Archive for December, 2016

Gumbo

Recipe

1 Dec

GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Okra
6 tb Bacon grease
2 Medium onions — chopped
2 Celery stems — chopped
1 Green pepper — chopped
1/4 c Flour
2 c Tomatoes
4 tb Worcestershire
1/8 ts Cloves
1/2 ts Chili pwd.
1 tb Salt
1 t Pepper
1 t Oregano
1 t Thyme
1/4 c Parsley — minced
1 qt Water
1 1/2 lb Shrimp* — peeled deveined

Cut and fry okra in bacon grease. Add onion, celery,
green pepper. Blend in the flour and cook over low
heat, stirring constantly, until mixture is bubbly and
vegetables are tneder. Add tomatoes, Worchestershire,
cloves, chili pwd, salt, pepper, oregano, thyme
parsley water and shrimp* (may substitute or add other
seafood as available–the best gumbo I every ate
included fresh crab, shrimp, and red fish–). Simmer
one to two hours. Serve over rice. (This recipe from
my former sister-in-law, Sandee Hunt, who was a great
cook.)

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Filed under: Breadmaker, Diabetic

Cheese-Garlic Biscuits

Recipe

1 Dec

Cheese-Garlic Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese — shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder

Heat oven to 450 degrees

Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30
seconds. Drop dough by spoonfull onto ungreased cookie sheet. Bake 8 to 10
min or until golden brown. Melt and mix margarine and garlic powder. Brush
over warm biscuits before removing from cookie sheet Serve warm.

(10-12 biscuits)

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Filed under: Breads, Copycat

Rhubarb Juice

Recipe

1 Dec

Rhubarb Juice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice
back in kettle and add other ingredients. Bring to a boil. Boil for 5-10
minutes. Pour in warm jars right from stove and seal

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Filed under: Canning, Fruits

Fifteen-Bean Crockpot Soup

Recipe

1 Dec

FIFTEEN-BEAN CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Casseroles
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Bean soup mix — discard the flavorin
1 large Onion — chopped
1 teaspoon Garlic
1 teaspoon Celery salt
2 Celery stalks — chopped
1 Bay leaf
1 dash Cayenne pepper
1 pound Kielbasa sausage

Soak beans overnight. Drain. In crockpot, cover beans with water. Add all
other ingredients except sausage. Cover and cook on high for one hour;
turn to low and cook overnight. Stir once or twice during cooking. One
hour before serving, check the texture of the soup. If too thin, mash
some of the beans. Add sliced keilbasa. Cook one hour more. Serve with
rice or bread.

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Filed under: Algonquin, Native, Soups, Vegetables

Peanut Butter Easter Eggs

Recipe

1 Dec

Title: PEANUT BUTTER EASTER EGGS
Categories: Candy, Pnutbutter, Chocolate
Yield: 1 servings

1/4 lb Butter, softened
1 18-oz jar of peanut butter
1 lb Confectioner’s sugar
1 pk Semi-sweet chocolate chips

1. Mix together everything except the chocolate chips. 2. Shape into
eggs. 3. Let dry overnight. 4. Melt Chocolate chips in a double
boiler and dip shaped eggs into melted chocolate.

MMMMM

Filed under: Cookies

Apricot-Walnut Strudel Cookies

Recipe

1 Dec

Title: Apricot-Walnut Strudel Cookies
Categories: Cookies
Yield: 2 servings

Mmmm—————-
————pastry—–
—————————
1/2 c Sour cream
1/4 c Unsalted butter, softened
1 c Flour
1/4 ts Salt
Mmmmm—————
————filling—- — €
—————————
2/3 c Apricot jam
2/3 c Walnuts, chopped
2 tb Raisins
2 tb Golden raisins

1. With an electric mixer on medium speed, blend the sour crem and
butter until smooth, about 2 minutes. Add the flour and salt and
blend until the dough comes together, about 30 seconds.

2. Form the dough into 2 disks, wrap in plastic and chill overnight.

3. Remove the dough from the refrigerator and let soften slightly, for
about 10 minutes. Preheat oven to 350 degrees F, with a rack in the
middle. Lightly grease a baking sheet.

4. On a lightly floured surface, roll out each disk to a circle about
9 to 10 inches in diameter and less than 1/8 inch thick.

Prepare the Filling:

5. Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a
1/4 inch border around the edges. Sprinkle 1/3 cup of the walnuts, 1
tablespoon of the raisins and 1 tablespoon of the golden raisins over
the jam.

6. Roll up the dough jelly-roll fashion, pinching the ends together.
Carefully lift the roll with your hands and transfer to the baking
sheet. With a sharp knife, slice the roll halfway through into about
12 sections.

7. Repeat the procedure with the remaining dough and filling.

8. Bake for 40 to 45 minutes, or until golden brown. Cool on the
baking sheet for 5 minutes. Cut the slices through; cool completely
on the sheet. Store in an airtight container for up to 1 week or
freeze for several months.

Source: Corby Kummer’s “Joy of Coffee”

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Filed under: Soups

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

House Of Munch

Archive for December, 2016

Gumbo

Cheese-Garlic Biscuits

Rhubarb Juice

Fifteen-Bean Crockpot Soup

Peanut Butter Easter Eggs

Apricot-Walnut Strudel Cookies

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