Archive for December, 2010

Apricot Pine Nut Pilaf

Recipe

4 Dec

Recipe By : Pillsbury, Pasta, Rice Beans/Bob b1744
Serving Size : 7 Preparation Time :0:00
Categories : Fruit Rice
Side Dishes Vegetables
Apricots

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or margarine
1/4 cup pine nuts or blanched almonds — slivered
1 cup rice — uncooked
14 1/2 ounce can chicken broth
1/2 cup dried apricot halves — chopped
1/2 cup green onions — thinly sliced

Melt margarine in Medium skillet over Medium-High heat. Add pine nuts. cook
and stir for 2-3 minutes or until lightly browned. Remove nuts from skillet
sith slotted spoon. Set aside. Add rice. Cook and stir 3-5 minutes or unitl
rice is golden brown, stirring frequently. Stir in broth. Bring to a boil.
Reduce heat. Cover and simmer for 20 minutes or until rice is tender and
liquid is absorbed. Add nuts, apricots and onions. Cook, covered over Low
heat for 5 minutes.

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Filed under: Soups, Vegetarian

Zippy Beef Casserole

Recipe

4 Dec

ZIPPY BEEF CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/eggs
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
4 oz Uncooked elbow macaroni
1 cn Cream of mushroom soup, cond
3/4 c Milk
1/3 c Catsup
1/2 c Shredded sharp Cheddar chees
1/4 c Chopped green pepper
2 tb Instant minced onion
1 t Salt
1 c Crushed potato chips

Preheat oven to 350. Cook and stir meat until brown; drain off fat. Cook
macaroni as directed on package;drain. In ungreased 2 qt. casserole, mix
all ingredients, except potato chips. Cover, bake 40 minutes. Uncover;
sprinkle with crushed potato chips and bake 5 minutes longer. 4-6 serv.

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Filed under: Main Dish Soups Vegetables, Main Dishes, Wild Game

Turkey-Stuffed Peppers

Recipe

3 Dec

Title: TURKEY-STUFFED PEPPERS
Categories: Turkey, Low-cal, Lo/no-fat
Yield: 6 servings

-JUDI M. PHELPS
6 md Green bell peppers
1 lb Ground turkey
1 c Cooked rice
2 tb Onion; minced
1 tb Worcestershire sauce
1 Clove garlic; minced
1/4 ts Pepper
1 c Low-sodium tomato sauce;
-8 oz.
1/2 c ;water
1 oz Skim mozzarella cheese;
-shredded

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with
rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato
sauce with turkey mixture, then spoon mixture into peppers; cover.

Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
every 5 minutes. Add water and remaining tomato sauce.

Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1
to 2 minutes until cheese melts.

To freeze: Place in microwave-safe container; label and freeze for up to 2
months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook
on high 3 to 5 minutes. Makes 6 servings.

Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol
30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001
Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

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Filed under: Italian, Pasta, Soups

Jims Yellow Split Pea Soup

Recipe

3 Dec

JIM’S YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
1/2 ts Thyme
2 tb Flour, opt’l
Salt, pepper, and hot
-sauce to taste

Simmer the peas with the ham bone 2 1/2 hrs. Add the
other ingredients and simmer 1/2 hr more. Remove the
bone and cut off the meat. Return the meat to the pot.
Scoop out a 1/2 cup of the pea mixture, puree and
return to the pot OR make a slurry or water and 2
Tablespoons flour and add; cook until soup thickens.
Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and
chopped bacon. Add chopped cooked sausage at the end
of the cooking process. Add a small amount of turnip.
Add oregano, marjoram or sage. Add a tablespoon of
tomato paste.

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Filed under: Main Courses, One Dish Meals, Quick, Vegetarian

Pumkin-Lemon Creme Pie

Recipe

2 Dec

PUMKIN-LEMON CREME PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,slightly beaten
1 cn Pumkin (16 oz)
2/3 c Sugar
1 t Cinnamon
1/2 ts Salt
1/2 ts Ginger
1 1/3 c Half-and Half
1 9 inch Pieshell
SOUR CREAM LAYER
1 c Sour Cream
2 tb Brown Sugar
1 tb Lemon Juice
Grated Peel of 1 Lemon
1/4 c Pecans chopped

Mix first seven ingriedients together. Pour mixture
into pieshell. Bake at 425 dehrees F for 15 minutes.
Reduce heat to 350 degrees F. Continue baking about 45
minutes,or until pick comes out clean. Cool 20
minutes. Blend together sour cream,brown sugar,lemon
juice and lemon peel. Spread this mixture evenly over
the pie. Bake 10 more minutes. Sprinkle top with
chopped pecans. Serve warm or cold

Typed for you by: Brigitte Sealing, Cyberealm BBS,
Watertown NY 315-785-8098 or 786-1120

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Filed under: Vegetables, Vegetarian

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

House Of Munch

Archive for December, 2010

Apricot Pine Nut Pilaf

Zippy Beef Casserole

Turkey-Stuffed Peppers

Jims Yellow Split Pea Soup

Pumkin-Lemon Creme Pie

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