Archive for May, 2026

Mud Hens

Recipe

1 May

MUD HENS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick mix
4 Eggs, beaten well
1 Box, light brown sugar
2 c Pecans, chopped

Mix all ingredients together and grease and flour
glass pan. Bake at 350 degrees for 30 minutes. Randy
Rigg

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Filed under: Appetizers

Peach Crumble Pie

Recipe

1 May

Title: PEACH CRUMBLE PIE
Categories: Pies, Fruits, Malgieri
Yield: 10 servings

1 No-Roll Pie Shell
-(See RECIPE)

MMMMM———————–CRUMB TOPPING—————————-
1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

MMMMM———————–PEACH FILLING—————————-
2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Filed under: Cheese, Hamburger, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dishes, Soups, Vegetables

Chicken-Rice Soup

Recipe

1 May

Title: Chicken-Rice Soup
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces; 1 pn Pepper;
8 c Water; 1 Bay leaf;
1/2 c Celery with leaves; chopped 1/4 ts Celery seeds;
1/4 c Fresh parsley leaves;chopped 1/2 c Rice; uncooked
1 sm Onion; 1 c Carrots; diced

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.

MMMMM

Filed under: Bar B Q, Low Fat Cal, Low Fat Low Cal, Side Dish, Vegetables

Speedy Cream of Potato Soup

Recipe

1 May

Speedy Cream of Potato Soup

Recipe By : EASY ONE-DISH RECIPES
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or margarine
1 medium onion — chopped
4 1/2 cups water
1/2 teaspoon salt
dash pepper — if desired
2 1/4 cups Betty Crocker Potato Buds Mashed
potato mix (dry)
shredded cheddar cheese — if

chopped green onions — if desired

Melt margarine in 2 qt saucepan over medium heat. Cook onion
in margarine about 3 minutes, stirring occasionally, until tender. Stir in
water, salt and pepper. Heat to boiling; remove from heat. Stir in potato mix
until dissolved. Serve with cheese and onion tops.

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Filed under: Cookies

Vegetable Stock

Recipe

1 May

3 leek tops
1/2 lb. old mushrooms, rinsed and quartered
3-4 carrots, rinsed and cut in 2″ segments
1 baked potato, cut in big chunks
5-6 stalks celery, in 2″ segments
3 small onions, peeled quartered
3 whole cloves garlic, peeled
1 bay leaf

I put all of this in a large stock pot ran in enough water to cover it
my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
strained it and put it in a smaller pot and let it boil for about 30-40
minutes until it was reduced to 60% of original volume. This is the
darkest, best smelling stock I have ever made. I can’t wait to try it
out.

Filed under: Basics, Frisco, Glazes, Masterchefs

Christmas Day Muffins

Recipe

1 May

CHRISTMAS DAY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Milk
6 tb Golden syrup
1 oz Butter
1 1/2 c Mixed fruit
1 t Mixed spice
1/2 ts Cinnamon
1/4 ts Salt
1/4 c Raw sugar
2 c Baking bran flakes
2 ts Baking soda
1 Red green glace cherries
1 Icing sugar

Reheat oven to 375oF prepare muffin pans. Put the
first 4 ingredients into a saucepan heat gently
until butter has melted. While mixture is heating,
sift the flour, spice, cinnamon salt into a large
bowl, stir in the bran sugar. Lightly beat the
eggs. Add the baking soda to the melted ingredients,
then pour this the eggs into the flour mixture.
Quickly lightly stir until just mixed. Spoon
mixture into paper Christmas muffin cups or pans.
Place a cherry on top of each. Bake for about 15 mins
or until muffin springs back when lightly touched.
Dust with icing sugar if wished and serve warm. Makes
12.

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Filed under: Soups, Vegetables, Vegetarian

You are currently browsing the House Of Munch blog archives for May, 2026.

House Of Munch

Archive for May, 2026

Mud Hens

Peach Crumble Pie

Chicken-Rice Soup

Speedy Cream of Potato Soup

Vegetable Stock

Christmas Day Muffins

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