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August Recipes


12 Medium Sized Green Peppers

1/4 Cup Grated Fresh or Prepared Horseradish

2    Cup Cabbage (finely chopped)

1    Cup Onions (peeled, chopped)

1/4 Cup Salt

1/2 Cup Green Peppers (chopped)

1/4 Cup (packed) Brown Sugar

1/2 Cup Sweet Red Peppers (chopped)

1    pt. Cider Vinegar

1/2 Cup Celery (chopped)

1/2 tsp. Cayenne

1    Tbsp. Mustard seeds

1    tsp. Paprika

1/2 Tbsp. Celery seeds

1/2 tsp. Dry mustard

Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender.

Drain, and let cool. Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well. Stuff into peppers, do not pack too tightly. Place top on each pepper. Tie in place with string. Place peppers in wide mouthed jars or in a large crock or jar.

Heat together in agate or enamel kettle all of the following ingredients except olive oil.

3       pts. Cider Vinegar 

1       qt. Water 

1/2    Cup Salt 

1       Tbsp. Celery Seeds 

1 1/2 Tbsp. Mustard Seeds 

4       Tbsp. Whole Cloves 

2       Tbsp. Whole Allspice

1       (3 inch) Stick Cinnamon (broken) 

2       Blades Mace or 1 tsp. Ground Mace 

         Olive Oil (2 cups - give or take)

Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Makes 4 qt. jars with 3 peppers each.


3 1/2 Cups White or Whole Wheat Flour

1 1/2 tsp. Baking Soda

1       tsp. Cinnamon

1       tsp. Salt

3       Eggs

1       Cup Maple Syrup

1       Medium Banana (mashed)

2/3    Cup Butter or 

         Coconut Oil (melted)

1/3    Cup Water

1       tsp. Vanilla Extract

1 1/2 Cups Zucchini (grated)

1 1/2 Cups Carrots (grated)

Grease 2 - 8x4 inch loaf pans and preheat the oven to 350 degrees.

In a small bowl, stir together the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, combine the eggs, syrup, banana, melted butter or oil, water, and vanilla extract. Add the dry ingredients and stir to combine evenly. Stir in the grated zucchini and carrots. Divide the batter evenly between the 2 loaf pans.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the loaves comes out clean.

Cool on a wire rack. Store in an airtight container at room temperature for up to 3 days, or store in the freezer for up to 6 months. Yield: 2 loaves


4       oz. Pepper-Jack Cheese (shredded)

2       Cups Baby Arugula  (roughly chopped)

2       Large Skinless,
         Boneless Chicken Breasts (12 oz. each)

1       Tbsp. Olive Oil (plus more for brushing)

         Kosher salt

1 1/2 to 2 Tbsp. Cajun Spice Blend

         Vegetable Oil (for the grill)

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees, 8 to 10 minutes per side. Transfer to a cutting board. Yield: 4 servings


1    (3 to 4 lb.) Pineapple

      Cooking Spray

2    tsp. Butter

1/4 Cup Brown Sugar

1/4 Cup Rum or Apple Juice/Cider    

1    pt. Vanilla Ice Cream

Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.

Spray a large grill with cooking spray and heat over a medium flame. Grill the pineapple for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. 

While the pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.

Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top. Yield: 8 servings


1/3 Cup  A.1. Original Sauce

1/3 Cup  Kraft Original Barbecue Sauce

2    tsp.  Kraft Prepared Horseradish

1    Beef Top Round Steak 

      (1 1/2 lb., cut into 1/2 inch wide strips)

9    Pearl Onions

1    Large Red Pepper (cut into 9 strips)

18  Skewers

Mix first 3 ingredients until well blended.

Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally. Servings; 6 servings.


