Archive for June, 2018

Cauliflower With Mustard Sauce

Recipe

1 Jun

Title: CAULIFLOWER WITH MUSTARD SAUCE
Categories: Vegetables
Yield: 6 servings

1 md Cauliflower
3/4 c Whipping cream
3/4 c Mayonnaise
Salt to taste
1 1/2 tb Prepared mustard
– pref. Dijon or Dusseldorf
1/2 Lemon (juice only)
Paprika

REMOVE THE STEM AND LEAVES from the cauliflower. Steam
the cauliflower whole until it is barely tender. Drain
and keep warm. Whip the cream and set aside briefly.
In a mixing bowl combine the mayonnaise, salt, mustard
and lemon juice. Whip until blended; fold in the
whipped cream. Pour sauce over cauliflower or serve it
separately. Sprinkle with paprika.

—–

Filed under: Desserts, Diabetic

Hot Sour Soup

Recipe

1 Jun

Hot Sour Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half-inch ginger root slices — minced
1/2 cup bamboo shoots — sliced
2 cups chicken stock
1 cup pork — sliced thinly
2 tablespoons soy sauce
1 cake tofu — cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg — beaten
1 tablespoon fresh coriander leaf — chopped
1 tablespoon scallions — chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard=
stems, and shred caps. Heat oil in heavy duty saucepan, add shredded=
mushroom caps and ginger and stir over moderately high heat for one minute.=
Add bamboo shoots and stir for an additional minute. Add chicken stock,=
pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add=
tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and=
vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and=
drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with=
chopped scallions, coriander leaves, and sesame oil to taste.

– – – – – – – – – – – – – – – – – -=20

NOTES : Substitute ham for pork, adding after soup has simmered for five=
minutes, and simmer for five minutes more. A vegetarian version may be=
prepared by omitting pork, substituting vegetable broth for chicken stock,=
and increasing the tofu used to one and a half cakes. For a spicier=
version, add two tablespoons chopped Sichuan pickle to stock with soy=
sauce.
Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Filed under: Chocolate, Pies

Old-Fashioned Bread Pudding

Recipe

1 Jun

Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-old 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.

Place dish in a pan

MMMMM

Filed under: Poultry, Salads

Chicken Caesar Salad

Recipe

1 Jun

Title: CHICKEN CAESAR SALAD
Categories: Salads, Poultry
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
2 Chicken breasts, whole,
– boneless, skinned, halved
2 tb Butter
1/2 ts Garlic, fresh, finely
– chopped
1/4 ts Salt
1/4 ts Pepper, coarsely ground

MMMMM————————–DRESSING——————————-
2 tb Parmesan cheese, freshly
– grated
1/4 ts Pepper, coarsely ground
2 tb Vegetable oil
1 tb Vinegar, cider
1 tb Lemon juice
2 tb Sour cream, light or dairy
1 tb Dijon mustard

MMMMM—————————SALAD——————————–
4 c Romaine lettuce, torn
1 md Tomato, ripe, sliced
Garlic melba rounds

Time: 30 minutes Cut each halved chicken breast lengthwise into
thirds. In a 10 inch skillet melt butter until sizzling. Add chicken,
garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning
once, until chicken is browned and fork tender ( 7 to 10 minutes ).
Meanwhile, in a small bowl stir together all dressing ingredients. In
a large bowl place lettuce. Pour dressing over lettuce; toss to coat.
On a platter or individual salad plates place lettuce. Place tomato
slices and chicken on lettuce. Arrange garlic rounds on salad. Yield:
4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g
Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MMMMM

Filed under: Cookies, Peanut Butt

You are currently browsing the House Of Munch blog archives for June, 2018.

House Of Munch

Archive for June, 2018

Cauliflower With Mustard Sauce

Hot Sour Soup

Old-Fashioned Bread Pudding

Chicken Caesar Salad

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends