Archive for October, 2010

Chocolate and Coconut Macaroons

Recipe

16 Oct

Title: Chocolate and Coconut Macaroons
Categories: Cookies
Yield: 30 servings

1 Unsweetened chocolate
-squares
4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract

Recipe by: Jo Merrill
Melt together in the top of a double boiler, over hot water, the
unsweetened chocolate and sweet cooking chocolate. Stir until smooth;
remove from heat and cool. Beat the egg whites with a rotary beater
until stiff. Gradually beat in sugar. Add the cooled chocolate mixture
and continure beating until well mixed.
Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking
sheets, making about 30 cookies. Bake in preheated 325 degree oven until
stiff on the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula. Remove from pan when cookies
are completely cooled.

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Filed under: Main Dish Soups Vegetables, Main Dishes, Mcdougall

Chocolate Peanut Butter Cupcakes

Recipe

15 Oct

CHOCOLATE PEANUT BUTTER CUPCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin
cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat
vigorously 30 second. fill muffin cups about 2/3 full
Bake unitl golden brown, about 15 minutes. Cool

Heat chocolate and margarine over low heat until
melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of
each muffin; dip into peanuts.

From the Kitchen of: Gary Margie Hartford, Eugene,
OR (1:152/19) Taken from: Bisquick side panel. (1988)

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Filed under: Soups

Anise Cookies

Recipe

12 Oct

Title: Anise Cookies
Categories: Desserts, Cookies, Fat-free, Wrv
Yield: 6 Dozen

WALDINE VAN GEFFEN VGHC42A
3 Eggs
1 c Sugar
1 tb Anise seeds
1/2 ts Anise extract
1/2 ts Baking powder
1 3/4 c Flour
Butter for pan

With a heavy-duty mixer, mix the eggs with sugar at
medium speed for 30 minutes. Add anise seeds and
extract, baking powder, and then flour. Combine gently
just until mixed. Drop by small ts, about 1 1/2″
apart, on a greased cookie sheet. Let dough stand,
uncovered, at room temperature for at least 10 hours,
preferably overnight. (Note: The USDA advises against
leaving perishable foods at room temperature for more
than two hours. If you so choose, the cookies can be
baked immediately, but they will have a different
texture and appearance.) Bake in a preheated 350~ oven
for 12 minutes. 25 cal; 0 gr fat. Source: The Access
Atlanta Cookbook. MM Waldine Van Geffen vghc42a.

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Filed under: Chicken, Chinese

Chunky Chicken Rice Soup

Recipe

11 Oct

Title: Chunky Chicken Rice Soup
Categories: Soups/stews, Poultry, Rice/grains
Yield: 7 servings

1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.

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Filed under: Pasta, Scallops, Seafood

Blueberry Crisp

Recipe

11 Oct

Title: Blueberry Crisp
Categories: Cakes, Desserts, Fruits
Yield: 6 servings

4 c Blueberries
1 ts Grated lemon rind
3/4 c Firmly packed brown sugar
1/2 c All-purpose flour
1/4 ts Ground cinnamon
1/4 c Butter, softened

Put berries in shallow baking dish or deep 9-inch pie pan. Sprinkle
with lemon rind. Blend remaining ingredients and sprinkle on
berries. Bake in preheated moderate oven (375 F) about 25 minutes.
Serve warm.

MMMMM

Filed under: Mixes

Ribbon Bologna Wedges

Recipe

10 Oct

Ribbon Bologna Wedges

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Jar cream cheese with olive>
12 sl Bologna
And pimento.
1/4 cup Finely chopped pecans
Sliced stuffed olives
Colored toothpicks

Soften cream cheese at room temperature. Spread each slice bologna with
cream cheese, sprinkle with pecans. Make 2 stacks with 6 slices of bologna
in each. Cover with plastic wrap. Chill well. Cut in 16 wedges, each
stack. Garnish with sliced olive and insert colored toothpick.

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Filed under: Bar B Q, Chicken, Sandwich

Butterfly Soup

Recipe

8 Oct

Title: Butterfly Soup
Categories: Soups
Yield: 6 servings

1 c Butterflies
1 cn Soup, any kind
3 c Water
1 pn Salt
1 pn Pepper
1 pn Sugar
1 tb Lemon juice

you mix the butterflies with the soup and water. You mix the salt and
pepper with the sugar and a tablespoon of lemon juice. Throw it in a
pot for 30 minutes. when you take it off the stove, serve it

posted by Amy Struebing, age 5

MMMMM

Filed under: Misc Recipes

Honey Icing

Recipe

7 Oct

Title: HONEY ICING
Categories: Desserts
Yield: 6 servings

1 c Sugar
1/2 c Honey
1/8 ts Salt
1 c Diced marshmallows
1/4 c Water
1 Egg white, stiffly beaten

Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F).
Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat
until thick and creamy.

The Household Searchlight

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Filed under: Cookies

Microwave Couscous

Recipe

6 Oct

Date: Wed, 25 May 94 12:19:19 EDT
From: dgarland@cdplus.com
Subject: Summer Cooking

Veges with Couscous

Microwave 2 cups of water to boiling. Stir in 1 cup of couscous, microwave
another minute, fluff, and cover for 15 minutes.

Meanwhile, microwave veges of your choosing in a little water in a covered
microwave dish. I used fresh broccoli and carrots, but frozen or canned
will work as well.

Next microwave a can of beans (without the can, of course) until warmed.

Serve the beans over the couscous, and garnished with the vegetables.

The whole meal takes about 20 minutes.

Filed under: Ice Cream

Bakers Square French Silk Pie

Recipe

6 Oct

Title: BAKER’S SQUARE FRENCH SILK PIE
Categories: Pies, Restaurants
Yield: 1 servings

9″ prepared pie crust
1 sm Box instant choco pudding
-substitute buttermilk for
-milk
1 Env Knox gelatin
1/4 c Cold water
9 oz Container cool whip
Whipping cream, whipped
Chocolate shavings

Prepare small box instant pudding, using buttermilk instead of milk; set
aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use
glass measuring cup to mix gelatine. Set mixture in a pot or pan of
hot water, while still in the cup, to help dissolve gelatine. Gelatine
is dissolved when mixture is clear. Wire whisk gelatine into pudding
and fold in the 9oz. cool whip. Pour into prepared crust; chill. Apply
whipping cream on top before serving. Garnish with chocolate shavings.

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Filed under: Seafood, Soups, Thai

You are currently browsing the House Of Munch blog archives for October, 2010.

House Of Munch

Archive for October, 2010

Chocolate and Coconut Macaroons

Chocolate Peanut Butter Cupcakes

Anise Cookies

Chunky Chicken Rice Soup

Blueberry Crisp

Ribbon Bologna Wedges

Butterfly Soup

Honey Icing

Microwave Couscous

Bakers Square French Silk Pie

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