1       lb Ground Beef

2       Cups Zucchini  (quartered lengthwise, sliced)

1/2    Cup Onion (chopped)

1/2    tsp. Salt

1       Can (14.5 oz.) Hunt's Fire Roasted Diced Tomatoes with Garlic (undrained)

1       Cup Water

1 1/2 Cups Instant White Rice  (uncooked)

3/4    Cup Cheddar Cheese (shredded) Sour Cream (to taste)

Cook beef, zucchini, onion, and salt, in a large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally: Drain.   Add undrained tomatoes and water. Increase heat and bring to a boil.  Add rice: Stir well.   Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese and top with sour cream. 

Recipe From: Wendy Reinert


4    Cups Zucchini

      (shredded, about 2 medium Zucchinis)

2    lbs. Ground Chicken 

      (or Turkey, or other meat)

1/2 Cup Onion (diced)

2    Large Cloves Garlic

1/4 Cup Fresh Cilantro 

      (chopped, more or less depending on your preference)

2    tsp. Salt

1    tsp. Freshly Ground Black Pepper

      Oil for Cooking

Thoroughly combine zucchini, onion, and ground chicken in a large bowl. Add in the cilantro, salt and pepper and mix together well. 

Add enough oil to a fry pan to coat the bottom. Heat to medium high. Spoon mixture into 1 tablespoon size balls, place into pan and lightly press down with fingers.

  Cook each bite for 5 minutes on each side. (Makes: 30 bites)

That's it! This may be the easiest zucchini recipe you've done all summer!


4  Cups Fresh Lemon Juice

3  Cups Sugar

1  Bag Frozen Raspberries

    Ice Cubes (for serving)

Squeeze the lemons and pour the juice into a pitcher.

Mix the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) 

Fill mason jars with ice cubes and top them off with the lemonade. Yield: 8 to 12 servings



4    Tbsp. Brown Sugar (about)

      Sliced Pineapple (cut up to fit)

1    Egg

1/4 Cup Buttermilk

3    Tbsp. Butter (melted)

1/2 tsp. Vanilla

1/2 Cup Flour

6    Tbsp. Granulated Sugar

1/2 tsp. Baking Powder

1/8 tsp. Baking Soda

      Pinch of Salt

      Confectioners' Sugar

Brush four 4 ounce ramekins with butter. Sprinkle 1 Tbsp. (more or less depending on your taste) brown sugar in the bottom of each and line with sliced pineapple, cut to fit. Whisk egg, buttermilk, melted butter and vanilla in a bowl, then stir in flour, granulated sugar, baking powder, baking soda and salt. Divide among the ramekins. Bake at 350 degrees, 20 minutes. Let cool, then unmold and top with confectioners' sugar. Yield: 4 servings


2    Tbsp. Kraft Zesty Italian Dressing

2    Cups Fresh Corn Kernels

1    Zucchini (chopped)

1/2 Cup Onions (chopped)

1    Cup Kraft Mexican Style 

      Shredded Four Cheese 

      with a Touch of Philadelphia

1/2 Cup Sour Cream

3    Slices Bacon (cooked, crumbled)

1    Tbsp. Fresh Cilantro (chopped)

Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.

Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and mixture is heated through, stirring frequently. Top with bacon and cilantro.

Special Extra: Drizzle with a squeeze of fresh lime juice before serving. Servings total: 8 servings, 1/2 cup each.


Whole pickled tomatoes are a perennial favorite in Russia.

1       tsp. Whole Black Peppercorns

6       to 8 Small Vine-ripened Tomatoes

8       Small Jarred Pepperoncini

4       Small Fresh Bay Leaves

4       Sprigs Fresh Dill (stemmed)

2       Cloves Garlic (thinly sliced)

1       Cup Red Wine Vinegar

2 1/2 Tbsp. Salt

1       Tbsp. Sugar

Combine peppercorns, tomatoes, pepperoncini, bay leaves, dill, and garlic in a 2 qt. glass jar with a tight-fitting lid. Bring vinegar, salt, sugar, and 1 1/4 cups water to a boil in a saucepan; stir until salt and sugar dissolve. Pour vinegar mixture over tomatoes.

Seal jar; let cool. Refrigerate for up to 2 weeks. Makes about 2 quarts.

Recipe From: T. Coleman