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June Recipes

FRESH CORN ON THE COB with CHILI BUTTER

1/2  Cup Butter (softened)

2  tsp. Chili Powder

1/2  tsp. Dried Oregano Leaves

1/4  tsp. Ground Cumin

1/4  tsp. Salt

2  tsp. Lime Juice

4  Ears Fresh Supersweet Corn (shucked)

In a small bowl, stir together butter, chili powder, oregano, cumin, salt and lime juice until blended. Spread butter mixture evenly over each ear of corn, dividing evenly. Place in a microwaveable dish; cover loosely with plastic wrap or wax paper. Microwave on HIGH (100% power) 10 to 15 minutes, turning once halfway through cooking time.
Yield: 4 servings. (Tested in a 625 watt microwave oven).


GARLIC HERBED BUTTER

1/2  Cup Butter

1  tsp. Dried Herbs (crushed, such as Italian seasoning, oregano, basil)

1/2  tsp. Onion Powder

1/4  tsp. Garlic Powder

In a small saucepan heat butter  until bubbly. Stir in herbs, onion and garlic powders; cook and stir for 10 seconds. Brush over hot corn. Yield: 1⁄2 cup.


HERBED BUTTER

1/2  Cup Butter

1  Tbsp. Green Onion (finely chopped minced, scallion)

1  tsp. Dried Herbs, (crushed such As Italian Seasoning, Oregano, Basil)

In a small saucepan heat butter until bubbly. Stir in green onion and herbs; cook and stir for 10 seconds. Brush over hot corn. Yield: 1⁄2 cup.


CILANTRO LIME BUTTER for FRESH CORN

1/2  Cup Lightly-packed Fresh Cilantro Leaves

1/2  tsp. Grated Lime Peel

1/2  tsp. Salt

1/2  tsp. to 1 tsp. Hot Pepper Sauce

1/2  Cup (1 stick) Butter (softened)

In the bowl of food processor fitted with a metal wing blade, place cilantro, lime peel, salt and hot pepper sauce; process using on and off motions until cilantro is finely chopped, scrapping sides of bowl if necessary. Add butter; process until combined, about 30 seconds. (Or, finely chop cilantro leaves; place in a medium bowl with remaining ingredients; stir until combined.) Serve over hot cooked corn on the cob or other steamed vegetables. Yield: 1⁄2 cup.


CORN HELPFUL POINTERS

White corn such as “silver queen” is usually tender with a sweet taste. Yellow corn varieties generally have a slightly more chewy texture with a sweet and hearty taste. Varieties such as “butter and sugar” with both yellow and white kernels have a very sweet taste.

Buy corn as fresh as possible. Look for it at farmers’ markets and roadside stands, but remember that homegrown doesn’t always mean fresh. Don’t buy corn that feels hot to the touch since such exposure to heat may cause deterioration. Inspect the ears when possible, by peeling back some of the husk. Look for evenly spaced, tight rows and slightly plump kernels. Reject ears with enlarged or shriveled kernels and missing rows. The silk should be dry but not brittle. Stems should be light green and moist rather than yellowed and dry. Husks should be grassy green and tender. Inspect the outer husk and for holes and other evidence of worms.



NESQUIK CHOCOLATE FRENCH TOAST

1  Cup Nesquik Chocolate Ready-to-drink Milk

1  Cup Egg Substitute

8  Slices White Bread

1  Cup Fat-free Vanilla Yogurt

Raspberries (optional)

Whisk together Nesquik milk and egg substitute in a medium bowl. Lightly spray nonstick cooking spray in large skillet over medium heat and dip bread into milk and egg mixture, coating evenly. Cook bread on each side for about 3 minutes or until cooked through. Top each slice with approximately 2 tablespoons of fat-free vanilla yogurt and add raspberries, if desired. Makes 4 servings.

Recipe provided by: Nesquik


BEER CAN CHICKEN

Method: Indirect grilling

Special Equipment: 11⁄2 cups mesquite chips, soaked in cold water to cover for 1 hour and drained.

