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July Recipes

ACINI DEPEPE SALAD

1    Cup Acini Depepe Pasta (uncooked)

1    (17 oz.) Can Fruit Cocktail

1    Large Can Mandarin Oranges

1    (20 oz.) Can Crushed Pineapple

1    Tbsp. Flour

1/2 Cup Sugar

2    Eggs (beaten)

1/2 tsp. Salt

1    (10 oz.) Tub Cool Whip

      Coconut and Nuts (chopped) optional

Drain all the canned fruit and reserve the juice. In a sauce pan, mix together the flour, sugar, eggs and salt. Add the juice and stir until mixed. Turn heat on and bring to a boil, stirring until thickened. Let this cool completely. (This dressing can be made a day ahead)

Cook the acini depepe as directed on box. Place in a large bowl and cool completely.

Add the fruit to the pasta, stir in the sauce. You can add coconut and chopped nuts if you desire. Fold in the cool whip. Chill completely before serving. Store in the refrigerator. Serves 12 to 16.

Recipe From: Darlene Rissinger


RASPBERRY FOOL

No one knows how fools (a centuries-old blend of whipped cream and fruit) got their playful name. Maybe it's because, with just 4 ingredients, you'd be foolish not to make one!

1 1/2 Cups Raspberries

1       to 2 Tbsp. Granulated Sugar

1       Cup Whipping Cream

2       Tbsp. Granulated Sugar

1/2     tsp. Vanilla

          Berries for Garnish (optional)

For fruit: In a large mixing bowl, combine the raspberries and 1 to 2 tablespoons sugar. Let mixture stand for 10 minutes. Place 1 cup of the fruit mixture in a food processor or blender. Cover and process or blend until pureed. Stir pureed fruit back into fruit in bowl. Cover and chill about 2 hours or until cold.

For whipped cream: In a chilled medium mixing bowl, combine whipping cream, 2 tablespoons sugar and the vanilla. Beat with an electric mixer using chilled beaters on medium speed until almost-stiff peaks form.

With a rubber spatula, gently fold the pureed fruit into the whipped cream mixture, leaving visible swirls. To serve, divide the swirled fool among four to six small dessert glasses or dishes. Serve immediately or cover and chill up to 2 hours before serving. Serves: 4 to 6.


SALISBURY STEAK IN MUSHROOM GRAVY

This simple, hearty dish will remind you of Sunday dinners at grandma's house.

1    lb. Ground Beef

1    Egg

3    Tbsp. Buttery Round Crackers (crushed)

2    Tbsp. Onion (finely chopped)

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 tsp. Poultry Seasoning

2    (4 oz.) Cans Sliced Mushrooms (with juice)

3    Tbsp. Butter

3    Tbsp. All-purpose Flour

3    Cups Milk

3    Cubes Beef Bouillon

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick. Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm. Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally. Servings: 6

Recipe From: Barbara


RASBERRY CREAM CHEESE DESSERT

Crust:

1 2/3 Cups Graham Cracker Crumbs

1/2    Cup Butter (melted)

1/4    Cup Granulated Sugar

Filling:

1    Cup Whipping Cream

2    pkgs. (8 oz) Cream Cheese (softened)

1    Can Sweetened Condensed Milk

1    tsp. Vanilla

3    Tbsp. Cheesecake Flavored Instant Pudding

Topping:

4    Cups Raspberries

3/4 Cup Sugar

3    Tbsp. Cornstarch

2    Tbsp. Water

(or 1 Can of Raspberry Pie Filling can be used)

For the crust: Combine the graham cracker crumbs, melted butter and sugar.  Mix well and press into a lightly buttered 9x13 pan (or you can divide it between two 9-inch pie plates).

For the filling: In a large mixing bowl whip the whipping cream until stiff peaks form.  Add cream cheese, sweetened condensed milk, vanilla and dry pudding. Beat on medium high speed until smooth (will take a few minutes).  Spread evenly on top of graham cracker crust.  Put in the freezer for about two hours. Remove from freezer and evenly spread raspberry filling on top.

