Archive for September, 2015

Borsht – Cabbage/beet Soup

Recipe

1 Sep

Title: BORSHT – CABBAGE/BEET SOUP
Categories: Soups, Jewish, Ethnic
Yield: 8 servings

1 Med Cabbage
3 c Garlic
Beet; bunch
Carrot; few
1 Lg Onion
Celery
3 lb Bone; meat/marrow bones
Lemon; (fresh, frozen juice

This is a hearty sweet and sour meat sup that can be used as a main
dish soup. Bubbies measurements were never exact. You need to
taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of
tomato, cover with water and bring to a boil. In the meantime, get
your veggies ready. Slice beets and carrots, others go in whole. When
stock boils, skim off top. Put in beets, carrots, garlic, and other
veggies. Turn heat down to a simmer and keep lid on askew. After
about an hour, put in garlic and sugar. I have used Sweet and Low.
Amounts are a matter of preference. It should have a rich, sweet and
sour taste. I break up the meat and stir it back into the soup before
serving.

MMMMM

Filed under: Breads

Easy Peanut Butter Cookies

Recipe

1 Sep

Title: Easy Peanut Butter Cookies
Categories: Cookies, Ceideburg 2
Yield: 1 servings

14 oz Can Eagle Brand Sweetened
-Condensed Milk (NOT
-evaporated milk)
3/4 c To 1 cup peanut butter
1 Egg
1 ts Vanilla extract
2 c Biscuit baking mix
g Sugar

Preheat oven to 350F. In large mixer bowl; beat sweetened condensed
milk, peanut butter, egg and vanilla until smooth. Add biscuit mix;
mix well. Chill for at least 1 hour. Shape into 1-inch balls. Roll
in sugar. Place 2 inches apart on an ungreased baking sheets.
Flatten with fork. Bake for 6 to 8 minutes or until lightly browned
(do not over bake). Cool. Store tightly covered at room temperature.

Makes about 5 dozen.

Borden Recipes S.F. Chronicle 10/11/92

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

Filed under: Bean Sal, Bean Ss, Beans & Peas, Beans & Rice, Beans And Legumes, Beans Legumes, Beans Peas, Soups

Eggplant-Mushroom Sauce

Recipe

1 Sep

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta Pasta Sauces Low Cholesterol
Sauces Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 large onion — chopped
3 cloves garlic — minced
28 ounces canned tomatoes — undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled — cut into 3/4″ cubes
2 cups sliced mushrooms
2 teaspoons fresh basil — finely chopped
2 teaspoons fresh oregano — finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper — to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high
heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer
container, cover, label, and freeze at 0 degrees F up to 4 months. To
serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5
minutes, stirring several times.

– – – – – – – – – – – – – – – – – –

NOTES : This sauce actually tastes best when made ahead. Serve it with
spaghetti; see step 5 for instructions on cooking the pasta.
Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0

Filed under: Appetizers, Ground Turkey Chicken, Recipes From Mysteries, Rice

Mild Fish Chowder

Recipe

1 Sep

Mild Fish Chowder

Recipe By : Eaters Choice/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth — 10 3/4 oz
2 cans water
3 cups potatoes — cubed
2 tablespoons rice
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish fillets — mild/white

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-four mixture to soup.
Simmer soup until potatoes are fully cooked (about 20 minutes).
Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 5g Fat (14% calories from fat); 16g Protein; 48g Car
bohydrate; 16mg Cholesterol; 272mg Sodium

NOTES : Makes 7 one cup servings

_____

Filed under: Preserves, Relishes

Chow Mein Candy Clusters

Recipe

1 Sep

CHOW MEIN CANDY CLUSTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies Appetizers
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts

Melt butterscotch bits in top of double boiler.
Remove from heat and immediatesly stir in chow mein
noodles until all are coated then quickly stir in
peanuts. Drop on wax paper with tablespoon. Let cool
until firm. Makes about 2 dozen.
VARIATION:
Substitute 2 cups Rice Krispies for chow mein noodles
for Clusters Royale. A lighter and less bludgeoning
snack.

– – – – – – – – – – – – – – – – – –

Filed under: Ethnic, Meats, Soups

ldquo;Homemade rdquo; Potato Soup

Recipe

1 Sep

Title: “Homemade” Potato Soup
Categories: Crockpot, Soups, Tried
Yield: 1 servings

6 Potatoes; pared, cut in
-bite size pieces
2 Leeks; washed, pared, cut in
-bite size pieces
2 Onions; chopped
1 Carrot; pared, sliced
1 Stalk celery; sliced
4 Chicken bouillon cubes
1 tb Parsley flakes
4 c Water
1 1/2 ts Salt
Pepper
2 tb Butter
13 oz Evaporated milk (1 can)
Chopped chives

Put all ingredients except milk and chives in crockpot. Cook on low 10-12
hours or high 3-4. Stir in milk in last hour. Serve topped with chives.

—–

Filed under: Snacks

You are currently browsing the House Of Munch blog archives for September, 2015.

House Of Munch

Archive for September, 2015

Borsht – Cabbage/beet Soup

Easy Peanut Butter Cookies

Eggplant-Mushroom Sauce

Mild Fish Chowder

Chow Mein Candy Clusters

ldquo;Homemade rdquo; Potato Soup

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