Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
July Recipes

DELICIOUS MICROWAVE CHICKEN

8  to 10 Pieces Chicken Thighs and Drumsticks (skinned)

1  Can Cream of Mushroom Soup

1  Can Golden Mushroom soup

1  8 oz. Can Whole or Pieced Mushrooms (drained)

1  Cup Frozen Peas (optional)

    Buttered Noodles

Spray a 4 quart casserole dish with Pam.  Put in pieces of skinned thighs and drumsticks.  (Do use bone-in pieces because the bones add such wonderful flavor)  Pour soups over top of chicken.  Add the can of drained mushrooms.  Spread the mixture around over the chicken.  Microwave for 20 minutes on high; stir; microwave for another 20 minutes; stir; add frozen peas if you want.  Microwave 10 to 15 minutes more or until juices run clear.  Let rest 5 to 10 minutes.  Serve over lightly buttered noodles. 

**Freezes beautifully!    

Recipe From: Colleen Lehman


PEPPERONCINI BEEF

1  Small Roast

1  24 oz. Jar of Greek Salad

    Peppers (pepperoncini*)

1  Clove Garlic (diced)

Place the roast into crock pot. Sprinkle with the garlic. Dump entire jar of peppers and liquid over it. Cook all day on low.

I cook it for 12 hours; until it literally falls apart. Makes lots of gravy and yummy peppers!

Recipe From: Stan Yates

*Peperoncini (or pepperoncini), common names Tuscan peppers, sweet Italian peppers and golden Greek peppers. While called peperoncini in American English, in Italy these particular kind of peppers are called friggitello or more generally peperone like other sweet varieties of peppers, while the term peperoncini is used for hotter varieties of chili peppers. The Greek varieties are sweeter and less bitter than the Italian varieties. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.


CHICKEN SALAD WITH BACON

3    Cups Cooked Chicken (diced)

4    Strips Bacon (cooked and crumbled)    

1    Can (8 oz.) Sliced Water Chestnuts (drained)

2    Ribs Celery (thinly sliced)

3/4 Cup Mayonnaise

1    Tbsp. Parsley (fresh or dried)

2    Tbsp. Green Onions (finely minced)

1    tsp. Lemon Juice

      Dash Worcestershire Sauce

      Salt and Pepper, to taste

Combine first chicken, bacon, water chestnuts and celery in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving. Serves 4 to 6.


BAKED LIMA BEANS

I found this recipe in an old Mennonite Church cookbook. It is very good!

2    lbs Dried Lima Beans

1    lb Bacon (cut up)*

1/2 Cup Molasses

2    Cups Ketchup

1    lb Brown Sugar

1    Large Onion (chopped)

Soak beans in three times their volume of cold water, for about 6 hours. Drain and rinse.

Cover with fresh water and cook until just about half tender (about 30 minutes); drain. Add other ingredients and pour into a large baking dish or bean crock. Bake in oven until tender, 2 to 3 hours at 350 degrees.

* I like to lightly brown my bacon and crumble it before I add it to the beans, it is less greasy that way.

P.S. This makes a lot of baked beans


STEWED CHICKEN WITH ORZO

Slowly cooked tender chicken that melts in your mouth with an incredible, flavorful gravy.

5    Chicken Thighs

5    Tbsp. Olive Oil

3    Celery Stalks (chopped)

3    Carrots (chopped)

1    Onion (chopped)

2    Garlic Cloves (minced)

2    Tbsp. Tomato Paste

1/3 Cup Flour

1    tsp. Salt

      Pinch of Pepper

2    tsp. Dried Oregano

1    Tbsp. Butter

3/4 Cup White Wine

2    Cups Chicken Broth (warmed)

2    Tbsp. Balsamic Vinegar

1    Tbsp. Honey

2    Tbsp. Fresh Parsley (chopped)

8    oz. Orzo (pasta)

In a large pot heat 3 tablespoons of olive oil and sauté celery, carrots and onions, for 10 minutes. Add garlic and tomato paste for an additional 5 minutes, stirring occasionally. Remove vegetables and set aside. Wash and pat dry chicken, combine flour, salt, pepper and oregano. Dredge chicken in flour mixture, add butter and 2 tablespoons of olive oil to pot and brown each side for 3 minutes. Slowly pour in wine, and reduce for 3 minutes. Add chicken broth, balsamic vinegar, honey and parsley, simmer with lid on for 1 hour 15 minutes, stirring occasionally. Cook orzo in well salted boiling water till al dente, serve chicken over orzo. Serves 4.


JULY IS NATIONAL BAKED BEAN MONTH

DRIED BEAN GUIDE

1/3 Cup Dry Beans = 1 Cup Cooked Beans

1/2 Cup Dry Beans  = 1 1/2 Cups Cooked Beans

2/3 Cup Dry Beans = 2 Cup Cooked Beans

1 Cup Dry Beans = 3 Cups Cooked Beans

2 Cups (1 lb.) Dry Beans = 6 Cups Cooked Beans


RABE & SALAMI

Great recipe for family. Kids love it! It's also cheap and easy.

1    lb Genoa Salami (chopped)

1    lb Penne Rigate

1    Bunch Broccoli Rabe

2    Cloves Garlic (chopped)

1    tsp. Extra Virgin Olive Oil

1/2 Cup Parmesan Cheese

1     Cup *Starchy Liquid

Chop and boil broccoli rabe in 2 inches of salted water in a deep skillet for approximately 10 minutes, then drain.

