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August Recipes

CONFETTI MACARONI SALAD

This salad has a lite, tangy/sweet dressing

4    Cups Elbow Macaroni

3    Whole Roasted Red Peppers (chopped, more to taste)

1/2 Cup Black Olives (chopped fine)

6    Whole Sweet/Spicy Pickle Slices (diced, about 1/2 cup)

3    Whole Green Onions (sliced white and dark green parts)

1/2 Cup Mayonnaise

1    Tbsp. Red Wine or Distilled Vinegar

3    tsp. Sugar (more or less to taste)

1/4 tsp. Salt (more to taste)

      Plenty of Black Pepper

1/4 Cup Milk (more if needed)

      Splash Pickle Juice (spicy Sweet Pickles)

      Extra Pickle Juice (to taste)

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool and stop cooking process. Set aside.

Mix together mayonnaise, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour on 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Add more of the dressing if it is needed. The salad will have soaked up some of the liquid. Sprinkle with sliced green onion to serve!

Servings: 12


CREAMY MACARONI SALAD

This salad has a thick, creamy dressing.

16  oz. Uncooked Elbow Macaroni

4    Carrots (shredded)

1    Large Red Onion (chopped)

1/2 Green Bell Pepper (seeded and chopped)

1/2 Red Bell Pepper (seeded and chopped)

1    Cup Celery (chopped)

2    Cups Mayonnaise

1    (14 oz.) Can Sweetened Condensed Milk

1/2 Cup White Sugar

1/2 Cup White Vinegar

      Salt and Pepper (to taste)

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently. Cover and refrigerate for at least 8 hours. Serve cold.

Yield: 16 servings


ZUCCHINI PUFFS

2    Cups Zucchini (grated)

1    Egg

1/2 Cup Grated Cheese

2/3 Cup Bisquick

      Salt and Pepper (to taste)

      Onion, Green Chilies (optional)

Mix all ingredients in a bowl. Do not squeezed the moisture out of the zucchini. If you like you can add finely chopped onion and green chilies.  Form into small patties and fry in a frying pan with a bit of oil. Turn once and fry until golden brown. Serve with ketchup if desired.

Recipe From: Lorelle Eberly


TOMATO AND SWEET ONION CRUMBLE

Fresh tomatoes straight from the garden and sweet onions flavor this easy, savory side dish.

1    Tbsp. Olive Oil

2    Sweet Onions (about 1 lb. peeled, thinly sliced)

3    Cloves Garlic (peeled, minced)

2    lbs. Ripe Tomatoes (rinsed, cored, and sliced 1/4 in. thick)

1/3 Cup Fresh Basil (chopped)

3    Tbsp. Fresh Oregano Leaves (chopped)

      Salt and Pepper

4    Slices Crusty Artisan-style Bread (each about 1 in. thick, cut into chunks)

1/4 Cup Butter

1/2 Cup Grated Parmesan Cheese

Heat oil in a 10 to 12 inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2 to 3 quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.

In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.

Bake in a 350 degree oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Yield: 8 to 10 servings

Recipe From: Barbara T.


ZUCCHINI SQUARES

3    Cups Zucchini (shredded)

1    Cup Bisquick Baking Mix

1/2 Cup Onion (finely chopped)

1/4 tsp. Oregano

1/4 tsp. Black Pepper

1/2 tsp. Salt

      Dash Garlic Powder

 2   Tbsp. Parsley (finely chopped)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Vegetable Oil

4    Eggs (lightly beaten)

Preheat the oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.

In a large bowl, stir together all listed ingredients until combined. Pour ingredients into the prepared baking dish and spread evenly.

Bake for 30 minutes or until lightly browned. Cut into 12 squares.

Yield: 12 servings

Recipe From: Betty Joe


ZUCCHINI DESERT SQUARES

Crust and Topping:

4       Cups Flour

2       Cups Sugar

1/2    tsp. Cinnamon

1/2    tsp. Salt

1 1/2 Cups Cold Butter

Filling:

8    to 10 Cups Zucchini (peeled, seeded, cubed)

2/3 Cup Lemon Juice

1    Cup Sugar

1    tsp. Cinnamon

1/2 tsp. Nutmeg

Crust and Topping: Combine the flour, sugar, cinnamon and salt. Cut in the butter until crumbly. Reserve 3 cups of the crumbs. Pat remaining crumbs into the bottom of a 9x13 inch baking pan. Bake at 375 degrees for 12 minutes.

