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January Recipes

POTATO OYSTER STEW

1/4 Cup Butter

1/2 Cup Onion (minced)

2    Potatoes (peeled, diced)

2    Cups Chicken Broth

2    Cups Milk

2    Cups Half and Half Cream

1/4 tsp. Cayenne Pepper

4    Cans (16 oz each) Oysters (drained)

Salt and Pepper to taste

Fresh Parsley (chopped) 

In a large soup kettle or Dutch oven, melt butter and saute onion until tender, about 10 minutes. Add potatoes and broth and simmer 20 minutes or until potatoes are tender. Allow mixture to cool, then puree in a blender or food mill. Return the puree to the kettle, add all remaining ingredients. Heat slowly to serving temperature. Do not boil.

Makes 12 servings.

Serve with Oyster Crackers.


CHICKEN FRITO PIE

1  Tbsp. Extra-Virgin Olive Oil

2  Chicken Breasts (boneless, skinless)

    Salt

    Freshly Ground Black Pepper

1  Onion (chopped)

1  Tbsp. Ground Cumin

1  Tbsp. Chili Powder

1  (15 oz.) Can Fire-Roasted Tomatoes

1  (15 oz.) Can Black Beans (drained, rinsed)

1  Cup Corn Kernels (fresh, canned or frozen)

1  (4 oz.) Can Green Chilis

3  Cups Fritos

1  Cup Shredded Cheddar Cheese

1  Cup Shredded Monterey Jack

    Sliced Green Onions for garnish

Preheat oven to 350 degrees F. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice.

Add onion to skillet and season with salt, cumin and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn and chilies.

Return cooked, diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes. Transfer mixture to a large  bowl. Layer half the fritos on the bottom of the skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack and then the remaining fritos. Bake 10 minutes or until the cheese is melted and bubbly. Garnish with green onions and serve.

Serves 4.


SIX-LAYER DINNER

3  Cups Potatoes (raw, peeled, sliced)

2  Cups Whole Kernel Corn (drained or thawed)

1  Onion (sliced)

1  lb. Ground Beef

1  Cup Carrots (sliced)

1  Can (2 cups) Diced Tomatoes

    Salt and Pepper to taste

Grease a 3 quart casserole dish, layer the potatoes, the corn, onion, raw ground beef and carrots. Season each layer with salt and pepper as you go. Pour the tomatoes over top of all layers. Cover and bake at 350 degrees F. for 1 3/4 hours or until the vegetables are tender. 

Serves 6

Recipe from: Louise Miller, Westminister, MD


CHICKEN PAPRIKA

2 1/2 lbs. Chicken Thighs (bone-in, skin-on)

1       tsp. Salt

1/4    tsp. Pepper

2       Tbsp. Butter

1       Large Onion (sliced)

1       (14 oz.) Chicken Broth

2       tsp. Hungarian Sweet Paprika

3/4    Cup Sour Cream (add at end)

         Cooked Egg Noodles (for serving)

Sprinkle the chicken with salt and pepper. Set a large skillet on medium heat, add the butter. When the pan is hot, brown the chicken on both sides, no need to cook all the way through. Remove from the heat.

In a slow cooker add the onion, chicken broth and paprika, stir till combined. Use tongs to add the chicken to the slow cooker and into the sauce. Cover the slow cooker and set on low and cook for 5 hours without removing the lid during cooking time. When time is up and you are ready to serve the meal, cook the noodles on the stove top, according to package directions.  Meanwhile, remove chicken from the slow cooker and place on a plate. Add the sour cream to the slow cooker and stir into the sauce until it’s as smooth as possible. Add the chicken back to the slow cooker and sauce. Serve the chicken and sauce over noodles. 

Serves 5.


Helpful Cooking Tips:

1. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.

2. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.

3. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.


SLOW-COOKER CELERY SOUP WITH BACON

1    Stalk Celery (about 1 1/2 lbs, chopped)

1    large Onion (chopped)

1    lb. White Potatoes (peeled, diced into 1/2 inch pieces)

3    Garlic Cloves (minced)

4    Cups Chicken Broth

1/2 tsp. Salt (or to taste)

1/2 tsp. White Pepper

1/3 Cup Heavy Cream (or milk, water or additional broth)

4    to 6 Slices Thick-cut Bacon

Combine the chopped vegetables, broth, salt and pepper in a 3 quart or larger slow cooker. Cook on low for 5 to 7 hours. Puree in batches in a blender or use a stick blender directly in the slow cooker. Before serving, stir in the cream (or milk, water or broth) to thin the soup. Fry the bacon on the stove top until crispy. Serve bowls of soup with bacon crumbled over top. 

Serves 4 to 6


MUSHROOM AND BARLEY SOUP

1 1/2 Cups Boiling Water

1       oz. Dried Porcini Mushrooms

4       Tbsp. Unsalted Butter

1       Medium Onion (diced)

2       Ribs Celery (diced)

2       Medium Carrots (peeled, diced)

1       tsp. Salt

1/4    tsp. Black Pepper

3/4    Cup Pearl Barley

2       Tbsp. Flour

12     oz. Cremini Mushrooms (stems removed, cut into 1/4 inch thick slices)

6       Cups Vegetable Broth

Place the boiling water and the porcinis in a medium, heat proof bowl and set aside to soak.

