House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Greek’

Carrot-Apple Sauce Muffins

Recipe

30 Nov

CARROT-APPLE SAUCE MUFFINS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges

Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.

In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.

Makes 18 large or 36 small muffins

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  • Filed under: Beef, Greek, Meats

    • Bonbon Cookies

    Recipe

    20 Nov

    Title: Bonbon Cookies
    Categories: Cookies, Alcohol
    Yield: 1 servings

    3 1/2 c Vanilla wafers
    2 tb Cocoa
    1/2 c Powdered sugar
    1/4 c Light corn syrup
    1/3 c Southern comfort
    1 c Walnuts; chopped
    6 oz Chocolate chips
    1 tb Shortening

    Roll out vanilla wafers with rolling pin until fine and smooth
    combine with remaining ingredients, except chocolate and shortening.
    Roll into balls and dip in melted chocolate chips (melted over low
    heat with shortening). Put in refrigerator overnight. Serve cold.

    MMMMM

  • Filed under: Casseroles, Greek, Pasta

    • Hawaiian Cake

    Recipe

    19 Nov

    Hawaiian Cake

    Recipe By : Women’s Circle, Home Cooking
    Serving Size : 12 Preparation Time :0:10
    Categories : Cake

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
    3 ozs fat-free vanilla pudding
    8 ozs fat-free cream cheese — softened
    8 ozs Cool Whip Lite® — thawed
    20 ozs crushed pineapple — drained
    1/4 c coconut
    1/4 c walnuts — chopped
    1/4 c maraschino cherries — drained and chopped

    Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
    set aside. Prepare cake mix according to package directions. Pour into
    prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
    pudding according to package directions. Add cream cheese and whipped
    topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
    pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
    coconut.

    – – – – – – – – – – – – – – – – – –

    Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
    Carbohydrate; 3mg Cholesterol; 352mg Sodium

    Serving Ideas : Refrigerate until ready to serve.

    —
    Anita A. Matejka

    Texas, USA

  • Filed under: Appetizers, Greek, Soups

    • Cold Buttermilk Soup (Kaernemaelkskoldskall)

    Recipe

    7 Nov

    Title: Cold Buttermilk Soup (Kaernemaelkskoldskall)
    Categories: Danish, Soups, Ceideburg 2
    Yield: 1 servings

    4 c Buttermilk
    2 Eggs
    4 tb Sugar
    1 ts Vanilla extract
    Juice of 1 lemon

    Grabbed a little Danish cookbook at a sale this weekend. After going
    through it I’ve decided that the Danes could give the Japanese a run
    for their money as far as strange and wonderful edibles go. They
    depend heavily on fish and even have a version of sushi that I’ll go
    into in some detail later in the packet. There is also a hitherto
    unsuspected connection between Danish food and Mexican food. It’s
    really interesting to see how all these dishes from various countries
    inter-link.

    I ran across this early on in the Danish book and it raised my
    eyebrows enough to keep me going…

    Beat the eggs, sugar, lemon juice and vanilla together in the bowl
    the soup is to be served in. Beat the buttermilk and fold in a
    little at a time.

    If you want to make something out of this dish, top the bowl with a
    cup of whipped cream. Small cakes of oat meal, fried in butter and
    sugar, pressed into moistened eggs cups and turned onto a plate, are
    served with this dish.

    It can also be served after the main course with whipped cream,
    meringue and sweetened fruit.

    From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
    Copenhagen, 1957.

    Posted by Stephen Ceideberg; March 9 1993.

    MMMMM

  • Filed under: Cookies, Greek

    • Pepper Lentil Pasta

    Recipe

    5 Nov

    Date: Tue, 03 Aug 93 11:55:00 PDT
    From: Jan Gordon

    Pasta With Red Pepper and Lentil Sauce

    From Dr. Dean Ornish’s Program for Reversing Heart Disease

    1/2 cup dried lentils
    4 cups water
    2 bay leaves
    1 1/2 cups diced onions
    2 cloves garlic, minced
    1 tablespoon dried basil
    1/4 cup plus 2 tablespoons burgandy or other red wine
    2 cups chopped sweet red bell peppers
    1 teaspoon balsamic vinegar
    Asalt to taste
    Freshly ground black pepper
    2 1/2 ounces uncooked pasta per person
    1/4 cup freshly chopped basil for garnish

    Rinse and sort lentils, boil the 4 cups water, add lentils and bay
    leaves, simmer until lentils are tender but have not lost their shape.
    Strain and remove the bay leaves.

