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September Recipes

APPLE COBBLER CAKE            

6    Cups  Apples (sliced)

1/4 Cup Sugar

1    tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 Cup Nut Meats (chopped)

1    Package Cake Mix (yellow or white)

1    Stick Butter (melted)

Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake mix, stir to coat apples. Place apples in buttered pan, about 9x13 inches. Cover tightly with foil and bake at 350 degrees for 25 minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed and golden brown. Serve warm with cream or ice cream.


HOT BEAN AND BACON SALAD

1    Pkg. Frozen Cut String Beans

3    Tbsp. Vinegar

2    Tbsp. Olive Oil

1    tsp. Sugar

1/8 tsp. Pepper

1/2 Cup Onions (sliced)

1    tsp. Salt

      Dash Oregano

4    Strips Bacon (cooked & crumbled)

Cook green beans until done but slightly crispy. Drain. Mix together everything but the bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few minutes and serve warm.


JOE'S CREAMED CHIPPED BEEF

This is the best creamed chipped beef you will ever eat!

2    Cans Cream of Celery Soup

1/2 lb. Smoked Dried Beef (chipped)

1    Pint Half and Half

      Toast or Home Fries

Lightly mix all ingredients in a large skillet. Place skillet over medium heat and gently stir. Continue stirring or it will stick to the bottom of the pan, stir until mixture comes to a boil. Remove from heat and let it sit for 5 minutes. Serve over your choice of toast or home fries. Serves 4 to 6 people. * If you have any leftovers, they will be thicker the 2nd day.

Recipe From: Joe Gassert


TOMATO PESTO SPAGHETTI

This is a fabulous summer recipe. Make it only when tomatoes are fresh and fully ripe.

1 lb. Spaghetti Pasta

10 oz. Container Basil Pesto or 1 Cup Homemade Pesto

4 ripe tomatoes (chopped)

Cook spaghetti according to package directions until al dente. Drain, reserving 2 Tbsp. cooking liquid. Return to pot along with reserved cooking liquid. Stir in pesto over low heat until spaghetti is evenly coated. Add tomatoes at last minute and serve. 4 to 6 servings.

Recipe From: Linda


BAKED PARMESAN TOMATOES

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

4    Tomatoes (halved horizontally)

1/4 Cup Freshly Grated Parmesan Cheese      

1    tsp.  Fresh Oregano (chopped)

1/4 tsp. Salt

      Fresh Ground Pepper, to taste

4    tsp. Extra-Virgin Olive Oil

Preheat oven to 450 degrees. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. Makes 4 servings.


GREEN BEAN BUNDLES           

1    lb. Green Beans (with the ends snapped off)

8    Slices Lean, Sliced Bacon

3    Tbsp. Real Butter (no substitutions!)

1    Tbsp. Rice Vinegar

1    Tbsp. White Sugar

1    Tbsp. Minced Red Onion

1    Clove Minced Garlic

1/4 tsp. Kosher Salt

Bring a large pot of lightly salted water to a boil

If you're using fresh green beans, wash and snap the ends off.  Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super scientific, right?  When the water is boiling, briefly boil (blanch) the beans for 2 to 3 minutes or until you start hearing a popping noise and the beans have turned bright green.  Quickly drain and rinse in cold water until the beans have cooled.

Preheat the oven to 400 degrees F. On a cookie sheet, divide the green beans evenly into 8 piles.  Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet.  This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10 to 15 minutes or until the bacon is crisp and sizzling.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and sauté for 2 to 3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce.  Serve immediately.

Recipe From: Kate


STUFFED CINNAMON APPLES

6    Apples

2/3 Cup Red Cinnamon Candies

2    Cups Water

3    oz. Package Cream Cheese

2    Tbsp. Milk

1    tsp. Lemon Juice

1/3 Cup Pitted Dates (chopped)

1    Small Can Crushed Pineapple (drained)

2    Tbsp. Walnuts (chopped)

      Lettuce

Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.


 

OVEN ROASTED TOMATOES           

24 Roma Tomatoes (cut in half)

4   Small Onions (chopped)

1   Head Garlic (peeled and chopped)

1   Cup Extra Virgin Olive Oil

1   Head of Fennel (optional)

Salt and Pepper

Preheat your oven to 350° F. Place the tomatoes, onions and garlic in a large bowl, drizzle with olive oil and season with salt and pepper. Toss well and pour into a baking dish. Roast until they've caramelized a bit and shrunken, intensifying and concentrating their flavor, about 60 to 90 minutes. Stir briefly after 30 minutes or so. Note: For even more flavor try roasting the tomatoes with a head of sweet aromatic fennel.


TOMATO GRATIN           

This has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.

4    Slices Whole Grain Bread (torn into quarters)

1    Tbsp. Minced Garlic

1    Tbsp. Extra Virgin Olive Oil

1/3 Cup   Parmesan or Pecorino

      Romano Cheese (shredded)

4    Medium Tomatoes (sliced)

1/4 Cup  Fresh Basil (chopped)

1/2 tsp. Freshly Ground Pepper

1/4 tsp. Salt

Preheat oven to 450° F. Coat a shallow 2-quart baking dish with nonstick spray. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned bread crumbs on a baking sheet and bake until beginning to brown, about 5 minutes. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted bread crumbs and bake for 10 minutes more. Serve immediately.


PUMPKIN PATCH           

2       Quarts Apple Cider (divided)

1       Piece Fresh Ginger, (2" sliced)

1       Cinnamon Stick

1/2    tsp. Whole Cloves

1/4    Cup Honey

1/2    Cup Brown Sugar

3 1/2 Cups Pumpkin Puree

Pour 3 cups of the apple cider into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes. Remove from heat, add the honey and brown sugar, and stir to dissolve. Refrigerate the mixture until well-chilled, or up to a week.