Melt the butter in a Dutch oven or large pot over medium heat. Add the onion, celery, carrots, salt and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.

Add the flour, stir so it coats the barley and vegetables and cook for 2 minutes. Add the porcini mushrooms and their soaking liquid (avoid any grit in the bottom of the bowl), cremini mushrooms, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes. 

Serves 6.

About Barley:

Hulled: This form of barley is not as widely available as the other types, but its superior nutrient content makes it worth seeking out. Only the outer, inedible husk—called the spikelet— is removed, and not the bran. Thus, hulled barley is rich in dietary fiber. It also contains more iron and trace minerals than pearl barley, and more than four times the thiamin. The grains are brown, and they take longer to cook than pearl barley. Hulled barley has a pronounced flavor, which makes it an appealing ingredient in hearty, country-style soups and stews.

Pearl (pearled barley): To produce these uniform, ivory-colored granules, the barley grains are scoured six times during milling to completely remove their double outer husk and their bran layer. Unfortunately, as with white rice, this process also removes nutrients. The thorough milling, however, shortens the grain’s cooking time considerably. Pearl barley has a delicate nutlike taste that readily absorbs the flavors of its companion ingredients in soups, salads, and side dishes.


GRAMMAS BEST CHOCOLATE CAKE

2     Cups Cake Flour (such as Softasilk)

2     Cups Sugar

1     tsp. Baking Soda

1     tsp. Salt

1/2  tsp. Baking Powder

3/4  Cup Water

3/4  Cup Buttermilk

1/2  Cup Crisco (or butter)

2     Eggs (1/3 to 1/2 cup)

1     tsp. Vanilla (real)

4     oz. Unsweetened Bakers Chocolate (melted, cooled)

Heat oven to 350 degrees. Grease a 9x13 inch cake pan and line with wax paper, grease and flour the wax paper. (Two 9” or three 8” round pans can be used). Measure all ingredients into a large bowl. Mix on low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with favorite frosting.


FLUFFERNUTTER FROSTING

1       Cup Marshmallow Creme

1/2    Cup Peanut Butter

1/3    Cup Butter (softened)

1/4    tsp. Vanilla Extract

1/4    tsp. Salt

1 1/3 Cup Confectioners’ Sugar

2       Tbsp. Milk

In a small bowl with mixer at low speed, combine marshmallow creme, peanut butter and butter until blended. Increase mixer speed to medium. Beat in the confectioners’ sugar, alternately with the milk, adding only enough milk to make the frosting smooth and spreadable. (you might not need to use all of the milk). Beat in the vanilla. 

Enough to frost 2 cake layers or 1 sheet cake.


PEANUT BUTTER FROSTING

5    Tbsp. Butter (softened)

1    Cup Creamy Peanut Butter

1    Cup Confectioners’ Sugar

1/3 Cup Heavy Cream

1    tsp. Vanilla Extract

1/4 tsp. Salt

Beat softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost cooled cake.


SLOW COOKER HAWAIIAN CHICKEN

3    Chicken Breasts (boneless, skinless)

2    Sweet Bell Peppers (sliced)

1    Can (20 oz.) Pineapple Chunks with Juice

1/4 Cup Soy Sauce

1/4 Cup Brown Sugar

1/4 Cup Ketchup

1    tsp. Garlic (minced)

1/4 tsp. Ground Ginger

2    Tbsp. Corn Starch

3    Cups Cooked Rice

      Fresh Green Onion or  Cilantro (to garnish as desired)

In a lightly greased 4 to 6 quart slow cooker, lay chicken breasts evenly on bottom. Top with sliced Peppers.

In a medium bowl, combine pineapple chunks and juice, soy sauce, brown sugar, ketchup, garlic, ginger and corn starch. Pour over chicken and peppers. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours. Serve with cooked rice and garnish as desired. 

Serves 4 to 6.


YELLOW BUTTER CAKE

2       Cups All-purpose Flour

1 1/2 tsp. Baking Powder

1/4    tsp. Salt

3/4    Cup Butter (softened)

1 1/2 Cups Sugar

3       Eggs

2       tsp. Vanilla

3/4    Cup Milk

1/2    Cup Sour Cream

Heat oven to 350 degrees F. Grease bottom and sides of 2 - 8 inch round cake pans with shortening and lightly flour. In a small bowl, mix flour, baking powder and salt; set aside.

In a large bowl, beat 3/4 cup butter and the sugar with mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter. 

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. 

Makes 1- 2 layer, 8 inch cake, or 12 servings.


CHOCOLATE BUTTERCREAM ICING

1 1/2 Cups Butter (softened)

3       Cups Confectioners’ Sugar

3/4    Cup Unsweetened Baking Cocoa

1       tsp. Vanilla Extract

2       Tbsp. Milk

In medium bowl, beat all ingredients with mixer on medium speed until smooth and spreadable. Place first layer on plate and spread 1 cup frosting on it. Place second layer on top of  first. Frost sides and then the top of cake with remaining frosting. Store loosely covered, at room temperature.