1  Large Whole Chicken (4 to 5 lbs.)

3  Tbsp. Basic Rub For Barbecue or

Your Favorite Dry Barbecue Rub

1  Can (12 oz.) Beer

1.  Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water. Then drain and blot dry, inside and out, with paper towels. Sprinkle 1 Tbsp. of the rub inside the body and neck cavities, then rub another 1 Tbsp. all over the skin of the bird. If you wish, rub another 1⁄2 Tbsp. of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

2.  Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3.  Pop the tab on the beer can. Using a “church key”-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4.  When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5.  Cover the grill and cook the chicken, until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour.

6.  Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass). Serves: 4 to 6


BASIC RUB FOR BARBECUE

1/2  Cup Kosher Salt

1/2  Cup Sugar

1/2  Cup Ground Black Pepper

1/2  Cup Paprika

Combine ingredients in a bowl, and whisk them all together to mix.  Store in an airtight jar. Yield: 2 cups.
Recipe From: Steven Raichlen



PECAN SUGAR COOKIES

A bit like old-fashioned pecan sandies, these rich and nutty cookies truly melt in your mouth.

1   Cup Toasted Pecans (finely ground)

1/2   lb. Butter (2 sticks, unsalted, at room temperature)

6   Tbsp. Granulated or Confectioners’ Sugar

2   tsp. Vanilla Extract

2   Cups All-purpose Flour

1   tsp. Kosher Salt

1/4    Cup Confectioners’ Sugar (for sprinkling)

Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper.

Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm, about 1 to 2 hours.

To form the cookies, break off small pieces and roll into 1 inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand.

Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners’ sugar. Cool the cookie sheet between batches. Makes: About 3 to 4 dozen.

Recipe from: The Bake Sale Cookbook by Sally Sampson


INCREDIBLE SOUTHWESTERN MARINADE

(for grilling)

1   (12 oz) Bottle or Can of Beer (Not a dark brew)

1⁄3   Cup Fresh Cilantro (chopped)

2   Large Garlic Cloves (chopped)

3   Tbsp. Fresh Lime Juice

3   Tbsp. Red Wine Vinegar

1   Tbsp. Ground Cumin

1   Tbsp. Chili Powder

Mix all ingredients together and throw into a zip lock bag with whatever your choice of meat for the grill will be... place into the fridge and flip every hour or so.... I know the beer sounds sort of weird...but I guess the bubbles/alcohol help tenderize the meat...and when you’re finished grilling...you’ll never look at a bottle of beer the same way!!! ( The alcohol will cook off during the grilling process)

Recipe From: Ben


CORN PUDDING STUFFED TOMATOES

8   Tomatoes

2   Eggs

2   Tbsp. Flour

2   Tbsp. Sugar

1/2   tsp. Baking Powder

1   Cup Half And Half

1   Cup Kernels

2   Tbsp. Melted Butter (1⁄2 Stick)

Slice tops off tomatoes, scoop out pulp and drain. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Oil a pan just large enough for the tomatoes to fit. Beat eggs, add flour, sugar and baking powder. Blend in half and half, corn and butter. Season with salt and pepper. Spoon into tomatoes. Arrange in pan with sides touching. Bake at 350 degrees for 45 minutes. Corn pudding will be firm to touch and browned. To serve as a main dish, add diced ham and shredded cheese.


PEACHY CARAMEL S'MORES

1    Stick Butter

1/2 Cup Light Brown Sugar

4    Medium-large Ripe Peaches

1/2 Cup Water, Orange Juice

For each peach, tear off a 14-inch-long sheet of heavy-duty aluminum foil and turn up the edges slightly to make a shallow bowl. Put 2 pats of butter (about 1/2 tablespoon each) in the center of each sheet and sprinkle 1 tablespoon of brown sugar over them.

Halve the peaches and remove the pits. Using a paring knife, take a very small slice off the curved surface of each half so the peaches will sit flat and let juice out the bottom.

Place 2 peach halves atop the brown sugar and butter on each foil sheet. Top off each pair with another pat of butter and another tablespoon of brown sugar. Pour 2 tablespoons of water, orange juice, or lemonade into each foil bowl.

Close up the packets and place them on the hot grill rack. Cook the peaches for 10 to 15 minutes, then open the pouches carefully to avoid escaping steam (a parent’s job).

The peaches should be soft and surrounded by a juicy glaze.  Meanwhile, have your kids toast the marshmallows on sticks until golden and put 1 on top of each peach half. Transfer the peaches, foil and all, to a bowl and dig in! Makes 4 s’mores.


