Archive for March, 2016

Mulligatawny

Recipe

1 Mar

MULLIGATAWNY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Canola oil
2 lg Onions — coarsely chopped
2 lg Celery stalks — coarsely chop
1 lg Garlic clove — minced
4 c Chicken stock — defatted
2 lg Apples — * see note
2 md Carrots — coarsely chopped
1/4 c Fresh parsley — coarsely chop
2 tb Sweet red peppers — coarsely
1 c Water
1/2 c Boiling potatoes — peeled d
2 1/2 ts Curry powder
1 t Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1 1/2 lb Chicken wings
1 lb Chicken breast halves withou
1 1/4 c Tomatoes, canned — chopped
Salt

Recipe by: Skinny Soups Combine oil, celery, onions,
and garlic in a large pot. Cook over medium h pers
and cook, stirring, 3-4 minutes longer. Stir in
remaining stock, wate Remove pot from heat. Remove
chicken from pot. Discard chicken wings and

Using a measuring cup, scoop about 2 cups vegetables
and liquid from pot an When chicken breasts are cool
enough to handle, remove meat from bones and Will keep
in refrigerator for 3 days.

– – – – – – – – – – – – – – – – – –

Filed under: Pork, Soups

Orange Tea Biscuits

Recipe

1 Mar

Title: Orange Tea Biscuits
Categories: Cookies
Yield: 14 servings

2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice
1 sm Sugar cubes

Sift flour, baking powder and salt together into mixing bowl. Cut in
shortening with a pastry blender, blending it until the mixture resembles
coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk
to make soft dough, or until flour leaves sides of bowl and follows fork;
continue stirring until all flour disappears.
Turn out on board; knead lightly for about 1/2 minute. Turn smooth side
up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter.
Transfer biscuits to a greased baking sheet; place 1″ apart if crusty
biscuits are desired, or barely touching each other for softer biscuits
with less crust. Press a small cube of sugar dipped in orange juice into
top of each biscuit. Bake at 450 degrees for 12 to 15 minutes.

—–

Filed under: Breads, Cheese

Cream of Crab Soup

Recipe

1 Mar

Title: Cream of Crab Soup
Categories: Soups Appetizers Fish Londontowne
Servings: 6

1 lb Crabmeat 1/4 t Celery salt
1 ea Chicken boullion cube 1 t Salt
1 c Boiling water 1 x Dash pepper
1/4 c Chopped onion 1 qt Milk
1 c Butter 1 x Chopped parsley
3 T Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and boullion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Gaarnish with parsley.

—————————————————————————–

Filed under: Misc Recipes

Deep-fried Bean Curd Stir-fried With Mushroom

Recipe

1 Mar

Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
Yield: 4 servings

1 1/2 Cakes bean curd
Vegetable oil
— for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

—————————SAUCE—————————
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias

—–

Filed under: Chicken, Chinese

Ginger Lemonade

Recipe

1 Mar

Ginger Lemonade

Fresh ginger
Juice of 3 lemons
1/2 cup Honey (or sweetener of choice)
2 quarts water

Place water on the stove to boil. Peel a good 2-3 inch slice of
ginger (depending on how you like ginger). Grate the ginger over
a fine mesh grater. Squeeze the freshly grated pulp to remove
the juice. Discard dry pulp. When water boils, add the lemon
and ginger juice. Let steep for 20 minutes, then add the honey.
(Personally, I’ve found that 1/2 cup honey is almost too sweet,
so adjust accordingly). This is very refreshing.

Filed under: Casseroles

Beef and Macaroni Chili

Recipe

1 Mar

Title: Beef and Macaroni Chili
Categories: Diabetic, Main dish, Pasta, Cheese, Chili
Yield: 4 servings

1 c Macaroni, raw 1 pn Salt
1/2 lb Ground beef 1 pn Pepper, freshly ground
1/2 ts Garlic powder 1 cn Tomato soup
1 ts Chili powder 1 oz Mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and
drain off all fat. Add garlic, chili powder, salt and pepper. Mix
well and cook on low about 5 minutes. Add cooked macaroni and tomato
soup. Heat thoroughly. Just before serving add grated cheese. Cover
and heat until cheese melts.

Estimated 3 protein, 1 1/2 starch, 1 fruit veg. Source: Eat Light
and Love It!

Leftovers are good reheated the next day and can be frozen. Favorite
quick recipe of Elizabeth Rodier and family.

MMMMM

Filed under: Soups

You are currently browsing the House Of Munch blog archives for March, 2016.

House Of Munch

Archive for March, 2016

Mulligatawny

Orange Tea Biscuits

Cream of Crab Soup

Deep-fried Bean Curd Stir-fried With Mushroom

Ginger Lemonade

Beef and Macaroni Chili

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