Return skillet to stove, add extra virgin olive oil and warm on medium heat. Add chopped garlic to the oil and allow to cook a couple of minutes. Then, add rabe and cook for 5 minutes.

Meanwhile, cook penne in separate pot according to box instructions until al dente, reserve 1 cup of the *starchy liquid from the penne and drain the rest.

Combine the parmesan and cut-up salami in a large bowl. Add the starchy liquid and stir. Add the rabe mixture and pasta and toss. Serve hot or cold.

Recipe From: Catherine Good


OLD FASHION SOUR CHERRY PUDDING

1       Cup Sugar

1/2    Cup Butter

2       Eggs

3/4    Cup Milk

1 1/2 Cups Flour

1       tsp. Baking Powder

1       pt. Sour Cherries (washed and pitted)

Cream together the sugar and butter until smooth.  Mix in the eggs, milk, flour, baking powder and cherries and put in an 8 or 9 inch round pan that has the bottom sprayed or buttered. Bake at 350 degrees for 35 to 40 minutes Check by toothpick in center coming out clean. Cool and cut into wedges, serve warm with sugar and milk. Serves 6.


SOUR CHERRY PUDDING CAKE

2       Cans Drained Sour Cherries

2       Tbsp. Butter (melted)

1       Cup Flour

1       tsp. Cinnamon

1       Large Egg (beaten)

1/2    Cup Pecan pieces

1 1/2 Cup Sugar

1       tsp. Baking Soda

Sauce:

1    Cup Cherry Juice

1/4 tsp. Salt

1    Tbsp. Cornstarch

1/2 Cup Sugar

2    Tbsp. Butter

For pudding, combine dry ingredients with melted butter. Add eggs and cherries. Place in 13 by 9 inch baking dish. Sprinkle nuts on top. Bake 45 minutes at 350 degrees. For sauce cook ingredients until clear and add 2 Tbsp. Butter when almost done. Pour sauce over cake.


BEST OF THE BLUEBERRY MUFFINS

"Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. Quick and easy, made with few ingredients. Remember to use paper liners!"

1/2    Cup Unsalted Butter

1 1/4 Cups White Sugar

1/2    tsp. Salt

2       Eggs

2       Cups Flour (divided)    

2       tsp. Baking Powder

1/2    Cup Buttermilk

1       pt. Fresh Blueberries (rinsed, drained and patted dry)

2      Tbsp. White Sugar

Position rack in the middle of oven. Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.

Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Servings: 12                                  

Recipe From: Lynn


THE BEST BLUEBERRY COBBLER

2 1/2  Cups Fresh (or frozen) Blueberries

1        tsp. Vanilla Extract

1/2     Lemon (juiced)

1/2     Cup White Sugar (or to taste)

1/2     tsp. All-purpose Flour

1       Tbsp. Butter (melted)

1 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

6       Tbsp. White Sugar

5       Tbsp. Butter

1       Cup Milk

2       tsp. Sugar

1       Pinch Ground Cinnamon

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.


LEMONADE WITH BERRY ICE CUBES

This lemony, tangy drink gets sweeter, and prettier, as the cubes melt.

1      (11.5 oz.) Can Frozen Concentrate

         Strawberry or any Berry Mix Juice

24     Raspberries or 8 Strawberries (sliced)

2       Qt. Water

1 1/3 Cups Sugar (or more, to taste)

1 1/3 Cups Fresh Lemon Juice

8       Lemon Slices

8       Mint Sprigs

Pour the juice concentrate and 1 can of water into a pitcher. Mix to combine, then pour the juice into two ice cube trays, adding raspberries or sliced strawberries if you wish. Freeze. Combine the 2 quarts of water and the sugar in a medium saucepan. Bring to a boil and stir to combine. Reduce to a simmer and cook until the sugar is dissolved, about 1 to 2 minutes. Remove from heat. Strain the lemon juice through a fine sieve into the sugar syrup. Chill. Slit each lemon slice once, from center to rind, then press the slits onto eight glasses. Fill each glass with 3 berry ice cubes and the lemonade. Garnish with a mint sprig. Makes 8 glasses.


YUMMY HONEY CHICKEN KABOBS

"Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms."

1/4 Cup Vegetable Oil

1/3 Cup Honey

1/3 Cup Soy Sauce

1/4 tsp. Ground Black Pepper

8    Skinless, Boneless Chicken

      Breast Halves (cut into 1" cubes)

2    Cloves Garlic

5    Small Onions (cut into 2" pieces)

2    Red Bell Peppers (cut into 2" pieces)

      Skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. Servings: 12

Recipe From: Ann Marie


TUNA WITH EGG NOODLES

1/2 pkg. Egg Noodles

1    Can Tuna Fish (drained)

1    Can Cream Of Chicken Soup

1    Cup Milk

1/2 tsp. Salt

Dash Peppe

Bread Crumbs

Cook noodles as directed by the package for al dente. Pre heat oven to 350 degrees.  Separate and flake tuna. Mix tuna with the soup, milk and seasonings. Combine with the noodles and turn into a greased baking dish. Top with bread crumbs and bake at 350 degrees for 25 minutes.

Recipe From: M.J. Weinhold