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April Recipes

BAY SCALLOP PASTA

1 lb. Bay Scallops

1/2 lb. Penne Pasta

2 oz. Butter (melted)

2 Tbsp. Olive Oil and

2 tsp. Olive Oil

2 Tbsp. Dry Vermouth

2 Tbsp. Shallots (chopped)

1 1/2 Tbsp. Parsley (chopped)

1 Tbsp. Lemon Juice

1 1/2 tsp. Garlic (minced)

Salt and Pepper, to taste

Cook the penne pasta as directed on its packaging. Drain and keep warm.

Turn on broiler. Combine all of the other ingredients, except the scallops, in a suitably sized bowl. Season with salt and pepper, then mix thoroughly. Arrange the scallops in a broiler proof dish. Pour the butter mixture over top of the scallops; then toss.

Broil for 3 to 4 minutes, then turn and broil another 2 to 3 minutes. Serve over the cooked pasta.


MARINATED FRESH STRAWBERRIES

2 Cups Fresh Strawberries

3 Tbsp. Sugar

3 Tbsp. Lemon Juice

2 Tbsp. Orange Liqueur

Cut the strawberries into quarters and sprinkle them with sugar. Leave for a couple of minutes before sprinkling with lemon juice and orange liqueur. Substitute the orange liqueur with orange juice for kids.

For a special taste: add some fresh spearmint.

The marinated strawberries will taste best at room temperature.


SUMMER TUNA SALAD

1 Box Tuna Helper for Creamy Noodles’n Tuna

1 Cup Water

1/2 Cup Mayonnaise or Salad Dressing

1 Can  61⁄2 oz. Tuna (drained)

1 Cup Celery (chopped)

2 Tbsp. Green Onions (chopped)

1 to 2 Tomatoes (cut into wedges, if desired)

Cook noodles in 6 cups water. Drain. Rinse under cold water.  Heat sauce mix and 1 cup water just to boiling over medium heat, stirring constantly.

Reduce heat, simmer uncovered, stirring  constantly, 1 min. Remove from heat, let stand 10 minutes.  Stir in mayonnaise.

Mix noodles, sauce, tuna, celery and onions in large bowl. Cover and refrigerate at least 2 hours.  Garnish w/tomato wedges.

Recipe From: JoAnn Sterner


BUTTER CREAM EGGS

1 lb. 10x Sugar

1 Stick Butter (1⁄4 lb.)

4 oz. Cream Cheese

1 tsp. Vanilla

1 1/2 Tbsp. Milk

Cream butter, cream cheese and sugar until smooth and well mixed. Add vanilla and mix well. Add milk and mix well.

Roll into small egg shaped balls and place on wax paper lined trays and refrigerate for at least 6 hours.

Melt chocolate coating of your choice in a double boiler. Dip one at a time. Place on wax paper covered tray and let stand over night.

Recipe From: Evelyn Evans


EGG DRESSING

This recipe is for Helen K. I was given this recipe from a friend who told me it was from a long gone Hanover restaurant.

1 Egg (raw)

1 Hard Boiled Egg (sliced or chopped)

2 Tbsp. butter

3/4 Cup Sugar

1/4 Cup Vinegar

Melt butter in a medium sauce pan. In a small bowl, beat the egg, add sugar and cream together. Set aside.  Add the vinegar to the melted butter and stir. Stir in egg and sugar mixture.

Stir over medium heat until heated through. Turn up heat, stirring constantly until mixture boils, about 2 to 3 minutes. If it becomes too thick, add 1 tsp. mayonnaise.

Add the chopped hard boiled egg and let cool. Serve over torn lettuce.

Recipe From: Pat Elligson


JIFFY POTATO AND EGG SALAD

2 Pk. (5.5 oz) Hash Brown Potatoes

3 1/2 Cups Boiling Water

1 Cup Celery (diced)

1/2 Cups  Scallions (chopped)

6 Hard Cooked Eggs (chopped)

2 Tbsp. Parsley (chopped)

1/2 Cup Milk

2 Tbsp. Prepared Mustard

1/2 tsp. Pepper

Place hash brown potatoes in mixing bowl, pour boiling water over potatoes and let stand until water is absorbed  about 10 minutes. Add remaining ingredients, mix well. Chill and serve.


CHICK-N-QUE SAUCE

(This tastes like the sauce used at local Fire Co. and Lions Clubs BBQ chicken sales.)

1/2 Cup Oil

3/4 Cup Vinegar

1/4 Cup Water

1 1/2 Tbsp. Salt

3 Tbsp. Sugar

1 1/2 tsp. Tabasco Sauce

For highly seasoned sauce, increase Tabasco and add mustard and Worcestershire sauce.

Heat ingredients in a sauce pan to dissolve the sugar and salt. Keep hot and either dip chicken or brush it with the sauce, often while grilling.   MMMMMMMMMMso good!!! Makes about 13⁄4 cups of sauce.

