Archive for November, 2018

Raspberry Cheesecake

Recipe

1 Nov

Date: Thu, 19 Aug 93 09:47:56 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan

32 ounce carton of plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1 teaspoon arrowroot
3 egg whites
1/4 cup + 1/4 cup fruit juice sweetened raspberry preserves

* Day before: Drain yogurt to make yogurt cheese.

1. Preheat oven to 325 F.
2. Moisten fingers with water and press cookie crumbs over bottom of 8
inch springform pan. Chill while preparing remaining ingredients.
3. Beat together yogurt cheese, honey, vanilla, and arrowroot.
4. Beat egg whites to soft peak stage. Fold egg whites into cheese
mixture and beat until well blended.
5. Pour half of filling into prepared pan. Spread 1/4 cup of jam on top;
pour remaining filling on top. With knife, cut through cheesecake to
form a swirl. Smooth top with spatula.
6. Bake at 325 F for 50 minutes, or until center is set and surface is
lightly browned. Remove cake from oven, cool to room temperature.
7. Spread remaining 1/4 cup of preserves over top of cheesecake,
refrigerate until thoroughly chilled.

Of course other jams can replace the raspberry flavor. Also I have found it
good to put fresh fruit on top instead of the jam.

Nutritional information:
Calories: 213
Fat: .2 gram
% of calories from fat: 1%
Cholesterol: 2 milligrams
Sodium: 151 milligrams
Dietary Fiber: 2 grams

This recipe makes 8 servings.

Filed under: Misc Recipes

Chicken and Rice Soup

Recipe

1 Nov

Chicken and Rice Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
1 pound boned and skinned chicken breasts — cooked and diced
3 14.5 oz can chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup uncooked converted white rice
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours or on
High 3 to 4 hours. Serve.
Serves 4 to 6

If cooking oh High:
Place celery in a dish in microwaver with a tablespoon of water and cover. Mic
rowave until celery is slightly soft, then add to Crock-Pot and cook on High.

If soup is a little too thick:
add more water for a thinner soup. Allow to cook 15 minutes.

– – – – – – – – – – – – – – – – – –

Filed under: Prodigy, Soups

Vegan: Ratatouille

Recipe

1 Nov

VEGAN: RATATOUILLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, chopped
2 Cloves garlic. chopped
1 Globe eggplant, chopped
8 Roma tomatoes, chopped
-coarsely
1/2 lb Meat substitute*
1/2 ts Pepper
1 tb Oregano
1 tb Basil

Sautee onions in 1 TSP oil (olive and canola mixed)
until translucent; add garglic and eggplant. Cook 4
minutes. Add tomatoes, meat substitute (if used),
pepper, oregano, basil. Cover pan. Cook 5 minutes,
serve.

We served with a green salad, and graines (brown rice,
kamut, couscous). A wonderful and fast supper.

– – – – – – – – – – – – – – – – – –

Filed under: Leftovers, Mustard, Salad & Vegetables, Salad Dressings, Salads

Beef Teriyaki

Recipe

1 Nov

Title: BEEF TERIYAKI
Categories: Japanese, Beef, Appetizers, Diabetic
Yield: 2 servings

2 lb Flank Steak (about 2 large
-steaks)
1 c Dry White Wine
1/2 c Low-Sodium Soy Sauce
2 tb Onion, minced
1 Garlic Clove, minced
1 tb Lemon Juice, freshly
-squeezed
2 tb Honey
10 1/2 oz Can Beef Broth, unsalted or:
1 c Homemade beef broth
1 ts Ginger Root, minced or
-grated

Slice steaks diagonally across the grain into 1/2 x
1-inch strips and place in a shallow pan or large bowl.

Mix remaining ingredients and pour over meat. Let
marinate 1 to 2 hours, turning 3 or 4 times.

Thread strips on skewers and grill until meat reaches
desired degree of doneness.

Yield: 12 servings

One Serving = 2 ounces Calories: 110 Protein: 13 g
Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol:
38 mg Sodium: 229 mg Potassium: 197 mg

Exchange: 2 Lean Meat

Source: “The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook,” by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

—–

Filed under: PennDutch, Soups

Mexican Bean Soup

Recipe

1 Nov

Title: Mexican Bean Soup
Categories: mexican, soups
Yield: 8 servings

1 lb ground beef
1 md yellow onion chopped fine
1 pk taco seasoning
1 pk ranch dressing
1 cn tomatoes
1 cn whole kernal corn
1 cn pinto beans
1 cn kidney beans
1 cn ranch beans

Brown ground beef with onions. Add all other
ingredients and cook until ready to serve. Salt and
pepper to taste. Georgann Self
Pallatable potpourri
format By Emilie rwsm05a
( I would add a couple of cloves of garlic minced to
this and two or three teaspoons of cilantro )

—–

Filed under: Foreign, Relishes

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

House Of Munch

Archive for November, 2018

Raspberry Cheesecake

Chicken and Rice Soup

Vegan: Ratatouille

Beef Teriyaki

Mexican Bean Soup

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends