House Of Munch

Recipes, Recipes, Recipes

Continental Lemon Sauce

Recipe

30 Sep

Title: Continental Lemon Sauce
Categories: Fruits Sauces
Servings: 4

1 c Mayonnaise
2 ea Eggs; Lg
3 tb Lemon Juice
1/2 ts Salt
1/2 ts Mustard; Dry

In a small saucepan with a wire whisk, beat all the ingredients until
smooth. Stirring constantly, cook over medium-low heat until thick (DO
NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it
instead of Hollandaise sauce.

Makes 1 2/3 cups.

—————————————————————————–

Hot Spiced Crab Soup

Recipe

30 Sep

Title: Hot Spiced Crab Soup
Categories: Shellfish, Soups
Yield: 4 servings

1/8 lb Butter
1 lg Onion, chopped
2 cl Garlic, crushed
1/2 ts Tobasco or other pep sauce
1/8 ts Cayenne pepper
1/4 c Chopped parsley
1 Bay leaf
1 Bottle of *dry* white
Drinking wine (26.5 oz.
Bottle)
1 cn (14 oz) chicken broth
2 lg Cooked Dungeness crabs
(about 2 lbs. each),
Cleaned and cracked
Lemon wedges

In a large kettle (at least 8 qt.) heat butter until bubbly; stir in
onion and garlic and cook over medium heat until onion is soft. Stir
in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine;
heat to simmering. Add crab, cover, and simmer about 10 minutes or
until crab is heated through.

Eating this soup is a wonderful and messy affair. Serve with hot
Parmesan garlic bread, a salad and another bottle of the wine used.

MMMMM

Chinese Barbecue Pork – Char Siew

Recipe

30 Sep

Title: CHINESE BARBECUE PORK – CHAR SIEW
Categories: Chinese, Pork
Yield: 4 servings

2 1/2 lb Boneless Pork Roast

—————————SAUCE—————————
1 tb Hoisin Sauce
2 tb Soy Sauce
1 ts Sesame Oil
1 Fresh Garlic Finely Chopped
4 tb Sugar
1/2 ts Salt And Pepper

Slice pork into strips approximately 1 1/2 in. thick,
5-6 in. long, and 1/2 in. wide. Combine all the
ingredients for the sauce and mix well. Marinate pork
strips in sauce for a minimum of 2 hours. Bake in
pre-heated 375øF oven for 25 minutes. Turn meat over
and bake for an additional 25 minutes.

—–

Kumquat Chutney

Recipe

30 Sep

KUMQUAT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole kumquats
3/4 c Granulated sugar
3 c Dark brown sugar, packed
1/2 c Water
3/4 c White vinegar
1/2 c Raisins
1 lb Rhubarb — cut in 1-in. pieces
1 c Chopped celery
1 lg Onion — chopped
1 Green bell pepper — chopped
2 Garlic cloves — crushed
1/4 c Slivered citron
1 lg Orange
– juice grated peel only
1 c Peeled chopped gingerroot
1 tb Worcestershire sauce
2 ts Salt
1 t Curry powder
1 t Ground allspice
1 t Ground cinnamon
1 t Ground ginger (optional)
1 t Black pepper — -ÿÿ
1/2 ts -Red pepper (optional)

Rinse kumquats in hot water. Slice kumquats lengthwise
and remove seeds. Place in large heavy pan with sugars
and water. Mix well and simmer slowly, uncovered, 30
minutes. Add vinegar, raisins, rhubarb, celery, onion,
bell pepper, garlic, citron, orange juice and peel,
gingerroot, Worcestershire, salt, curry powder,
allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to
5 hours, stirring occasionally. Taste and add ground
ginger and pepper, if needed. Pour into hot sterilized
jars and seal immediately. Makes about 4 1/2 pints

– – – – – – – – – – – – – – – – – –

Chili Con Carne With Chili Cheddar Shortcakes

Recipe

30 Sep

Title: Chili Con Carne With Chili Cheddar Shortcakes
Categories: Chili
Yield: 6 servings

For the shortcake biscuits:
1 1/2 c All-purpose flour
2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter
(cut into bits)
1/4 lb Sharp cheddar
Grated coarse (abt 1 1/2 cup
4 (2-inch) pickled jalapeo chi
Seeded/minced
(wear rubbergloves)
1 c Sour cream
For the chili con carne:
2 lg Onions/abt 3 cups; chopped
1/4 c Vegetable oil
1 tb Minced garlic
2 Carrots; sliced thin
3 lb Boneless beef chuck
(ground coarse in batches
1/4 c Chili powder
1 tb Ground cumin
2 tb Paprika
1 tb Crumbled dried organo
1 tb Dried hot red pepper flakes
Or to taste
16 oz Tomato sauce
1 1/4 c Beef broth
3 tb Cider vinegar
19 oz Can kidney beans
Rinsed and drained
2 Green bell peppers; chopped

MAKE THE SHORTCAKE BISCUITS : Into a bowl sift
together the flour, th add the butter, and blend the
mixture until it resembles coarse meal. Stir golden.
MAKE THE CHILI CON CARNE: In a kettle cook the
onions in the oil

=============== Reply 6 of Note 1
=================

Board: FOOD BB Topic: FOOD SOFTWARE Subject:
R-MC-NEW REFORMAT

To: ECGJ65B JO MERRILL Date:
10/20 From: ECGJ65B JO MERRILL Time:
10:32 PM

—–

Cheese Butter

Recipe

30 Sep

Title: Cheese Butter
Categories: Breads, Sauces
Yield: 1 servings

1/2 c Butter, softened
1/8 ts Garlic powder
1 ts Lemon juice
3/4 ts Italian seasoning
1 c Cheddar, shredded
1/8 ts Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon
juice. Form a log and refrigerate.