From: JoAnn Sterner


PASTA TURKEY or CHICKEN SALAD

1 Grilled Turkey Tenderloin or Chicken Breast

1 Cup Penne Pasta

1 Red Bell Pepper (chopped)

1 Cup Mushrooms (chopped)

3/4 Cup Ranch Salad Dressing

Cut grilled turkey or chicken into 1/2” chunks. Cook pasta as directed on package and drain well. Combine all ingredients in large bowl and toss gently to combine. Refrigerate for 2-4 hours or serve immediately; refrigerate leftovers. 4 serving.


HUNGARIAN CHICKEN PAPRIKA

2 Tbsp. Vegetable Oil

1 Small Broiler-fryer Chicken (cut in pieces, or 4 Boneless, Skinless Chicken Breast Halves)

1 tsp. Salt

1 tsp. Pepper

1/4 Cup Dry White Wine

2 Sweet Onions (cut in half lengthwise and thinly sliced)

1 14 1/2 oz. Can Peeled, Chopped Tomatoes, with Juices

5 tsp. Sweet Hungarian Paprika (no substitution)

1/4 Cup Water or Chicken Stock

1 lb. Red Potatoes (pared and diced in 1⁄2 inch pieces)

1/2 Cup Sour Cream or Nonfat Sour Cream

2 Tbsp. Fresh Parsley (chopped)

In a large Dutch oven, non reactive casserole or heavy skillet, heat oil. Sprinkle chicken with salt and pepper.

Add to hot oil and cook, turning occasionally, until chicken is brown on all sides. Place chicken in separate bowl. Add wine to pan used to brown chicken and simmer about 2 minutes, scraping browned chicken bits off bottom of pan.

Add onions and cook, stirring occasionally, until softened, about 6 to 8 minutes. Stir in tomatoes with juices, paprika, water or chicken stock and potatoes.

Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Skin and remove bones from chicken; cut into 1-inch chunks and return to pot.

Simmer until chicken is no longer pink in center, about 3-4 minutes longer. Taste and season with additional salt and pepper, if desired.

Remove from heat and stir in sour cream and sprinkle with parsley.

Do not allow mixture to boil after adding sour cream or it is apt to curdle. This easy chicken recipe makes about 5 or 6 servings. Serve over your favorite noodles or shaped pasta


BACON CHICKEN

This easy and delicious recipe takes just minutes to make.

6 Slices Bacon

1 Tbsp. Butter

1 Tbsp. Olive Oil

6 Boneless, Skinless Chicken Breasts

1 Onion (chopped)

3 Cloves Garlic (minced)

1/2 tsp. Salt

1⁄8 tsp. Pepper

1 1/2 Cups Shredded Cheddar Cheese

Cook bacon in 12” skillet until crisp, about 4 to 6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don’t wash or wipe it. Add butter and olive oil to skillet. Sauté chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12 x 8” baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6.


RAVIOLI WITH BROCCOLI CREAM SAUCE

Looking to dress up the ravioli you have in your freezer tonight? 

1/4 Cup Olive Oil

4 Garlic Cloves (finely chopped)

Salt and Pepper to Tast

1/4 Cup Dried Red Pepper Flakes

1 Cup Heavy Cream

1 1/2 Lb. Fresh Broccoli

3/4 Cup Grated Parmesan Cheese

15 oz. Package Frozen Cheese Ravioli (cooked)

Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper.  Sauté until garlic is lightly browned, 5 to 7 minutes.

Add cream; cook 20 min. to thicken, stirring occasionally.

Meanwhile, cut broccoli into 11⁄2” flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside

Add Parmesan cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli.


BAKED SHRIMP IN TOMATO FETA SAUCE

1 Tbsp. Olive Oil

1 Medium Onion (chopped)

2 Cloves Garlic (minced)

2 14.5 oz. Cans of Diced Tomatoes

1/4 Cup  Fresh Parsley (minced)

1 Tbsp. Fresh Dill (minced) or 1 tsp. Dried Dill

1 To 11⁄4 Pounds Medium Sized Raw Shrimp (peeled and deveined, tails can be left on, thaw if frozen)

Pinch of Salt, More to Taste

Pinch Black Pepper, More to Taste

3 oz. Feta Cheese (about 2⁄3 cup, crumbled)

Preheat oven to 425°F. Heat oil in a large, ovenproof skillet on medium high heat. Add the onions and cook until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5 to 10 minutes, until the juices thicken a bit.

Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10 to 12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice. Serves 4.


WARM CHERRY PUFF

1 Cup Milk

2 Eggs

1/2 Cup Biscuit Mix

1/4 Cup Sugar

1/4 tsp. Almond Extract

2 Tbsp. Butter (softened)

1 (21 oz.) Can Cherry Pie Filling

Heat oven to 400 degrees. Blend milk, eggs, biscuit mix, sugar, almond extract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed for 1 minute.

Pour into greased 10” pie pan or 11x7” baking pan.

Spoon cherry filling over the top. Bake 25 to 30 minutes, until golden brown. Serves 8

Recipe From: Debe