House Of Munch

Recipes, Recipes, Recipes

Herbed Beef Stew

Recipe

15 Mar

Herbed Beef Stew

Recipe By : Marlene Severson, , Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb stew meat — 1″ cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp salt — optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and
tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.
Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add
additional water if necessary. Stir in remaining ingredients; cover and
simmer 20 minutes.

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Lily Cookies#4

Recipe

15 Mar

LILY COOKIES #4

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CookBook USA
4 1/2 oz. cream cheese
1 c. butter
2 c. all purpose flour
Jelly
Powdered sugar

Preparation :
Mix together and roll out. It will be sticky! Cut out with a
glass. Place on ungreased cookie sheet. Place 1 teaspoon jelly in
center of cookie and fold both sides over to form a lily. Bake at
375 degrees for 15 minutes. Dip in powdered sugar while hot.

Grape Juice

Recipe

15 Mar

Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Smores

Recipe

15 Mar

Title: S’mores
Categories: Camping
Yield: 1 Servings

Marshmallows
Hershey bars
Graham crackers
Green sticks or coat
Hangers

Get prepared by getting 1 large graham cracker and breaking it in
half. Cover 1/2 of the graham cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until
roasted. Some people like them lightly golden, others like to catch
them on fire and then blow the fire out. If you do that, be careful.
You have to put the fire out quickly or your marshmallow will fall on
the ground. When the marshmallow’s roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down. Yum!

MMMMM

Kids Popcorn Balls

Recipe

15 Mar

Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

MMMMM

Blueberry-Spice Jam

Recipe

15 Mar

Title: Blueberry-Spice Jam
Categories: Jam/jelly, Canning, Preserving
Yield: 5 half-pints

2 1/2 pt Ripe blueberries
1 tb Lemon juice
1/2 ts Ground nutmeg or cinnamon
5 1/2 c Sugar
3/4 c Water
1 3/4 oz Powdered pectin

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time,
in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
to a full, rolling boil over high heat, stirring frequently. Add the
sugar and return to a full rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat, quickly skim off foam, and fill
sterile jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Pepper Lentil Pasta

Recipe

14 Mar

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

Moyettes (cinnamon Sugar Crusted Sweet Bread)

Recipe

14 Mar

Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Categories: Mexican
Yield: 8 servings

5 c Sifted all purpose flour
2 c Sugar
Salt
3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short)
1 c Warm water (105 – 115øF)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds

1. Sift flour, 1 cup sugar adn salt together. Cut
in the butter until the mixture resembles coarse meal.
If using oil, stir oil into liquid ingredients after
adding the egg.

2. Dissolve yeast in warm water, stir vigorously,
and allow to ferment for 5 to 10 minutes. Then add
the egg and anise extract or aniseeds.

3. Add a small quantity of the flour mixture to
the yeast and beat until thoroughly blended. Let
stand for a few minutes, or until dough becomes light
and airy.

4. Add the rest of the flour mixture, adding more
flour if necessary to make a stiff dough. Knead on a
lightly floured board until satiny.

5. Butter the top of the dough, cover with wax
paper and let rise until doubled.

6. When the bread has risen, punch it down, and
let it rise until doubled again.

7. Knead the dough slightly, then form into balls
the size of an orange. With a rolling pin, flatten to
1/2 to 3/4 inch thick.

8. Prepare a topping by mixing together the melted
butter, remaining 1 cup sugar and the cinnamon.
Spread topping on all sides of the rolls.

9. Let rolls rise until light and about doubled in
size. When nearly doubled, preheat oven to 400 degrees
F. Bake in a preheated oven for 20 to 25 minutes, or
until golden. Slice thinly and butter generously with
soft butter. Arrange slices on a platter as desired.
They will keep for 2 to 3 days at room temperature
when well wrapped.

Maximum recommended freezer storage: 3 months

Makes 8 to 10 small loaves.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony
Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 2/93

—–

Mimosa Granita

Recipe

14 Mar

Date: Sat, 14 May 94 02:13:46 PDT
From: Michelle Dick

From the May/June 1994 issue of Cook’s Illustrated

MIMOSA GRANITA

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

Roasted Eggplant Feta

Recipe

14 Mar

Roasted Eggplant Feta

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. Eggplant — unpeeled, cubed
1 1/2 Cups Extra Virgin Olive Oil
1/4 Cup Lemon Juice — fresh squeezed
1/4 Cup Minced Onions — red
3 Cloves Garlic — minced
2 Tablespoons Oregano — fresh,minced
Salt
Pepper
1 Pound Feta Cheese — crumbled
1/2 Cup Olives — ripe,pitted
2 Bunches Spinach — rinsed,dry,chilled
6 Sprigs Oregano — fresh

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss
with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy –
abo
ut 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon jui
ce, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pe
pper.
Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
lar
ge platter. Sprinkle with cheese and olives*, drizzle with remaining dressing
an
d garnish with fresh oregano sprigs.
*Olives – preferably Calamata or Alonso.

– – – – – – – – – – – – – – – – – –



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