Archive for October, 2010

Oyster Rockefeller Casserole

Recipe

3 Oct

Title: OYSTER ROCKEFELLER CASSEROLE
Categories: Fish
Yield: 6 servings

1 qt Raw Oysters
1/4 lb Butter
1 Finely Chopped Rib Celery
1 md Onion, Finely Chopped
1/2 c Finely Chopped Parsley
1 pk Frozen Spinach *
1/4 ts Anise Seed
1/4 c Worcestershire Sauce
1/2 c Soft Bread Crumbs
Salt
Fresh Ground Pepper
Cayenne Pepper To Taste
1 c Grated Parmesan Cheese
Toasted Bread Crumbs **

* Frozen spinach should be thawed and drained. **
Cracker crumbs may be substituted for toasted bread
crumbs.
~——————————————————
~————- ~– If you enjoy Oyster’s Rockefeller,
you will enjoy this variation. Preheat oven to 450øF.
Grease a large casserole dish. Drain the oysters and
arrange in a single layer in bottom of casserole.
Melt the butter and saute‚ the celery and onions until
they begin to soften. Add parsley, spinach, anise
seed, Worcestershire Sauce, soft bread crumbs, salt,
pepper and Cayenne. Spread this mixture over the
oysters. Bake the casserole for 30 minutes. Remove;
and, if necessary, pour off water that has cooked from
oysters. Sprinkle with grated Parmesan cheese and a
very thin layer of bread or cracker crumbs. Return to
oven for 10 minutes or until slightly browned on top.
From: Syd’s Cookbook.

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Filed under: Misc Recipes

Banana Orange Raisin Bread

Recipe

3 Oct

Title: BANANA ORANGE RAISIN BREAD
Categories: Breads
Yield: 16 servings

——————————FROM LOIS FLACK——————————

————————CYBEREALM BBS (315)786-1120————————
* * * * *
2 1/2 c All-purpose Flour
3/4 c Any Flavor Wheat Germ
1/2 c Sugar
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt (optional)
3/4 c Raisins or Chpd Dried Figs
1 Egg and 2 Egg Whites
1/3 c Vegetable Oil
1 c Mashed Ripe Bananas (about2)
3/4 c Orange Juice
2 ts Grated Orange Peel
1 ts Vanilla

Heat oven to 350øF. Spray 9 x 5-inch loaf pan with non-stick cooking spray.
In a large bowl combine dry ingredients, mixing well; add to dry
ingredients. Mix just until moistened. Pour into prepared pan. Bake 60 to
70 minutes or until wooden pick inserted in the center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.

NUTRITIONAL INFORMATION:

Calories………..200 Calories from Fat…..54 Protein………5 g Total
Fat……….6 g Cholesterol……..15 mg Dietary Fiber…2 g
Carbohydrates…..34 g Sodium…………110 mg

—–

Filed under: Mexican, Poultry

Cream Of Mushroom Soup (Lie)

Recipe

3 Oct

CREAM OF MUSHROOM SOUP (LIE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms,rinsed drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All-purpose flour
6 c Chicken broth,reg-strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry
Salt
Pepper

Mushroom soup is so readily available in cans that it
seldom occurs to the cook to make it from scratch. The
canned product is, in fact, so universal, reliable,
and chameleon-like in flavor that it has become the
base of a thousand casseroles.
If you seek a more intense mushroom flavor, however,
look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here.
Flour plays a part in the thickening of this soup, but
the basic body and emphatic statement of mushroom
flavor come from cooking part of the mushrooms with
onions until they are mellow and lightly browned, then
pureeing them.
The flavor is further enhanced by adding sliced
mushrooms before the final heating.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Chop half the mushrooms; thinly slice the remaining
mushrooms and set aside.
2. Melt butter in a 5-6 quart pan over medium-high
heat; add chopped mushrooms, onion, and thyme. Stir
often until the vegetables are lightly browned, 15-20
minutes. Mix flour with vegetables.
3. Pour into a blender or food processor; whirl,
adding as much broth as needed to get the mixture
smoothly pureed. Pour mixture back into pan; add
remaining broth, sliced mushrooms, bay leaf, and
cream.
4. Bring soup to a boil on high heat, stirring
frequently. Reduce heat to low and simmer to blend
flavors, about 10 minutes. Add sherry, salt, and
pepper to taste. Make about 8 cups.

~ Eric Lie, Edmonds, WA

– – – – – – – – – – – – – – – – – –

Filed under: Soups

Gumdrop Fruit Salad

Recipe

1 Oct

Gumdrop Fruit Salad

Recipe By : Mrs. Estil Monk
Serving Size : 10 Preparation Time :0:30
Categories : Fruits Salads
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Whipping Cream
2 1/2 C Pineapple Tidbits — drained
2 C Seedless Grapes
2 C Miniature Marshmallows
3/4 C Gumdrops (Omit Black Candies) — cut fine
1 4 Oz. Jar Maraschino Cherries — cut and drained
1/2 C Chopped Pecans
—
1/2 C Pineapple Juice
1/4 C Sugar
2 tbsp Flour
1/4 tsp Salt
3 tbsp Lemon Juice
1 1/2 tsp Vinegar

FOR THE SALAD:

Whip cream and stir all ingredients together. Add cooled dressing, and
regrigerate overnight.

FOR THE DRESSING:

Blend all ingredients in a saucepan and cook until thick, stirring
constantly. Cool before adding to the salad.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 1129 0 0 700 0 2677 0 0 0 0 0 0 0

Filed under: Eggs

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

House Of Munch

Archive for October, 2010

Oyster Rockefeller Casserole

Banana Orange Raisin Bread

Cream Of Mushroom Soup (Lie)

Gumdrop Fruit Salad

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