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April Recipes

STRAWBERRY RHUBARB COBBLER

Fruit Mixture:

4 1/2 Cups Rhubarb (cut into 1" pieces, trim ends)

1 1/2 Cups Strawberries (stemmed and sliced)

1/2    Cup White Sugar

2       Tbsp. Quick Cooking Tapioca

1       tsp. Grated Orange Peel

Cobbler Crust:

2      Tbsp. White Sugar

1      Cup All Purpose Flour

1 1/2 tsp. Baking Powder

1/4    tsp. Salt

1/4    Cup Butter

1/4    Cup Milk

1       Egg (lightly beaten)

Preheat oven to 350 degrees F. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

In a medium bowl, combine 2 tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350 degree oven for 35 minutes until cobbler crust is golden brown. Serve with whipped cream (optional). Yield: Serves 6.


 

SALMON PATTIES

1    (14.75 oz.) Can Salmon

2    Tbsp. Butter

1    Medium Onion (chopped)

2/3 Cup Cracker Crumbs

2    Eggs (beaten)

1/4 Cup Fresh Parsley (chopped)

1    tsp. Dry Mustard

3    Tbsp. Shortening

Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. Servings: 6

Recipe From: Jonnylen


MICROWAVE RHUBARB BETTY

"Serve warm with vanilla ice cream. Yumm!"

5     Cups Rhubarb (chopped)

3/4  Cup White Sugar (or to taste)

1/2  tsp. Ground Cinnamon

4     Cups Cinnamon Swirl Bread (cubed)

1/4  Cup Butter (melted)

In a medium bowl, toss together the rhubarb, sugar and cinnamon. Add half of the bread cubes, and toss lightly to distribute. Transfer to an ungreased 2 quart microwave-safe baking dish. Top with remaining bread cubes. Drizzle melted butter over the top.  Cook in the microwave on full power for 12 minutes, or until the rhubarb is tender. Serve warm. Servings: 8

Recipe From: Molly


LEMON COFFEE CAKE

2 Cups All-Purpose Flour

1    tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/3 Cup Butter (room temperature)

1    Cup Sugar

1    Large Egg

1    Tbsp. Lemon Zest

1/2 Cup Fresh Lemon Juice

1/2 Cup Buttermilk

Streusel:

1/3 Cup Sugar

1/2 Cup All-purpose flour

1    Tbsp lemon zest

      Pinch Salt

1    Tbsp. Fresh Lemon Juice

3    Tbsp. Butter (melted)

Preheat oven to 350 degrees. Lightly grease a 9 inch square pan. In a medium bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large bowl, cream together butter and sugar until light. Beat in egg and lemon zest.

Stir in one third of the flour mixture, followed by the lemon juice. Stir in another third of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing only until no streaks of dry ingredients remain. Pour into prepared pan.

Make the streusel:

In a medium bowl, stir together sugar, flour, lemon zest and salt. Add in melted butter and lemon juice and stir with a fork until mixture is crumbly. Sprinkle evenly over cake batter.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan before slicing. Serves 9 or 10.


STRAWBERRY SMOOTHIE

1    Cup Frozen Strawberries

1    Cup Milk

1/4 Cup Sugar

1    Banana

8    to 10 Ice Cubes

Put all ingredients in blender. Blend until smooth. Servings: 2  to 3


HEALTHY KIDS SMOOTHIE

1/2 Cup Mott's®  for Tots Apple White Grape Juice

1/2 Cup Nonfat Plain Yogurt

1/2 Cup Frozen Unsweetened Mixed Berries

      Honey to Taste

Combine the grape juice, yogurt, and mixed berries in a blender and blend until smooth. Sweeten with honey, if desired. Makes 1 serving.


RHUBARB CRUMB BARS

Top and bottom crust:

1      Cup Flour

3/4   Cup Oatmeal (uncooked)

1      Cup Brown Sugar (packed)

1/2   Cup Butter (melted) 

Filling:

3/4    Cup Sugar

1 1/2 Tbsp. Flour

1/4    tsp. Nutmeg

1       Tbsp. Butter (softened)

1       Egg (beaten)

2       Cups Rhubarb (cut into 1/2" pieces)

Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 into greased 9" square pan. Add rhubarb pieces over top of the bottom crust. In small bowl beat the egg. In medium bowl blend sugar, flour, nutmeg and butter. Add beaten egg, beat until smooth. Pour over rhubarb. Top with other half crumb mixture, press mixture down lightly. Bake at 350 degrees for 20 to 25 minutes.


STRAWBERRY SALAD

1/4 Cup Sliced Almonds

1/4 Cup Sunflower Seeds

1    Head Romaine Lettuce  (washed and dried)

1    Pint Strawberries (hulled and sliced)

1    Cup Parmesan Cheese (freshly-grated)

3/4 Cup Splenda® Sugar  Substitute

1/2 Cup Red Wine Vinegar

3/4 Cup Vegetable Oil

1/2 tsp. Paprika

1/2 tsp. Salt

2    Cloves Garlic (minced)

Tear the lettuce and combine with the strawberries and cheese in a large bowl.

To make the dressing, dissolve the  sugar substitute  in the vinegar. Combine the oil, paprika, salt and garlic and add to the  sugar substitute-vinegar mixture. Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the sliced almonds and sunflower seeds over the  salad and toss with just enough dressing to coat the greens.

Recipe From: Maria Hollenbach


GINGER PINEAPPLE PUNCH

2  Cups Orange Juice

2  Cups Unsweetened Pineapple Juice

2  Tbsp. Grated Fresh Ginger

1  1 Liter Bottle Diet Ginger Ale  (chilled)

Ice cubes*

1  Orange (thinly sliced)

In a large pitcher, combine orange juice, pineapple juice, and ginger. Cover and chill for 2 to 24 hours. Strain mixture; discard ginger and pulp. Slowly pour ginger ale into juice mixture. Serve over ice in chilled glasses. Garnish with orange slices. Makes: 12 servings, 6 ounce each.

* Dress up the punch with citrus ice cubes. To make these decorative cubes, fill the compartments of an ice-cube tray with lime, lemon, and/or orange slices (halve or quarter slices to fit). Fill with water. Freeze until firm.