Archive for April, 2013

Coconut-Cranberry Cheese Spread

Recipe

2 Apr

COCONUT-CRANBERRY CHEESE SPREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 oz Cream Cheese — softened
1/4 c Whole-berry cranberry sauce
1 t Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut

Combine first 4 ingred. stirring until well blended.
Spoon into a serving dish, and sprinkle with coconut.
Serve spread with gingersnaps. Yield: 1 1/4 c.

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Filed under: Casseroles, Poultry, Rice

Never Fail Toffee

Recipe

2 Apr

Title: NEVER FAIL TOFFEE
Categories: Candies, Chocolate
Yield: 1 servings

-June James-GNDR31B
2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar
-broken into small pieces

Directions:
Combine sugar, butter and water in a heavy saucepan, cook, stirring
constantly to the soft-crack stage. Add the alomds, cook, stirring to
hard-crack stage. Pour immedaitely on unbuttered cookies sheet, spreading
as thin as possible. Place chocolate on hot toffee, spread melting
chocolate to cover the toffee.

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Filed under: Misc Recipes

Acorn Squash Apple Soup

Recipe

1 Apr

Title: Acorn Squash Apple Soup
Categories: Soups/stews, Low-cal
Yield: 4 servings

2 Med. acorn squash (1 lb ea)*
3 c Degreased chicken stock **
2 Tart green apples ***
1/2 c Chopped onion
1 c Unsweetened apple juice
2 ts Grated peeled fresh ginger
1/2 ts Salt
1 tb Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded.
** Unsalted canned chicken broth may be used instead of stock.
*** Green apples should be cored, peeled and chopped (about 2
cups) Place squash cut side down on rack set over gently simmering
water in saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bowls. Garnish
with yogurt and chives. Source: Richard Sax and Marie Simmons in “Bon
Appetit”, October 1988.

MMMMM

Filed under: Misc Recipes

Aromatic Beef (cold)

Recipe

1 Apr

Title: AROMATIC BEEF (COLD)
Categories: Loo, Chinese, Beef
Yield: 8 servings

2 lb Beef bottom round,
-fat trimmed
Oil
4 oz Soy sauce
6 oz Dry sherry
4 Garlic cloves
2 Ginger slices
3 Scallions, in 1″ lengths
1 Cinnamon stick
1 Star anise star
4 Basil sprigs
1 tb Sugar
Water to cover
2 tb Gelatin
4 oz Cold water
Sesame oil

Wash meat and pat dry. Brown quickly on all sides in a
little oil. Combine next 9 ingredients in a large
kettle. Bring to a boil. Add meat and water to cover.
Lower heat and let simmer at lowest heat for 2 hrs.
Off heat, let steep for 1 hr. Remove beef, chill, and
slice thin.

Strain and defat liquid. Soften gelatin in water; add
to liquid in a fresh pot. Bring to a boil and reduce
to 2 – 2 1/2 c. Let cool. Arrange beef in a serving
bowl or dish or mold that has been oiled with a dash
of sesame oil. Pour cooled liquid over. Chill in
fridge.

To serve: unmold on a bed of greens.

From: Michael Loo

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Filed under: Dessert Breads, Dessert Dinner Pie, Dessert Dinner Pizza, Dessert: Cakes, Desserts, Eggs, Milk

Bunch O Bread

Recipe

1 Apr

Title: BUNCH O’ BREAD
Categories: Breads
Yield: 1 servings

3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted

Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.

Remove 1/4 of dough; set aside. Shape remaining dough into 1″ balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.

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Filed under: Stews

Stay Abed Stew

Recipe

1 Apr

STAY ABED STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Stews
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cubed steak meat (or a roast
-if the price is right)
1 c Carrots, sliced
Salt pepper
1 cn Tomato soup (small)
1/2 cn Soup can water
1 lg Raw potato, peeled, sliced
1 Bay leaf (be sure to remove
-after cooking)

Put all ingredients in a casserole with a tight fitting lid.
Bake at 275 for 5 hours. Add any leftover chicken, celery, etc. to this.

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Filed under: Cookies

Cheddar-Olive Tart

Recipe

1 Apr

CHEDDAR-OLIVE TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Eggs
1 1/2 c Cream
4 oz Cheddar cheese, grated
1/2 c Sliced black olives
Salt and pepper to taste
Prepared tart shell (s)

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT
OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into
prepared shell (s). Bake 30 minutes for a large shell, 20 minutes for
smaller ones.

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Filed under: Low Cal, Soups

Mushroom Pepper Saute

Recipe

1 Apr

MUSHROOM PEPPER SAUTE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 oz Triticale flour
1/2 ts Basil
1/2 ts Thyme
1/4 ts Salt
1/2 ts Soy sauce
1 tb Sesame oil
6 oz Mushrooms — sliced
1 1/2 oz Green pepper — chopped
1 1/2 oz Scallions — chopped

Preheat oven to 325 degrees. Lightly grease a 4 x 8
baking dish with sesame oil. Mix triticale flour with
basil, thyme, salt, soy sauce, and 2 ounces water.
Saute the vegetables, adding the triticale sauce, for
4 minutes. Transfer ingredients to a covered baking
dish and bake for 20 minutes.

From DEEANNE’s recipe files

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Filed under: Appetizers, Italian, Vegetarian

You are currently browsing the House Of Munch blog archives for April, 2013.

House Of Munch

Archive for April, 2013

Coconut-Cranberry Cheese Spread

Never Fail Toffee

Acorn Squash Apple Soup

Aromatic Beef (cold)

Bunch O Bread

Stay Abed Stew

Cheddar-Olive Tart

Mushroom Pepper Saute

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