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April Recipes

HONEY AND PEPPER ROAST

The sweetness of the honey is wonderful with the pork.

1      Medium Orange

1      12 oz. Bag Whole Cranberries

3/4   Cup Honey

1 1/2 lb. Boneless Pork Loin Roast

1/4    Cup Honey

2       Tbsp. Dijon-style Mustard

2       Tbsp. Crushed Mixed Peppercorns

1/2    tsp. Dried Thyme (or 1 1/2 tsp. fresh thyme, minced)

1/2    tsp. salt

To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups.

To cook the meat, carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish. Makes 8 servings.


GRAMMA'S MACARONI SALAD

1    Cup Sugar

1    Tbsp. Flour

1    Tbsp. Mustard

1    tsp. Salt

Pepper

3    Eggs

1    Cup Milk

1⁄ 2    Cup Vinegar


1    lb. Elbow Macaroni (cooked)

2    Carrots (shredded)

6    Hard boiled Eggs (diced)

1    Cup Celery (diced)

1    Small Onion (diced, if desired)

Combine in a cold fry pan, the sugar, flour, mustard, salt, pepper (to taste) and egg. Stir together very well. Add the milk, slowly while stirring. When mixed completely add vinegar and stir again. Turn on the heat to medium and cook slowly, stirring constantly, until thick and smooth. Cool completely. Add macaroni, carrots, hard boiled eggs, celery and onion. Stir together to coat and chill. Serve chilled.

Note: This recipe can be used for potato salad as well. Just omit macaroni and add cooked, diced potatoes.

Recipe From: Elsie Pyles


PEANUT BUTTER TRUFFLE BROWNIES

Brownie Base:

1 Box (1 lb 6.5 oz) Betty Crocker®  Original Supreme Brownie Mix

Water, Vegetable Oil and Eggs called for on brownie mix box

Filling:

1/2 Cup Butter (softened)

1/2 Cup Creamy Peanut Butter

2    Cups Powdered Sugar

2    teaspoons Milk

Topping:

1    Cup Semisweet Chocolate Chips

1/4 Cup Butter

Heat oven to 350° F. Grease bottom only of 13x9 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (Take it out of the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little.)

Recipe From: BettyCrocker®  web site


SHRIMP AND ASPARAGUS

This recipe is simple, goes together quickly and is very tasty.

1     lb. Fresh Asparagus

1    (16 oz.) Package Egg Noodles

4    Cloves Garlic (minced)

1/2 Cup Extra Virgin Olive Oil

1    Cup Butter

1    Tbsp. Lemon Juice

1    lb. Medium Shrimp (peeled and deveined)

1    lb. Fresh Mushrooms (thinly sliced)

1/2 Cup  Parmesan Cheese (grated)

Salt and Pepper to Taste

Bring a large pot of salted water to a full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

In a large saucepan, sauté  garlic in the olive oil over medium-low heat until the garlic is golden brown. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately. Servings: 8

Recipe From: Cathy


STRAWBERRY BREAD

1/2    Cup Unsalted Butter

3/4    Cup Granulated White Sugar

3       Large Eggs

1       tsp. Vanilla Extract

2       Cups All-purpose Flour

1/2    tsp. Baking Powder

1/2    tsp. Baking Soda

1/4    tsp. Salt

1       tsp. Ground Cinnamon

1/2    Cup Sour Cream or Plain Yogurt

1/2    Cup Toasted Walnuts or Pecans (coarsely chopped)

1 1/2 Cups Fresh Strawberries (chopped)

Preheat oven to 350 degrees F and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch).

Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.

Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Make sure that it feels firm, with none of those soft wet areas in the center.  Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 loaf.


RHUBARB ORANGE SAUCE

The sweet citrusy flavor of orange pairs perfectly with tangy rhubarb. Use this plain as a compote, or as a topping over ice cream, pound cake, or waffles.