Filling: Place zucchini and lemon juice in a sauce pan, bring to a boil. Reduce the heat, cover and cook for 6 to 8 minutes. Stir in sugar, cinnamon and nutmeg. Cover and simmer 5 more minutes. It will be thin. Spoon over the crust. Sprinkle the reserved 3 cups of crumbs on top. Bake at 375 degrees for 40 to 45 minutes or until golden.

Yields 16 to 20 servings.

Note: Delicious served with vanilla ice cream. Tastes just like apple pie.

Recipe From: Lorelle Eberly


FRESH TOMATO SALSA

Fresh and easy.  If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

4    Cups Tomatoes (5 to 6 medium, diced)

3/4 Cup Red Onion (about 1 small, finely diced)

1/4 Cup Red-wine Vinegar

1    to 2 Jalapenos (seeded and minced)

1/2 Cup Fresh Cilantro (chopped)

1/2 tsp. Salt

      Pinch of Cayenne Pepper (or more to taste)

Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

Yield: 10 servings, 1/2 cup each

Recipe From: Doris S.


GREEN BEANS W/ BACON AND ONION

Bacon-dressed beans will surely tempt the pickiest of eaters to eat their veggies.

4    Slices Bacon

1    lb. Fresh Green Beans (cleaned, trimmed)

1/4 Cup Onion (chopped)

1    Tbsp. Butter

1/8 tsp. Ground Black Pepper

In a large skillet, cook bacon over medium heat until crisp, turning occasionally. Transfer bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

Meanwhile, cook green beans, covered, in lightly salted boiling water for 5 minutes; drain. Place beans in a large bowl of ice water for 5 minutes. Drain well.

Add the partially cooked green beans, onion and butter to the reserved drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until crisp-tender. Stir in reserved bacon and pepper before serving.

Makes: 6 servings.

Recipe From: Sharon W.


FREEZER PICKLES

7 Cups Cucumbers (sliced)

1 Cup Onions (sliced)

2 Cups Sugar

1 Cup Vinegar

2 tsp. Salt

1 tsp. Celery Seed

Combine the sugar, vinegar and salt Stir until the sugar is dissolved completely. Add the celery seeds. In a large bowl combine the cucumbers and onions. Pour the vinegar mixture over top. Cover and refrigerate over night. Divide into ziploc freezer bags and freeze.

Yields 3 pints.

Recipe From: Linda

Cooks Note: If you would like a bit of color to your pickle you can add 1/2 cup each of chopped red and green pepper.


ZUCCHINI PIE

3       Cups Zucchini (shredded)

1       Onion (chopped)

1       Cup Bisquick

4       Large Eggs

1/2    Cup Vegetable Oil

1/2    Cup Mozzarella Cheese

1/2    tsp. Marjoram

1       tsp. Parsley

1 1/4 tsp. Salt

1/8    tsp. Pepper

Mix all the ingredients together in a large bowl. Grease a 9x12 inch baking pan. Pour into the baking dish and cover. Bake at 375 degrees for 30 minutes or until golden brown. Note: You can add extra cheese across the top if desired. Cut into squares.

Serves 10 to 12.

Recipe From: Donnaleen Mummert


EASY PEACH DESSERT

FOR THE BASE:

1 1/3 Cup Graham Cracker Crumbs

1/4    Cup Granulated Sugar

1/3    Cup Margarine or Butter (melted)

FOR THE TOP:

1       pkg. (8 oz.) Cream Cheese (softened)

1/4    Cup Granulated Sugar

1/4    Cup Milk

1       Container (8 oz.) Whipped Topping (thawed)

2       Cups Peaches (sliced)

1       Pkg. (3 oz.) Peach Flavored Jell-O

3/4    Cups Boiling Water

1 1/4 Cups Cold Water

In a small bowl, dissolve the peach gelatin in the boiling water, stir in the cold water. Refrigerate for 1 1/2 hours or until slightly thickened.

In a medium size bowl, combine the graham crumbs, sugar and butter. Press into a 13" x 9" baking dish.

In another bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar, continue to beat, add the milk, and continue to beat until smooth and well combined. Fold in the whipped topping. Spread over the crumb crust in the baking dish.

Cut the peach slices in half lengthwise, and arrange slices over the top of the topping in the dish. Using a large spoon gently spoon the gelatin over the sliced peaches. Refrigerate until set. Cut into squares before serving.

Makes 12 to 15 servings.