    Combine onions, garlic, and dried basil and braise them in the red wine.
    Seed, core and choip the red peppers and add to the onions. Let them
    stew with the onions until they are soft, about 25 to 30 minutes. Then
    transfer these veggies to a blender or food processor and puree til
    smooth. Stir the lentils into the sauce,

    Add vinegar, add salt and pepper to taste.

    Cook pasta according to package directions, to al
    dente. Drain and serve with save. Garnish with chopped basil.

    Serving size – 1/2 cup sauce + 1 cup pasta
    345 calories
    0.9 grams total fat
    0.1 grams sat fat
    0 milligrams cholesterol

  • Filed under: Desserts, Greek

    • Heath Bar Mocha Cheesecake

    Recipe

    28 Oct

    Heath Bar Mocha Cheesecake

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Cheesecakes Chocolate

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 Heath English Toffee bars — 1.4 oz size
    —–CRUST—–
    9 ounces Chocolate wafer cookies
    3 tablespoons Butter — melted
    —–FILLING—–
    1 1/3 cups Heavy cream
    5 tablespoons Instant coffee crystals
    24 ounces Cream cheese — softened
    1 cup Sugar
    4 Eggs
    1 tablespoon Vanilla extract
    —–TOPPING—–
    12 ounces Milk chocolate chips

    Preheat oven to 325~. Coarsely chop 4 Heath bars.
    Finely chop remaining 4 bars. Reserve separately.
    CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter
    and process until mixed.
    Press into bottom and about 1″ up sides of a 9 1/2″ springform pan. Sprinkle
    coarsely chopped Heat bars over crust. Refrigerate while preparing filling.
    FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
    Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when
    stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
    together cream cheese and sugar with an electric mixer on medium speed until
    smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed,
    1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture;
    continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20
    minutes, or until cheesecake looks set around edges and center still jiggles
    slightly. Let cake cool; then refrigerate.
    TOPPING: When cake is cool, in top of a double boiler, heat together chocolate
    chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let
    cool in refrigerator until slightly thickened. Spread topping over cheesecake.
    Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is
    set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen
    cake and remove springform side of pan.

    – – – – – – – – – – – – – – – – – –

  • Filed under: Greek, Main Dish Meats Soups, Main Dish Soups Vegetables, Main Dishes, Vegetables

    • No-cook Strawberry Freezer Jam

    Recipe

    16 Oct

    Title: NO-COOK STRAWBERRY FREEZER JAM
    Categories: Desserts, Jams
    Yield: 6 servings

    1 3/4 qt Fully ripe strawberries
    1 3/4 c Sugar
    1 pk Sure-Jell Light Fruit Pectin
    1 c Corn syrup

    1. Hull and thoroughly crush strawberries, one layer
    at a time. Measure into a large bowl. You should have
    4 cup.

    2. Measure sugar. Combine fruit pectin with 1/4 cup
    of the sugar. Gradually add pectin mixture to fruit,
    stirring vigorously.

    3. Set aside for 30 minutes, stirring occasionally.
    Add corn syrup; mix well. Gradually stir in remaining
    sugar until dissolved. Ladle quickly into scalded
    containers. Cover at once with tight lids. Let stand
    overnight, then store in freezer. Small amounts may
    be covered and stored in refrigerator up to 3 weeks.

    —–

  • Filed under: Greek, Soups

    • Cheese Soup

    Recipe

    12 Oct

    Cheese Soup

    Recipe By : Once A Month Cooking
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups Stews

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 1/2 cups chicken broth
    2 carrots — shredded
    1 cup cooked chicken — diced
    3 tablespoons sherry
    1 teaspoon Worcestershire sauce
    1/4 teaspoon celery seed
    2 cups mild cheddar cheese — grated
    3/4 cup onion — UOSD, chopped
    4 tablespoons butter or margarine — used on serving day
    1/4 cup flour — used on serving day
    4 cups milk — used on serving day

    In a large saucepan combine the first 6 ingredients. Bring to a boil and simmer
    , covered, for 1 hour. Freeze with the cheese in a freezer bag taped to the sou
    p container.