1    lb. Rhubarb

2/3 Cup Sugar

2    Tbsp. Water

3    Tbsp. Frozen Orange Juice Concentrate

      Pinch Salt

1/2 tsp. Vanilla

Wash and trim rhubarb. Slice ribs about 1/2 inch thick.
Put all ingredients except vanilla into a saucepan and simmer until rhubarb is soft, about 10 minutes. Stir in vanilla. Use sauce warm or chill.  Keeps, refrigerated and covered, for a week or more. Serving Size: 1 cup

Servings: 6


DOWN-HOME GRILLED HAMBURGERS

1/2 Cup Sour Cream

3    Green Onions (chopped, with tops)

3    Tbsp. Bread Crumbs

1/2 tsp. Worcestershire Sauce

1/2 tsp. Lemon Pepper

1    lb. Lean Ground Beef

4    Hamburger Buns

      Shredded Lettuce

1    Tomato (4 slices)

1    Yellow Onion (4 slices)

2    tsp. Mustard

1    Tbsp. Mayonnaise

1    Tbsp. Catsup

Prepare white or yellow sweet onion by slicing in thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy.  Slice a vine-ripened tomato into thick slices. Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties.

GRILL: Place meat on grill over hot coals and cook to desired doneness, turning only once or twice. Grill to desired doneness. Mix the mayonnaise, mustard and catsup. Blend well. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce.


AWESOME MARINADE FOR KABOBS

(Beef, Pork and Chicken)


I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs!

1 1/2 Cups Oil

3/4    Cup Soy Sauce (can use low-sodium)

1/4    Cup Worcestershire Sauce

1/2    tsp. Salt (or to taste)

3       Tbsp. Chopped Fresh Parsley or 2 tsp. Dry Parsley Flakes

1       tsp. Fresh Ground Black Pepper (or to taste)

1/2    Cup Wine Vinegar

1-2    Tbsp. Fresh Minced Garlic (or to taste)

1/3    Cup Store-bought Teriyaki Sauce

1/2    Cup Honey (do NOT use any substitutions)

2       Small Green Onions (chopped, optional)

Put all ingredients into a blender (except the green onions, if using add them in after blending). Blend for 30-40 seconds. Mix in the green onions.

This recipe makes 3 1/2 cups of marinade, it may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks

*NOTE* marinate beef or pork for 8 hours or up to 24 hours, chicken not more than 8 hours.
Recipe From: Karen

* Note: If using wooden skewers for your kabobs, please remember to soak them in water to prevent them from burning.


STRAWBERRY CUSTARD CAKE

2    lb of Strawberries

10  oz. Frozen Pound Cake (thawed and sliced)

3    Cups Milk

1/2 Cup Granulated Sugar

1/4 Cup Cornstarch

1    Egg Yolk (beaten)

1    tsp. Vanilla

1/2 Cup Seedless Raspberry Jam

3    Tbsp. Orange Juice

1/2 Cup Sliced Almonds (toasted)

Mix together sugar, cornstarch and milk in a saucepan. Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil. Boil for 1 minute; then remove from heat.

Add 1/2 cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly. Cook for 3 to 4 minutes. Add the vanilla and set aside to cool

Place the slices of pound cake along the bottom of a large dish. Spread slices with the raspberry jam. Slice the strawberries and place over jam. Drizzle orange juice over the strawberries. Spread custard over top; then sprinkle with almonds. Cover and refrigerate.


ORANGE RHUBARB DESSERT

4    Cups of Rhubarb (chopped)

1/2 Cup of Water

1    Cup of Sugar

3    oz. of Orange Gelatin

1    Can of Mandarin Oranges

Boil the rhubarb in the water for about 10 minutes until soft. Add the sugar and the orange gelatin.

Stir in the oranges and Continue stirring until the gelatin has completely dissolved. Allow to cool until thickened, then serve.


GARDEN BURGERS

1 Egg White

1/4 Cup Fine Dry Bread Crumbs

1/4 Cup Carrot (finely shredded)

1/4 Cup Onion (finely chopped)

1/4 Cup Green Pepper (finely chopped)

1/2 tsp. Salt

1/8 tsp. Pepper

2 Tbsp. Grated Parmesan Cheese

1 lb. Ground Turkey or Lean Beef

1 Medium tomato (sliced)

In a large bowl combine egg white and bread crumbs. (if using beef, stir in 2 T water) Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4" thick patties. Spray a cold grill rack with Pam. Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more.