Filling: Mash 2 cups of the berries in a sauce pan. Stir in the sugar, cornstarch and water. Heat slowly, stirring until thickened. Cool completely. When cool mix in the 2 cups of berries.

Refrigerate for at least two hours before serving. Store in refrigerator.


SUMMER FRUIT PIZZA

This pretty pie will bring lots of compliments. A simple, sweetened cream cheese filling is spread over a freshly-baked pie crust and topped with mounds of sliced fruit: raspberries, blueberries, mandarin oranges, strawberries and kiwi.

1    (9 inch) Frozen Pie Crust (thawed)

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

1/3 Cup White Sugar

1    (11 oz.) Can Mandarin Oranges (drained)

1    Cup Fresh Strawberries (halved)

4    Kiwi (peeled and sliced)

1    Cup Fresh Raspberries

1    Cup Fresh Blueberries

Preheat oven to 400 degrees F. Roll pastry into an 11 inch circle. Lay flat on a baking sheet or pizza pan. Prick several times with a fork. Bake in preheated oven for 12 to 15 minutes, until light brown. Remove and allow to cool completely.

In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve. Servings: 8 slices.

Recipe From: Lucy


BAKED CHICKEN POT PIE

1/3    Cup Butter

1/3    Cup All-purpose Flour

1/3    Cup Onion (chopped)

1/2    tsp. Salt

1/4    tsp. Pepper

1 3/4 Cups Chicken Broth

2/3    Cup Milk

3       Cups Cooked Chicken or Turkey (cutup)

1       Box (10 oz) Frozen Peas and Carrots*

1       Pkg. (15 oz) Refrigerated Pie Crusts** (softened as directed on box)

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Heat oven to 425 degrees F. Roll 1 pie crust into 13 inch square. Ease into ungreased 9 inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.

Roll remaining pie crust into 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge. Bake about 35 minutes or until golden brown. Servings 6

*About 1 1/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)

**Pot pie for dinner is possible even if you’re busy. Use refrigerated pie crusts instead of making them yourself. You’ll cut preparation time in half.


FRESH CORN AND TOMATO PASTA TOSS

1   lb. Bow-tie Pasta

2   Tbsp. Extra-Virgin Olive Oil

2   Garlic Cloves (smashed)

1   pt. Cherry Tomatoes

3   Ears Fresh Corn (kernels cut off)

2   Tbsp. Unsalted Butter

1/4 Cup Fresh Basil Leaves (torn into pieces)

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.

Add the vegetables, butter and basil to the pasta and toss. Makes: 4 servings


BAKED ZUCCHINI CHIPS

This is simple and delicious!

2    Medium Zucchini

2    Tbsp. Butter (melted or olive oil)

1    Tbsp. Fresh Oregano or 1 tsp. Dried Oregano

1     tsp. Garlic Powder

1/4 Cup Parmesan Cheese (grated)

      Salt & Pepper

Slice zucchini in 1/8 to 1/4 inch slices. Toss with melted butter, garlic and oregano. Arrange in a single layer on a greased baking sheet. Sprinkle with parmesan cheese.

Bake, uncovered, at 350 degrees F for 35 to 40 minutes. Season to taste with salt and pepper.  Servings: 4 to 6


BEST EVER BBQ CHICKEN

The BBQ sauce for this grilled chicken is finger-lickin good!  Double the sauce recipe for extra dipping sauce on the side.

3    Garlic Cloves (minced)

2    tsp. Butter

1    Cup Heinz Ketchup

1⁄4 Cup Brown Sugar (packed)

1⁄4 Cup Chili Sauce (Heinz is good)

2    Tbsp. Worcestershire Sauce

1⁄2  to 3⁄4 Tbsp. Celery Seed

1    Tbsp. Prepared Mustard

1⁄2  tsp. Salt

2    Dashes Hot Pepper Sauce

8    Large Chicken Breast Halves (bone-in with skin)

In a saucepan, sauté the garlic in butter until tender.

Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside.

Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.

Baste with sauce and grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking. Serve with any extra sauce you set aside for dipping.  (The sauce is just that delicious!).

Servings: 8


BLUEBERRY COBBLER

Easy, hot, gooey goodness!

1 1/4 Cups All-purpose Flour

1/2    Cup Sugar

1/4    tsp. Salt

1 1/2 tsp. Baking Powder

3/4    Cup Whole Milk

1/3    Cup Butter, melted

2       Cups Fresh Blueberries

1/3    Cup Sugar

1       tsp. Vanilla Extract

Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine. Add in milk and butter; stir to combine. Spread batter into a greased 8 inch square baking pan. Sprinkle blueberries evenly over batter.

Sprinkle with 1/3 cup sugar and drizzle with vanilla.

Bake at 350 degrees for 40 to 45 minutes or until a pick comes out clean.  Serve plain or with ice cream on top.

Servings: 8


BLACKBERRY SWEET TEA

3       Cups Fresh Blackberries (or frozen, thawed)

1 1/4 Cups Sugar

1       Tbsp. Fresh Mint (chopped)

         Pinch Baking Soda

4       Cups Boiling Water

2       Family-size Tea Bags

2 1/2 Cups Cold Water

         Garnish: Fresh Blackberries

Combine blackberries and sugar in a large container, and crush with a wooden spoon; stir in mint and baking soda. Set aside.

Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill 1 hour. Garnish, if desired.

Yield: Makes about 7 cups


FRESH CORN, TOMATO and MOZZARELLA Salad

4    Ears Corn on the Cob (cleaned and washed)

1    (10.5 oz.) Pkg. Grape Tomatoes (halved)

8    oz. Fresh Mozzarella (cut into bite size pieces)

10  Basil Leaves (chiffonade - roll leaves and slice thinly)

1/4 Cup Fresh Lemon Juice

1/4 Cup Extra Virgin Olive Oil

2    Garlic Cloves (minced)

1/2 tsp. Salt

1/2 tsp. Fresh Ground Black

      Pepper

Cut corn off the cob*, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.

Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  Shake to combine.  Pour dressing over salad.  Toss to combine. Serve and enjoy!

Serves 6.

COOK’S NOTES:  If you are traveling with this salad or making ahead, you can prep the salad and the dressing and wait to pour dressing over salad until ready to serve.  Refrigerate until ready to serve.

*You can cook the corn if you prefer or enjoy the fresh taste of it uncooked in this salad.  The acid in the lemon juice will mellow out the starchiness of the corn and create a fabulous flavor.


ZUCCHINI “SPAGHETTI”

You want the zucchini to still have some crunch to it. You could also add minced fresh herbs. But don't add too many ingredients to this dish, its simplicity highlights the freshness of the vegetable.

4    Large, Fat Zucchini (cut into strands using a spiral slicer)

2    Cloves Garlic (minced)

1/2 tsp. Salt

      Freshly Ground Pepper

1/2 tsp. Red Pepper Flakes

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, stir fry for 1 minute, add salt and pepper flakes. Serve. Make sure you don't cook the zucchini too long - or they will get mushy.


FRESH PEACH COBBLER

8    Peaches (peeled, pitted, sliced into thin wedges)

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1    tsp. Fresh Lemon Juice

2    tsp. Cornstarch

BISCUIT TOPPING:

1    Cup All-purpose Flour

1/4 Cup White Sugar    

1/4 Cup Brown Sugar

1    tsp. Baking Powder

1/2 tsp. Salt

6    Tbsp. Unsalted Butter (chilled and cut into small pieces)

1/4 Cup Boiling Water

TOPPING:

3 Tbsp. White Sugar

1 tsp. Ground Cinnamon

Preheat oven to 425 degrees F. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 tsp. cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Servings: 4