SUMMER ICED TEA RECIPE

This is sooo good and a nice change of pace from regular iced tea.

6    Tea Bags

4    Cups Boiling Water

1 1/2    Cups Sugar or Sugar Substitute

1    Cup Pineapple Juice

1    (6 oz.) can Frozen Orange Juice (thawed)

10    Cups Cold Water Fresh Mint (to Garnish) (optional)

Steep tea bags in the 4 cups of boiling water for about 5 mins; discard tea bags.

In a one gallon pitcher combine tea and remaining ingredients.

Serve over ice and garnish with a sprig of fresh mint if desired. Recipe makes 1 Gallon.


HERBAL ICE CUBES

Flowering tops of Thyme or Mints picked and frozen in ice cube trays makes a colorful addition to cooling summer drinks.

HELPFUL TIPS

*    Toss nuts, raisins and chopped fruits in flour first. This will help keep them suspended in batters.

*    To split layer cakes loop a long strand of unflavored dental floss around the center of the cake horizontally. Cross the ends and slowly and firmly pull on each end to cut cleanly through the cake.

*    Cool the cake thoroughly before frosting.

*    To moisten confectioners’ sugar frostings, use other liquids in place of milk. Melted jelly, fruit juices, coffee, peanut butter (with a little milk), honey, or maple syrup are just a few alternatives.

*    Make chocolate whipped cream by combining 2 tablespoons each unsweetened cocoa powder and confectioners’ sugar in a mixing bowl. Gradually stir in 1 cup whipping cream, then refrigerate for at least 30 minutes before beating.



STRAWBERRY REFRIGERATOR CAKE

1    3 oz. Package Strawberry Jell-O

1    Yellow Cake Mix (regular size)

1    Quart Strawberries

Dissolve Jell-O in 3⁄4 cup boiling water, add 1⁄2 cup cold water set aside at room temperature.
Mix and bake cake as directed in a 13 x 9 inch sheet pan.

While cake is baking, wash and slice berries, saving a few to garnish top.

Cool cake about 15 minutes. Poke deep holes through the warm cake, while still in the pan, about 1 inch apart. Slowly pour Jell-O mixture into the holes. Refrigerate cake while preparing topping.

 

TOPPING

1    Envelope Dream Whip Topping Mix (2 Cup Size)

1    Pkg. Instant Vanilla Pudding Mix (4 Cup Serving Size)

1   1/2  Cups Cold Milk

In a chilled deep bowl blend Dream Whip mix, Instant Pudding, and cold milk.

Beat on high speed 3 to 8 minutes until stiff. Remove cake from refrigerator, arrange sliced strawberries over the cake. Spread topping over entire top. Garnish as desired with reserved berries and refrigerate.

* NOTES: Cake must be stored in the refrigerator and served chilled  Keeps very well several days.
This can be made with Fresh Peaches and Peach Jell-O.

Recipe From: Pat Elligson


GRILLED SHRIMP

1 1/2   lbs. Cleaned Shrimp (large or small)

2    Tbsp. Olive Oil

Pinch of Cayenne Pepper

2    Cloves Garlic (minced)

1/2    tsp. Oregano

A Squeeze of Lime Juice

1/2 tsp. Salt

Dash Fresh Ground Pepper

Combine all ingredients in a glass bowl.

Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it, the lime juice will begin to “cook” the shrimp). If shrimp are large enough, place on skewers. If shrimp are small use a grill tray or fish rack. Preheat grill to very hot. Cook until shrimp turn pink, two to four minutes. Do not over cook!

**If using wooden skewers, soak in water at least 30 minutes before grilling.

Recipe From: Marilyn

DELICIOUS GRILLED HAMBURGERS

“This is a great no-nonsense Summer recipe. Just juicy, smoky, grilled hamburgers. Serve on buns with your favorite toppings.”

1    lb. Lean Ground Beef

1    Tbsp. Worcestershire Sauce

1    Tbsp. Liquid Smoke Flavoring

1    tsp. Garlic Powder

1    Tbsp. Olive Oil

Seasoned Salt to Taste

Preheat a grill for high heat.

In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.

Place the patties on the grill grate, and cook for about 5 minutes per side, until well done. Servings: 3
Recipe From: Bill