Archive for December, 2016

Clam Chowder, New England Style

Recipe

25 Dec

Title: Clam Chowder, New England Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

24 Clams 1 3/4 c Half half
3 c Water 1 tb Soy sauce
1/2 lb Pork, diced 2 Cloves garlic, crushed
3 tb Butter 1 ts Basil
1 Onion, sliced 1 ts Parsley
3 Potatoes, diced 1 ts Thyme

Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half half, seasonings, and
clams. Heat through. Serve hot.

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Filed under: Cakes, Desserts

Classic Barbeque Sauce

Recipe

25 Dec

Title: Classic Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 c Vegetable oil
1/3 c Vinegar
1/4 c Worcestershire sauce
1 cn 8-oz Tomato Sauce
2 1/2 ts Onion, minced
2 tb Brown sugar
1 tb Chili powder
1 ts Sugar
1/2 ts Seasoned Salt

Combine all ingredients. Let stand five minutes. Stir before
using a brush on chicken or turkey parts. Serve with
remaining sauce. (Makes two cups)

Source: Best Barbecue Recipes, by Mildred Fischer
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Filed under: Appetizers, Dips, Low Fat Cal, Low Fat Low Cal, Vegan

Candy Grape Pops

Recipe

25 Dec

1. As many grapes as you can get on sale
2. One large cookie sheet
3. One large freezer
Wash and seperate the grapes. Drain and put on cookie sheet. Stick
into the freezer. Freeze. Bag up and pass out to kids as treats.

Filed under: Misc Recipes

Chili#2

Recipe

25 Dec

Chili #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground beef, chicken — or
Turkey
2 cups Water
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Diced tomatos
4 cups Cooked kidney beans or
Pinto beans
1 Chopped onion
1 Bunch sliced green onions
1 1/2 cups Grated natural sharp
Cheese — or mild cheddar
Cheese

In a frying pan, saute meat until lightly browned.
Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add
tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and
sprinkle on cheese.

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Filed under: Meats, Ribs

Carrot Yogurt Relish

Recipe

25 Dec

Title: Carrot Yogurt Relish
Categories: Vegetables, Preserves, East/orient
Yield: 1 servings

1 lg Carrot, scrapped and trimmed
1 c Yogurt
1 ts Sugar
1/4 ts Ground cumin
1/4 c Finely chopped onion
1/2 ts Fresh red or green pepper,
-hot, finely chopped, or
1/2 ts Crushd hot red pepper flakes

1. Cut carrot into coarse shreds with hand grater or food processor.
there should be about 1 cup.

2. Drop carrot shreds into boiling water and cook for about 30
seconds. Drain well.

3. Combine yogurt, carrots and remaining ingredients. Serve chilled
Submitted By “PAUL A. MEADOWS” On TUE, 2 JAN
1996 174908 ~0400

MMMMM

Filed under: Appetizers, Main Dish Soups Vegetables, Main Dishes, Microwave, Soups

Thosai

Recipe

25 Dec

THOSAI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Black gram
1/4 ts Fenugreek
2 5 g onion
1 Fresh chilli
100 g Rice flour
250 g Parboiled rice
1 t Salt
-pinch turmeric
50 ml Oil
-sprig curry leaves
1 t Cumin

Soak the black gram and tenugreek in water until soft.
Chop the onion and chilli. Drain the gram and
fenugreek and liquidise with the rice flour, rice and
sufficient water to make a batter. Add the salt and
turmeric. Heat 25 ml oil and fry onion, chilli, curry
leaves and cumin, then add to the batter. Reheat the
pan, add a little oil and pour in batter to make a
thin pancake. When little holes appear on the thosai
turn it over and cook on the other side for a minute
or two. Repeat process until all the batter is used
up. From “A taste of Sri Lanka” by Indra Jayasekera,
ISBN #962 224 010 0

– – – – – – – – – – – – – – – – – –

Filed under: Beef

Carrot Salad

Recipe

25 Dec

Title: CARROT SALAD
Categories: Salads
Yield: 1 Servings

5 c Carrots, sliced
1 c Tomato soup
3/4 c Vinegar, white
1/2 c Oil
1 ts Mustard, dry
1 ts Salt
1 ts Worcestershire sauce
1 Onion, cut in rings
1 Green pepper, large
3/4 c Sugar, white

Parboil carrots for about 12 – 15 minutes. Add rest of ingredients
and marinate in refrigerator at least 24 hours. Serve chilled.

MMMMM

Filed under: Soups

My Poultry Stuffing

Recipe

24 Dec

MY POULTRY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Kaiser style rolls, day old
-or equivelent stale bread
2 lg Onions diced and browned
1/4 ts Sage, powdered
1 pn Rosemary
1 pn Summer savory
1/8 ts Pepper
1/8 c Liquid to 1/4 cup

Brown onion. Wizz broken rolls or bread in a
processor to course crumbs. Add seasonings to stuffing
and blend with hands. Add onions and toss well. Add
small amount of liquid, turkey stock from giblets or a
little water. Mix well. Should form a ball when
pressed, but not be soggy. Stuff bird and cook as
usual.

– – – – – – – – – – – – – – – – – –

Filed under: Cookies, Desserts

Tomato Celery Chow-chow

Recipe

24 Dec

Title: TOMATO CELERY CHOW-CHOW
Categories: Relishes
Yield: 6 servings

1 Peck half ripe tomatoes
2 c Diced celery
6 md Onions
6 Green sweet peppers, chopped
2 qt Vinegar
2 2/3 c Brown sugar
1/2 c Salt
1/4 ts Nutmeg
2 oz Mustard seed

Scald, peel, chop, and drain tomatoes. Add celery,
onions, and peppers. Scald and cool vinegar. Add
sugar, salt, mustard seed, and nutmeg. Combine with
vegetables. Stir all together thoroughly 3 or 4 times
at intervals of 1/2 hour. Let stand 6 weeks before
using. Florence Taft Eaton, Concord, MA.

—–

Filed under: Fruits, Preserves, Relishes

Maple Nut Rugelach

Recipe

24 Dec

Title: Maple Nut Rugelach
Categories: Cookies
Yield: 32 servings

Dough:
4 oz Cream cheese softened
1/3 c Butter, unsalted, room temp
1/4 c Sugar
2 tb Maple syrup
1/4 ts Salt
1 Egg yolk
1 1/2 c Flour
Filling:
1 c Fine ground walnuts
1/3 c Sugar
2 tb Maple syrup
1/8 ts Cinnamon
1 Egg white
1 ts Water
1 ts Sugar

Beat first 6 ingredients in bowl until smooth.Beat in
flour to blend. Shape into ball, wrap in wax paper and
chill 2 hours until firm. Prepare filling: stir
together the first 4 ingredients. Divide dough in
half. Roll each half on a floured surface 1/8 inch
thick.Cut dough into 10 inch circle. Spread circle
with filling.Cut circle into 16 pie shaped wedges.Roll
up with wide edge, jelly roll fashion. Place point
side down on baking sheet.Repeat procedure with
remaining dough. Beat egg with water and brush over
cookies. Sprinkle with sugar. Bake in a 350 oven 15 to
20 minutes or lightly browned. Remove to racks to
cool. Store airtight for up to 2 days. Almonds or
pecans may be substitiuted for walnuts.

—–

Filed under: Misc Recipes

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

House Of Munch

Archive for December, 2016

Clam Chowder, New England Style

Classic Barbeque Sauce

Candy Grape Pops

Chili#2

Carrot Yogurt Relish

Thosai

Carrot Salad

My Poultry Stuffing

Tomato Celery Chow-chow

Maple Nut Rugelach

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