House Of Munch

Recipes, Recipes, Recipes

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe

20 Jul

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Vegetarian Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ACCOMPANIMENTS—–
Vegetable Platter
8 ounces Thin rice vermicelli (bun) — OR:
2 bn Japanese alimentary paste — noodles (somen).
Peanut sauce or Nuoc Cham
—–FILLING—–
1 ounce Cellophane (bean thread) — noodles
1 tablespoon Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 large Carrot — finely shredded
1 large Leek, white part only — chopped
6 Water chestnuts — or
1/2 small Jicama — peeled and chopped
1 pound Firm bean curd (tofu) — crumbled
1 cup Fresh bean sprouts — coarsely
=09
6 Garlic cloves — minced
3 tablespoons Nuoc mam (Vietnamese fish — sauce)
2 Eggs
1/2 teaspoon Freshly ground black pepper
—–ASSEMBLY AND FRYING—–
1/2 cup Sugar
40 small Rounds of rice papers (banh — trang), 6 1/2 inches
=09
Peanut oil for frying

The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30=
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking
liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.=
1989.

Posted by Stephen Ceideberg; April 14 1991.

– – – – – – – – – – – – – – – – – –

Biscuits (Sharons)

Recipe

20 Jul

BISCUITS (SHARON’S)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sharon Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
1 t SALT
3/4 c MILK
3 ts BAKING POWDER
1/4 c SHORTENING

SIFT DRY INGREDIENTS TOGETHER IN A MIXING BOWL. CUT IN
SHORTENING. ADD MILK GRADUALLY AND MIX WITH A FORK.
PUT DOUGH ON FLOURED SURFACE AND KNEAD. LIGHTLY PAT TO
A 1 INCH THICKNESS. CUT WITH A FLOURED BISCUIT CUTTER.
BAKE ON AN UNGREASED BAKING SHEET. BAKE AT 375 DEG F.
UNTIL GOLDEN IN COLOR.

– – – – – – – – – – – – – – – – – –

Strawberry Yoghurt Muffins

Recipe

20 Jul

STRAWBERRY YOGHURT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Margarine — 1/2 c
120 g Sugar — 1/2 c
2 Eggs
150 g Strawberry yoghurt — 1 pot
70 ml Milk — or more
170 g Fresh strawberries — chopped
1 lg Lemon — juice and rind
280 g Self-raising flour — 2.5 c

Preheat oven to 350oF, prepare pans. Blend the
margarine sugar beat in the eggs yoghurt milk.
Fold in the chopped strawberries, lemon juice rind
very carefully fold in the flour to avoid squashing
the fruit.

Spoon into Muffin cases and bake for about 20 mins,
longer if frozen fruit is used.

Variations: Any fresh berry fruit may be substituted
for the strawberries (raspberries, blackberries,
blackcurrants, elderberries or blueberries).

Adapted and TESTED by Anja: Extremely good! One of my
favourites. Tried it with strawberries and
blackberries – both work well. Leave out the Lemon if
using tart fruit such as blackberries.

– – – – – – – – – – – – – – – – – –

Raisin Cookies

Recipe

20 Jul

Date: Fri, 13 Aug 93 10:53:09 PDT
From: Jan Gordon

From _Sweet Natural, Deserts withour Sugar, Honey, Molasses or
Artificial Sweetners_ by Janet Warrington.

Raisin Drops

1 cup *sweet milk* recipe follows
1/3 cup packed pitted dates
2 teaspoon vanilla
1 large egg or equilivent
1/3 cup applesauce or mashed banana
1 3/4 cup old fashioned rolled oats
1 cup whole wheat flour
2 tablespoons lowfat soy flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
pinch nutmeg
1/2 cups raisins

prepare cookie sheets with oil or spray coombine in blender on low the
sweet milk, dates, vanillla, egg and mashed fruit, blend til uniform

Add to oatmeal in bowl, stir with a spoon. Let set for about 5 minutes
to moisten oatmeal.

Meahwhile, in large mixing bowl combine flours, baking powder, salt and
spices.

Turn on over to 350F
Add oat mixture to dry ingredients, mix well

Add raisins, stir.

Drop by teaspoonful onto prepared cookie sheets. Bake 12 – 15 minutes
until lightly browned and toothpick inserted into center of middle
cokkie comes out clean. Remove from pan, cool, store in airtight
containier in refrigerator. Freezes well.

Sweet milk
2 cups reconstituted nonfat milk
2/3 cup raisins

combine milk and raisins in a jar, cover and refrigerate at least
overnight, best for 3 days.

Strain milk to remove raisins which will become mushy and flat.

Braised Carrots, Apples And Celery

Recipe

20 Jul

Title: BRAISED CARROTS, APPLES AND CELERY
Categories: Vegetables
Yield: 8 servings

1 ts Olive Oil
3 Carrots; peeled cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until
very hot. Add the carrots, red onion and celery. Cook
over medium heat until the vegetables begin to
slightly caramelize and soften in texture, about 10
minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat
to a simmer, and cook 10 minutes more. Remove the
cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped
basil and season to taste with salt and pepper. Serve
at once.

