Archive for September, 2011

Freezer Log

Recipe

23 Sep

Title: FREEZER LOG
Categories: Appetizers
Yield: 6 servings

1/2 lb Sharp Cheddar cheese
8 sl Cooked bacon
1/2 ts Worcestershire sauce
1 ts Dry mustard
2 ts Mayonnaise

Combine in food processor – 1/2 lb. sharp yellow
cheese, 8 slices bacon, 1/2 tsp. Worchestershire
sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend
until bacon is minced. Form into a log shaped like
party rye bread. Wrap in plastic wrap or foil and
freeze til firm. To serve, slice, put on rye bread,

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Filed under: Breads, Low Cal

White Clam Sauce

Recipe

23 Sep

Title: White Clam Sauce
Categories: Pasta, Ethnic, Shellfish, Sauces
Yield: 6 servings

1/4 c Olive oil
10 oz Whole baby clams
2 Garlic cloves,minced
1/3 c Dry white wine
4 ts All-purpose flour
1/4 ts Red pepper flakes
16 oz Minced clams
1/4 ts Salt
3 tb Chopped parsley

Drain and reserve juice in the cans of minced and whole baby clams. In
medium saucepan heat oil. Add garlic saute for 2 min. Stir in flour. Add
reserved clam juices, wine, red pepper flakes and salt. Bring to boil
simmer for 10 min. Add minced clams, baby clams and parsley. Return to
boil, then keep warm while preparing linguine. When linguine is done, pour
sauce over top and toss gently and serve. I forget how many this will
serve. Probably at least 4.

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Filed under: Misc Recipes

Blue Cheese Dress

Recipe

22 Sep

Title: BLUE CHEESE DRESS*
Categories: Dressings, Side dish, Party
Yield: 1 servings

3/4 ts Salt
1 qt Mayo;. hellmenn’s
1 tb Lemon juice
1 tb Dry mustard

Mix cheese with a little hot water. Add remainder of ingredients and
mix in blender or electric mixer.
Refrigerate. Makes 1 1/2 qts. Can use pint of mayo.
and half other ingred. If you like garlic as much as I do, add
more. ENJOY! Once you try this, you’ll never buy bottled again!

MMMMM

Filed under: Candies

Easy Hungarian Soup

Recipe

21 Sep

EASY HUNGARIAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef
3 tb Butter
1 Onion, chopped
1 Clove garlic, minced
1 tb Paprika
2 cn (10 3/4 oz) tomato soup
9 c Water
1/4 ts Caraway seeds
4 md Carrots, sliced
4 oz Wide noodles
10 oz Frozen cut green beans
1 c Sour cream

Using large soup kettle, brown beef on all sides in
butter; remove beef and set aside. Brown onion and
garlic in butter until soft, stirring occasionally.
Stir in paprika. Return beef to kettle; add soup,
water, caraway, and carrots. Bring to a boil; reduce
heat, cover and let simmer 45 minutes. Stir in
noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue
cooking about 20 minutes. Stir occasionally. Stir in
sour cream until blended. Heat, but do not allow to
boil.

Serves 8.

Posted by Fred Peters.

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Filed under: Misc Recipes

Parma Roulade

Recipe

21 Sep

Title: Parma Roulade
Categories: Appetizers
Yield: 4 servings

8 oz Parma or other smoked ham
8 oz Cream cheese
2 Parsley sprigs, chopped
Pepper

Trim the slices of ham to neat rectangles.
Finely chop the trimmings, add the cream cheese and parsley and blend
well.
Season to taste.
Roll into sausage shapes as long as the width of the ham slices.
Place a cheese roll at one end of each ham slice and roll up.
Cover and chill for 2 hours.
Serve accompanied by slices of melon.

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Filed under: Mexican, Poultry, Soups

Wild Rice Amadine *** Mm

Recipe

21 Sep

Title: WILD RICE AMADINE *** MM
Categories: Main dish, Beef, Grains
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped green pepper
1 tb Chopped onion
1 tb Chopped chives
1/3 c Margarine
2 2/3 c Hot water
1 ts Instant beef bouillon
4 1/2 oz Wild rice; 2 pks

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add
hot water and instant bouillon, stirring to combine. Add rice, bring to a
boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid from rice.

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Filed under: Chicken, Chinese

Atjar Tumis Djamur (Mushroom Pickles)

Recipe

20 Sep

Title: Atjar Tumis Djamur (Mushroom Pickles)
Categories: Pickles, Mideast
Servings: 4

8 oz Mushroom, fresh; sliced
3 oz Shallots; slivered
3 c Vinegar, white
1 ts Cumin powder

Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar mixture
over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10
to 15 minutes or until mushrooms are just tender. Remove from heat and let
mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

Calories per serving: 35 Number of Servings: 4 Fat grams
per
serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving:
Marks:

MMMMM

Filed under: Home Cookin

Spinach and Artichoke Dip

Recipe

19 Sep

Spinach and Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Casseroles
Cheese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10 oz) frozen chopped spinach — drained
12 ounces Monterey jack cheese — shredded
12 ounces Mozzarella cheese — shredded
1/2 cup Parmesan cheese — grated
1/2 cup sour cream
1/2 cup mayonnaise
1 can (14 oz) Artichoke Hearts — drained and chopped
5 slices Provolone cheese

Preheat oven to broil. Drain spinach well and combine with the next 6
ingredients in a microwave safe dish; mix well. Microwave on High until
bubbly. Top with provolone cheese. Broil until cheese is melted and lightly
browned. Serve with salsa and tortilla chips. Yield 16 to 20 serving

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Filed under: Appetizers, Pasta, Restaurants

Salami and Parmesan

Recipe

17 Sep

Salami and Parmesan

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Beef Cheese
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound salami — cut into 8 cubes
2 eggs — beaten
4 tablespoons Parmesan cheese — grated
walnut oil — for frying

Dip salami cubes into beaten egg then roll in Parmesan to coat. Fry in deep
hot oil for 30 second. Drain. Serve warm.

– – – – – – – – – – – – – – – – – –

Per serving: 98 Calories; 8g Fat (70% calories from fat); 6g Protein; 1g
Carbohydrate; 66mg Cholesterol; 362mg Sodium

NOTES : Total Grams- 4.0; Grams/serving- 0.5 per cube

Filed under: Italian, Pasta, Soups

Lemon-Cheese Pressed Cookies

Recipe

16 Sep

LEMON-CHEESE PRESSED COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine,
softened
1 pk (3 ounces) cream cheese,
softened
1 c Sugar
1 Egg
1 t Grated lemon peel
1 tb Lemon juice
2 1/2 c Flour
1 t Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining
ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form
desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or
until light brown on edges. About 5 dozen 2-inch cookies.

From: Betty Crocker’s Cookbook

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Filed under: Greek, Soups

You are currently browsing the House Of Munch blog archives for September, 2011.

House Of Munch

Archive for September, 2011

Freezer Log

White Clam Sauce

Blue Cheese Dress

Easy Hungarian Soup

Parma Roulade

Wild Rice Amadine *** Mm

Atjar Tumis Djamur (Mushroom Pickles)

Spinach and Artichoke Dip

Salami and Parmesan

Lemon-Cheese Pressed Cookies

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