    When thawed, saute onion in the butter. Add flour and milk to make a white sauc
    e. Add the cheese to the white sauce to melt it. Add this sauce to the soup and
    heat through.

    summary of processes:
    shred: 2 carrots
    grate: 2 cups mild cheddar cheese
    freeze in: 1 8-cup freezer container
    serve with: egg salad sandwiches, celery sticks

    – – – – – – – – – – – – – – – – – –

  • Filed under: Appetizers, Diabetic, Greek, Low Cal

    • Steamed Fish With Black Beans #2

    Recipe

    18 Nov

    Title: STEAMED FISH WITH BLACK BEANS #2
    Categories: Chinese, Seafood
    Yield: 6 servings

    1 lb Whitefish
    Sauce:
    1 tb Peanut oil
    2 Clove garlic, chopped
    1/4 ts Fresh grated ginger
    1 tb Fermented black beans
    -(dowsee)
    2 Green onions, cut chinese
    -style
    1 pn Sugar
    1 tb Dry sherry
    2 tb Light soy sauce
    1 pn MSG (opt)

    Place the fish in a steaming plate. Heat a wok and
    add the oil, garlic and ginger. Rinse the black beans
    in a bit of water and add to the wok. Chow for just a
    moment, then add the rest of the sauce ingredients,
    and pour this sauce over the fish. Place in a bamboo
    steamer and cook for about 15 minutes, or until the
    fish flakes and is done to your taste. From The Frugal
    Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
    Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

    —–

  • Filed under: Cheese, Greek, Harned 1994, Nuts, Salads

    • Wild Rice Red Onion Soup

    Recipe

    1 Nov

    WILD RICE RED ONION SOUP

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soup Rice

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3/4 c Raw wild rice
    1 t Salt
    2 lb Red onions
    3 tb Olive oil
    1 tb Sugar
    2 tb Unsalted butter
    1 t Crushed dried rosemary
    1/2 ts Freshly ground black pepper
    1/2 c Dry white wine
    1 qt Chicken stock
    1 c Parmesan cheese — freshly
    -grated

    1. Wash the wild rice by placing it in a 1-quart
    saucepan filled with water. Stir the rice around in
    the water until the liquid darkens. Drain the rice
    through a sieve.
    Rinse the saucepan and add 1-1/2 cups of water and
    1/2 teaspoon of the salt. Bring to a boil and add the
    rice. Turn the heat to low, cover the saucepan, and
    simmer for 30 to 35 minutes until the liquid has
    evaporated.
    Check the rice several times while it is cooking
    and fluff it with a fork. Set aside, still covered,
    until it is time to add it to the soup.

    2. Peel and slice the onions. They should be about
    1/8″ thick. Slice them on the bias to avoid rings.

    3. In a 2-quart saucepan, heat the olive oil. Add
    the onions and the remaining 1/2 teaspoon of salt.
    Toss to coat the onions with the oil. Cover, and over
    low heat, “sweat” the onions for 20 minutes. During
    this time, the onions will become limp and give off
    their liquid.

    4. Remove the cover and turn the heat to medium. Add
    the sugar, butter, rosemary, and black pepper. Toss
    to mix. Continue cooking uncovered foir another 15
    minutes or so until the onions are very lightly
    browned. Begin warming your soup plates.

    5. Increase the heat and add the wine. Bring to a
    full simmer and cook until the wine has almost
    evaporated. Stir to make sure that the onions do not
    burn.

    6. Add the chicken stock, cover, and simmer for 10
    minutes. Just before serving, add the wild rice and
    cook only long enough to heat the rice.

    7. Serve the soup in heated soup plates, sprinkling
    each serving with 2 tablespoons of the Parmesan cheese.

    _The Country Gourmet Cookbook_ Sherrill Gil Roth,
    1981 Workman Publishing Company ISBN 0-89480-188-0
    Typos by Jeff Pruett Received by post from Gail
    Dale Shipp / Baltimore Cooking Echo Picnic ’95

    – – – – – – – – – – – – – – – – – –

  • Filed under: Greek, Lamb Mutton

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