—–

Sweet Sour Meatballs

Recipe

19 Jul

Title: Sweet Sour Meatballs
Categories: Polkadot, Lisa, Beef, Ground meat, Microwave
Yield: 20 Meatballs

1 Green pepper, thinly sliced -drained (reserve juice)
2 cn Pinapple chunks (8 oz), Chow mein noodles

———————————–SAUCE———————————–
3/4 c Packed brown sugar 1/4 c Cornstarch
3/4 c Cider vinegar 1/4 c Soy sauce

———————————MEATBALLS———————————
1 lb Ground beef, crumbled 1/4 c Unseasoned dry bread crumbs
1 lg Egg 1 tb Soy sauce

Combine meatball ingredients. Shape mixture into 20 meatballs. Cook
in a skillet, over medium heat until browned and cooked through. Set
aside.

In a 2-c measure, combine reserved pineapple juice with enough water
to equal 1 1/3 c; set aside. In a 2-qt casserole, combine the brown
sugar, vinegar, cornstarch and soy sauce. Blend in the pineapple
juice mixture. Microwave at high for 7 to 15 minutes, or until the
mixture is clear and thickened, stirring 3 or 4 times during cooking.
Set aside.

At this point the meatballs and sauce can be refrigerated, for later
preparation.

Add meatballs, green pepper slices and pineapple chunks to the sauce.
Microwave at high for 4 to 6 minutes, or until mixture is hot,
stirring once or twice during cooking time.

Serve with chow mein noodles.

Source: Lisa Clarke, based on a recipe in “Quick Easy Microwaving
Ground Beef”.

From: Lisa
Date: 12-22-96 (12:22)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Hot german potato salad

Recipe

19 Jul

Title: Hot german potato salad
Categories: Casseroles, Potatoes, Salads, Mcdougall
Yield: 6 servings

10 md Potato; cooked sliced
1 Onion; chopped
1/4 c Water
2 tb Whole-wheat flour
1 tb Honey
1 ts Tamari soy sauce
1/2 ts Celery seed
1 ds Ground pepper; optional
3/4 c Water
1/2 c Vinegar

Recipe by: McDougall Plan Preparation Time: 0:45 In a large pot, saute the
onion in 1/4 cup water over medium heat until tender and beginning to
brown. Stir in flour, honey, tamari, and celery seed. Mix well until
smooth. Stir in water and vinegar. Heat to boiling, stirring constantly.
Add potatoes, stirring carefully. Heat through. Serve hot.

HELPFUL HINTS: To cook potatoes, wash, remove skins if desired. Cut into
large chunks. Cook in small amount of boiling water until tender, about 30
minutes. Drain. Cool slightly and slice thinly.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Moroccan Spiced Salmon On Lentils (Hl)

Recipe

19 Jul

Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHC218
Serving Size : 1 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups french green lentils (3/4 pound)
–picked over and rinsed
salt and freshly ground pepper
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
1/4 cup olive oil — plus 2 tablespoons
8 garlic cloves — minced
2 large shallots — minced
2 tablespoons harissa*
35 ounces italian plum tomatoes — drained and chopped
–juices reserved
6 salmon (6-ounce) fillets — with skin
1 tablespoon unsalted butter
–cut into 6 pieces

*Available at specialty food shops

In a medium saucepan, cover the lentils with 6 cups of water and bring to a
boil over high heat. Reduce the heat to low, cover and simmer, stirring
occasionally, until the lentils are tender, about 25 minutes. Season with
salt and pepper and set aside, covered.

In a medium skillet, combine the coriander, fennel, cumin and cardamom
seeds with the cloves. Toast the spices over moderate heat, stirring, until
fragrant — about 3 minutes. Transfer to a plate to cool. Finely grind the
spices in a spice grinder or mortar.

In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
mixture and cook, stirring, until fragrant — about 3 minutes. Add the
tomatoes and their juices and increase the heat to moderate. Simmer the
sauce, stirring occasionally, until the flavors are well blended — about 5
minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
glass jar at room temperature.)

Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
fillets with salt and pepper and coat them on both sides with the remaining
spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
skin side down. Put 1 piece of the butter next to each fillet and shake the
pans to incorporate the butter into the oil. Saute the salmon fillets for 3
minutes. Transfer the skillets to the oven without turning the fillets and
roast the salmon for about 6 minutes, or until the skin is very crisp and
the fish is just cooked through.

Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
the center of warmed dinner plates and set the salmon fillets on top, skin
side up. Spoon the tomato sauce around the lentils and serve at once.

Yield: 6 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Spring Peas Lettuce

Recipe

19 Jul

Title: Spring Peas Lettuce
Categories: Vegetables
Yield: 2 servings

1 sm Head Boston lettuce
2 tb Green onions, chopped
1 t Butter
1 c Frozen peas, thawed
Salt to taste
Pepper to taste

Cut the lettuce into small strips to make 3/4 cup, packed. (Save the
remainder for another use.)

Saute the onions and lettuce in the butter over medium-high heat for 1
minute. Add the peas, salt and pepper; stir. Cover the skillet. Cook
until heated through, about 2 minutes.

Per serving: 78 calories, 4 grams protein, 11 grams carbohydrates, 4
grams fiber, 2 grams fat (1 gram saturated), 349 milligrams sodium.

MMMMM

Marshmallow Cream Peach Pie

Recipe

19 Jul

Title: Marshmallow Cream Peach Pie
Categories: Pies
Yield: 1 Servings

Graham cracker pie crust, 9
18.00 Marshmallows
0.25 c Milk
1.00 c Heavy cream; whipped
3.00 c Diced peaches
(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker
crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

MMMMM



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