliced onion in a greased 2 quart casserole. Sprinkle with a little flour, salt, and pepper. Repeat layers, ending with potatoes and onion. Pour milk over. In a skillet over medium-high heat, brown pork chops on both sides; place over potatoes. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes, or until potatoes are tender.

Smoked pork chop recipe serves 4.


SQUASH CASSEROLE

A squash casserole with pecan or bread crumb topping, along with cheese and onions.

2 lbs. Yellow Squash (cut in 3⁄ 4 inch cubes)

1 Cup Onion (chopped)

1 tsp. Salt

1⁄ 4 tsp. Freshly Ground Pepper (or to taste)

Water

4 Tbsp. Butter

1 Cup Saltine Crackers (crumbled)

1⁄ 2 Cup milk

1 Cup Shredded Cheddar Cheese

1⁄ 2 Cup Pecans (finely chopped or buttered bread crumbs

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1 / 2 quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350° , uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.


CHICKEN & SQUASH DINNER

3 to 3 1⁄ 2 lbs. Chicken Pieces

1 1⁄ 2 tsp. salt

1⁄ 4 tsp. pepper

1⁄ 2 tsp. paprika

1 Medium Onion (halved and sliced)

1 Can (14.5 oz.) Diced Tomatoes (or 3 medium peeled tomatoes, diced)

1 tsp. Dried Oregano

1 lb. Summer Squash (sliced)

Sprinkle chicken pieces with 1 teaspoon salt, pepper and paprika. Brown under broiler for 10 minutes, turning once. Transfer chicken to a large, heavy skillet; add onion, tomatoes, oregano and remaining salt. Cover and cook over medium-low heat for about 30 minutes, or until chicken is done. Add squash, cover, and cook for 10 minutes longer.

Serves 4.


ITALIAN CHICKEN SALAD

The secret to this light and tangy dish is a marinade that's made with Italian vinaigrette. It comes together quickly, and the chicken strips are so flavorful you may find you don't even need dressing for the salad.

MARINADE:

1 (8 oz.) Bottle Italian Dressing

2 Tbsp. Worcestershire Sauce

1 Tbsp. Lemon Juice

1 tsp. Creole Seasoning (optional)


CHICKEN SALAD:

4 Chicken Breasts (thin sliced, boneless, skinless )

Mixed Salad Greens

Cherry Tomatoes

Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1⁄ 2 cup of the mixture for basting the chicken on the grill.

Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot, about 10 to 15 minutes.

Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.