MMMMM

Cream of Broccoli Soup

Recipe

29 Sep

Title: Cream of Broccoli Soup
Categories: Soups, Mcdougall, Vegan
Yield: 4 servings

2 sm Leeks, washed sliced
2 cl Garlic, minced
1/3 c Water
4 md Red potatoes, peeled and
Chopped
3 c Water
2 md Stalks broccoli, one chopped
And one cut into small
Florets
2 c Cashew milk
1/2 ts Dried thyme
1 Bay leaf
Freshly ground pepper
To taste

, croll, uit ?

Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the
remaining ingredients except the broccoli florets. Cover and cook over
medium heat for 40 minutes, or until the potatoes are tender.

Remove the bay leaf. Blend the mixture, in batches, in a blender or food
processor until smooth and creamy. Return to the pan and keep warm.

Meanwhile, place the broccoli florets in another saucepan with water to
cover. Cover and cook over medium heat for 5 minutes. Drain. Add to the
soup mixture. Season with freshly ground pepper to taste.

Variation: You may substitute cauliflower for broccoli in this recipe with
delicious results!

From “The New McDougall Cookbook”
Converted by MMCONV vers. 1.40 —

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

Creole Gumbo Pot

Recipe

29 Sep

CREOLE GUMBO POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice
-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size
-shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2″ pieces and
place in a colander. Sprinkle with 2 teaspoons salt;
let stand 30 minutes. Rinse under cold water and drain
well.

Heat olive oil in a saucepan. Add eggplant, onion, red
pepper and garlic and fry over low heat 5 minutes,
stirring frequently. Stir in paprika and chili powder
and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in
quarters.

Add okra, corn, chicken stock and tomatoes to eggplant
mixture. Break up tomatoes with a spoon. Stir in rice,
cover and simmer gently 25 minutes or until vegetables
and rice are tender.

Add shrimp to mixture and heat through 5 minutes,
stirring ocasionally. Season with salt and pepper.
Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat
through just before serving.

– – – – – – – – – – – – – – – – – –

Pomegranate Ariel

Recipe

29 Sep

Title: POMEGRANATE ARIEL
Categories: Desserts, Nuts, Fruits
Yield: 6 servings

1 1/2 c Pomegranate berries
1/2 c Currants
3/4 c Slivered almonds
1 md Ripe papaya, peel seeds
— removed
2 md Oranges, juiced -=OR=-
1/2 c Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Mix berries, currants almond slivers together. Divide into 6
portions, putting each portion into a glass goblet. Cut the papaya
into chunks place in a blender. Blend with the orange juice at
medium speed, until smooth. Pour equal amounts over the 6 portions
of pomegranate mixture. Top each goblet with a date, a lemon slice
2 spearmint leaves. Serve immediately. Covered stored in the
refrigerator, this dessert will keep 3 to 5 days.

—–

Modified General Taos Chicken

Recipe

29 Sep

Title: MODIFIED GENERAL TAO’S CHICKEN
Categories: Chicken, Chinese, Ethnic
Yield: 4 servings

10 oz Chicken Legs, deboned, or
-thighs, deboned, or
-boneless chicken breasts
2 c Soya Oil
Water chestnut flour (Powder)
-to coat chicken pieces

——————SEASONINGS (MIX IN BOWL——————
1 tb Ginger Root, minced
2 Scallions, chopped
1 tb Garlic, minced
2 Thai finger peppers, crushed
-use more or less to taste
1 tb Orange or lemon peel, minced

——————–SAUCE (MIX IN BOWL——————–
2 tb Sugar
2 tb Soy Sauce
1 1/2 ts Vinegar
2 tb Cornstarch
1/4 c Chicken Stock
1 ts Sesame Oil

————————-MARINADE————————-
1 ea Egg White
1 tb Cornstarch
1 tb Soy Sauce

Cut the chicken into pieces no larger than 1″ square.
Prepare marinade by combining egg white, cornstarch,
and 1 tablespoon soy sauce in a large bowl. Add chicken
pieces and set aside for two hours. In a deep pot,
heat the oil until it reaches 350 degrees. Dredge
marinated chicken pieces in water chestnut powder to
coat. In a basket, or with a slotted spoon, lower
several marinated chicken pieces into the fat. Fry
about one or two minutes or until the chicken becomes
crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and
cooked chicken pieces aside. In a wok, on high heat,
reheat two tablespoons of the reserved oil. Add
prepared ginger, scallions, garlic, chili peppers, and
orange or lemon peel. Stir to prevent burning. Add the
fried chicken and stir quickly.Add sugar, soy sauce,
vinegar and cornstarch mixed with chicken stock.
Remove from the heat and stir sesame oil into the
sauce. Spoon the mixture on to a hot platter and serve
immediately with steamed rice. Serves 4.

—–



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