House Of Munch

Recipes, Recipes, Recipes

Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups/stews, Beef
Yield: 6 servings

2 c Onion; Chopped 1 ts Paprika
1/4 c Shortening 2 ea Garlic Cloves; Minced
3 ea Green Bell Peppers; Chopped 6 c Beef Broth; *
3 tb Tomato Paste 1 tb Lemon Juice
1 lb Beef Cubes; 1-inch Cubes 1/4 ts Caraway Seeds
1 x Red Pepper; Dash

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.

—–

Blueberry Cream Pie

Recipe

Title: Blueberry Cream Pie
Categories: Dessert, Posted-mm
Yield: 6 servings

CRUST:
1 1/3 c Vanilla wafer crumbs
2 T Granulated sugar
5 T Butter or margarine, melted
1/2 t Vanilla extract
FILLING:
1/4 c Granulated sugar
3 T All-purpose flour
pn Pinch of salt
1 c Half-and-half cream
3 Egg yolks, beaten
3 T Butter
1 t Vanilla extract
1 T Confectioners’ sugar
TOPPING:
5 c Fresh blueberried (divided)
2/3 c Granulated sugar
1 T Cornstarch

Source: A Jun/Jul 1996

CRUST:
Combine the first four ingredients; press into the bottom and sides of
an ungreased 9″ pie pan. Bake at 350 degrees F. for 8-10 minutes or
until crust just begins to brown. Cool.

FILLING:
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream;
cook and stir over medium heat until thickened and bubbly. Cook and stir
2 minutes more. Gradually whisk half into egg yolks; return all to pan.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir
in butter and vanilla until butter is melted. Cool 5 minutes, stirring
occasionally. Pour into crust; sprinkle with confectioners sugar.
Chill 30 minutes or until set.

TOPPING:
Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the
juice (add water if necessary to make 1 cup of liquid). Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove
from the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups
of berries; carefully spoon over filling.

Chill 3 hours or until set. Store in the refrigerator.

Yield: 6-8 servings

From the recipes files of suzy@gannett.infi.net

—–

Sausage Skillet Supper

Recipe

Sausage Skillet Supper

Recipe By : – Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb bulk pork sausage
1 14.5 oz can stewed tomatoes — undrained
1 16 oz can kidney beans — rinsed and drained
1 c uncooked long grain rice
1 c water
2/3 c picante sauce or salsa

In a medium skillet, cook and crumble sausage; drain. add remaining
ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25
minutes or until rice is tender.

– – – – – – – – – – – – – – – – – –

SAVORY SAUERKRAUT STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
1 c Diced celery
1 c Diced red onion
1 t Thyme
1 lb Sauerkraut, rinsed and
-thoroughly drained
1 c Chicken broth
1 c Ham, diced small
1/2 c Pitted, chopped black olives
1/3 c Toasted walnut pieces
3/4 c Chopped parsley
4 c Day-old white bread, diced
-into 1/2″ cubes
1/4 ts Black pepper

Melt butter in a large skillet. Add celery, onions
and thyme. Saute over medium heat for 5 minutes until
onion and celery are tender. Add sauerkraut and cook 5
minutes more to blend flavors. Add broth and simmer 10
minutes.
Toss sauerkraut mixture with all remaining
ingredients, make sure to completely coat and moisten
bread.
If cooking the stuffing outside the bird, sprinkle an
extra 1/2 cup of chicken broth on top and cover with
foil. Bake at 350 deg F for 30 minutes. Uncover and
bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting
chickens, a goose, or 2 ducks.

Source: “Best Recipes”

– – – – – – – – – – – – – – – – – –

Mixed Beans

Recipe

I attended a McWell potluck last night and the following dish was one of
the biggest hits. You can make it with fresh beans if you enjoy cooking
or canned are fine as well. I used cans.

Tested.

1 can garbanzo beans
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 can lentils
………………
Seasonings

1 package Lipton’s French Onion soup
2 generous tablespoons Kozlowski Farms South of the Border no fat Dressing.
3 tablespoons Hain’s honey barbeque sauce

Heat all the ingredients. Simply wonderful.

Holiday Almond Wreaths

Recipe

Title: HOLIDAY ALMOND WREATHS
Categories: Cookies
Servings: 36

3/4 c FLEISCHMANN’S Margarine,
-softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2″ star
tip, pipe dough into 1 1/2″ wreaths, 2″ apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400’F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.

MMMMM

Black Bean Flautas

Recipe

Title: BLACK BEAN FLAUTAS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

2 16-oz. cans black beans
-including liquid
2 ts Chili powder
1/2 ts Ground cumin
1 Clove garlic, minced
1 Bay leaf
12 6-inch flour tortillas
6 Green onions, minced
2 Tomatoes, chopped
Salsa

In a medium saucepan, combine beans, bean liquid,
chili powder, cumin, garlic and bay leaf. Simmer 10
minutes. Remove bay leaf. Drain bean mixture,
reserving liquid. Mash beans, adding liquid as needed
for desired consistency.

Preheat oven to 400 degrees. Fill tortillas with 1 or
2 heaping tablespoons bean mixture and top with green
onions and tomatoes. Roll up into a tube shape and
place in a 9- by 13-inch baking pan, seam side down.
Bake until lightly browned, about 15 minutes. Use any
leftover bean mix for dipping. Or dip in salsa. Makes
12 flautas.

Variation: Substitue one 16-ounce can vegetarian
refried beans for mashed black beans and spices.
Spread on tortillas and proceed with recipe.

Per flauta: 83 cal.; 5g prot.; 3 g fat; 8 g carb.; 0
chol.; 65 mg. sod.

Adapted from July 1992 _Vegetarian Times_
Posted by DEEANNE on 1/23/93

—–

Armored Car

Recipe

1 part Tequila
1 part Amaretto di Saronno (your proportion may vary)
on the rocks

Mix.

Tomato Cheese Soup

Recipe

Tomato Cheese Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 Oz Cans Tomatoes Undrained And Chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

– – – – – – – – – – – – – – – – – –

Pork Fillet A l’Alsacienne~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 6 Preparation Time :0:00
Categories : Pork Ham Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Pork Fillet
2 Shallots Or
1 Small Onion — Finely Chopped
1 Small Apple, Peeled, Cored — Finely Chopped
2 Tablespoons Celery Flakes
1/4 Teaspoon Powdered Thyme
Pepper, No Salt
1 Can Condensed Mushroom Soup, 15 1/2 Oz.
Garnish:
Parsley — Chopped

Trim any fat from pork fillet and cut in 1/2 inch slices. Place in layers in a
buttered casserole or oven dish, sprinkling each layer with shallots or onion,
apple, celery flakes, thyme and pepper. Add undiluted soup. Smooth top. Cover
dish with a lid or foil and cook in a very moderate oven (325 F, gas mark 2)
for about 2 hours or until pork is very tender. Sprinkle with chopped parsley
before taking to the table.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Accompanying creamed potatoes can be piped round the dish.

Make sure your food is staying fresh. I personally like whirlpool parts that are made of quality. I've never had one break down on me.

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