When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree; stir well. 12 Serving.



AUTUMN GOLD PUMPKIN CAKE 

For The Cake:

1    Package Golden Cake Mix

3    Large Eggs

1    Cup water

1    Cup Canned Pumpkin

1/2 tsp. Ground Cinnamon

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, for garnish (coarsely chopped)

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.


 

CAJUN CHICKEN & RICE           

2 Links (6 oz) Smoked Sausage (sliced)

1 Onion (quartered and sliced)

2 Small Bell Peppers (sliced)

8 oz. Chicken Tenders (cut up)

2 Packets (6.4 oz each)

Cajun Sides Red Beans & Rice

4 Cups Water

3 Scallions (sliced)

Heat a large nonstick skillet over medium heat. Add sausage and onion; cover and cook 3 minutes, stirring occasionally, until sausage is lightly browned.

Add peppers; sauté  2 minutes. Add chicken; sauté  1 minute. Stir in both rice mixes and water; bring to a boil.

Cover and cook 7 minutes or until rice is tender and chicken is cooked through. Remove from heat; stir in scallions. Serve with your favorite hot sauce.

Recipe From: Woman's Day Kitchen


 

PUMPKIN CHEESECAKE           

Crust:

24   Graham Crackers

1/2  Cup Butter (melted)


Filling:

3     Pkg. (8 oz each) Cream Cheese (softened)

1     Jar (7.5 oz) Marshmallow Cream

4     Eggs

1     Can (15 to 16 oz.) Pumpkin Puree

1/2  tsp. Ginger

1/2  tsp. Cinnamon

1/2  tsp. Nutmeg

1/4   tsp. Cloves

Heat oven to 350 degrees. Place a pan of water on the bottom rack of the oven. (A large broiler pan works well)

For crust: Place the graham crackers in a plastic bag and seal. Using a rolling pin, roll over the crackers until they are crushed very fine. Mix the crumbs with the melted butter. Press mixture into the bottom of spring form pan. Set aside.

For filling: Beat cream cheese and marshmallow creme until smooth. Add remaining ingredients and mix until blended. Pour into pan. Bake for 45 minutes or until edges begin to brown. Turn off heat. Let cake cool in oven, with the door open, for 1 hour. Remove. Cool completely. Refrigerate at least 4 hours before serving. Serve with whipped cream or ice cream.

Recipe From: Janet Jurgielewicz


 

APPLE CRUMB CAKE 

11⁄ 2 Cups Flour

1⁄ 2   Cup Sugar

2      tsp. Baking Powder

3⁄ 4   tsp. Salt

1      Egg (beaten)

3⁄ 4   Cup Milk

2      Tbl. Melted Butter

11⁄ 2  Cups Apple (peeled and sliced thin)

CRUMB MIXTURE

1⁄ 4  Cup Sugar

1⁄ 4  Cup Flour

1     tsp. Cinnamon

1⁄ 4  Cup Butter

Mix together your crumb ingredients and set aside.

Pre heat oven to 400 degrees.

Mix the first four ingredients in a bowl. Add the next three and mix only until dry ingredients are moistened. Spread half of the batter in a greased and floured 8” square pan. Arrange apple slices on batter and sprinkle with half of the crumb mixture. Spread with remaining batter and sprinkle with rest of crumbs. Bake for 35 minutes or until done. Serve warm or cold.

RECIPE FROM: EVELYN DEGLER


 

PICCALILLI           

12 Green Tomatoes

1⁄ 2 Cup Salt

1   Small Head Cabbage (cored and quartered)

1   Qt. Vinegar

6   Red Bell Peppers (seeded and quartered)

6   Green Bell Peppers (seeded and quartered)

4   Cups Sugar

12 Medium Onions (peeled and quartered)

2   Medium Cucumbers (peeled and halved)

1   Medium Stalk Celery

1   Tbl. Mustard Seed

1   Tbl. Celery Seed

2   Tbl. Pickling Spice

     Black Pepper to Taste

Chop all vegetables in a grinder or food processor. Place in a large ceramic bowl and stir in salt. Cover and let stand over night. The next morning drain well and place in a large soup kettle. Stir in vinegar and sugar. Tie the spices in cheesecloth bag and add to the kettle.  Bring mixture to a boil, turn heat down and let simmer about 20 minutes. Spoon into 8 sterilized pint jars, cover and place in a boiling water bath for 10 minutes. Makes 8 pints.

RECIPE FROM: NATHAN ATWOOD


 

STEWED TOMATOES           

4  or 5 Ripe Tomatoes

1  Medium Onion

1  Tbl. Butter

1  Cup Milk

1  Egg (beaten)

    Sugar to Taste

    Salt and Pepper to Taste

Note: This recipe was sent to me with no definite amounts listed. So I checked other similar recipes in my cook books and found some amounts that should work.

Peel and cut up the tomatoes (it’s best to scald them). Cook over low heat. Chop up the onion and sauté  in butter until golden brown. Add this to the tomatoes. When the tomatoes are cooked thicken them with a paste made of flour and water (like you use for making gravy thick). Cook for a few more minutes. Add beaten egg mixed in the cup of milk. Stir and cook until well blended and thickened. Remove from the heat. Sweeten to taste with sugar and add salt and pepper to taste.

This can be used as stewed tomatoes or tomato soup. 

This recipe belonged to my mother and is almost 100 years old.

RECIPE FROM: NANCY STOLER