House Of Munch

Recipes, Recipes, Recipes

Soupe A Lonion



Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2″ thick

In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15

Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

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Orange Poppyseed Muffins



Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract

Stir together flour, sugar, baking powder, salt and
poppyseeds and set aside. Whisk eggs, sour cream, oil,
orange juice and extract and add dry ingredients just
until moistened. Divide batter into 24 greased muffin
cups. Bake at 350 degrees for 25 to 30 minutes or
until golden brown.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 oz plain low fat yogurt
1/4 c sour cream
1/3 c chopped Major Grey’s Mango
: Chutney
2 TB apple cider vinegar
1 TB lemon juice
1/8 ts ground allspice
1/8 ts freshly ground black pepper
1 lb deli roast beef — cut into
1/4 “ slices
4 c torn romaine lettuce leaves
1 lg mango, peeled — cut into
3/4 ” cubes
1 red bell pepper — cut into
3/4 " pieces

To make the dressing, combine the yogurt, sour cream,
chutney, vinegar, lemon juice, allspice, and pepper in
a medium bowl. Trim the fat from the roast beef. Stack
the beef slices and cut lengthwise in half and then
crosswise into 1/2-inch-wide strips. To serve, put the
lettuce on a serving platter and arrange the beef,
mango, and bell pepper on top of the lettuce. Drizzle
1/2 cup dressing over the salad and pass the remaining
dressing separately. Serves 4 to 6

Recipe By : Nathalie Dupree, Well-Stocked Pantry

From: Path Date: Wed, 9 Oct
1996 15:19:37 -0700 (P

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Cardamom Coffee Cakes


Title: Cardamom Coffee Cakes
Categories: Breads Christmas
Servings: 2

1 1/2 c Milk 1 pk Cake yeast
3/4 c Sugar 6 1/4 c Sifted all-purpose flour
1/2 c Butter 1/4 t Salt
3 ea Egg yolks 1 t Cardamom
2 T Milk 6 T Sugar

1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk.

2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until
light and double in bulk, 1 – 1-1/2 hours.

3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry
cloth for kneading.

4. Turn out dough and knead until smooth and elastic. Place in greased
bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2

5. Cut risen dough in half for two cofee cakes (braids). Cut each half
into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid on
cookie sheet. Make second braid and place on cookie sheet.

6. Let braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.

7. Bake in moderate oven (375) 25 to 30 minutes.

Yield: 2 coffee cakes


Brownie Shortbread


Categories: Diabetic, Cookies, Desserts
Yield: 24 bars

————————CAKE LAYER————————
1/2 c Unsalted butter; 1 stick
-at room temperature
1/2 c Margarine; 1 stick
-at room temperature
1 c All-purpose flour;
1/4 c Granulated sugar;
1/4 ts Salt;

———————–BROWNIE LAYER———————–
1/2 c Unsalted butter; 1 stick
-at room temperature
1/2 c Margarine; 1 stick
-At room temperature
3 Sqs. Unsweetered chocolate;
-(1 oz each)
2 lg Eggs;
3/4 c Granulated sugar;
3 tb All-purpose flour;
1/2 ts Baking powder;

Heat oven 350 degrees. Grease an 11″ X 17″ baking
pan. In food processor or with eledtric mixer,
process or beat the butter, flour, sugar and salt
until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light
golden and firm when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low
heat, stirring often, until melted. Cook 5 minutes.
In a medium-size bowl, whisk eggs, sugar, flour and
baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake
20 minutes or until top feels firm. Cool in pan
before cutting in bars. Food Exchanges per serving: 1

Source: The Family Circle; Jan. 1994.
Brought to you and yours via Nancy O’Brion and her


Pesto Pizza


Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

1/2 c at a time knead for 10 minutes, adding more
flour as necessary. Let rise for an hour. Deflate by
punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest
in food processor till smooth. With blender running,
drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with
cornmeal. Place dough in centre press out from the
centre till the baking sheet is covered with dough.
Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over
the pizza. Dot with more pesto sprinkle with pine
nuts. Bake at 375F for 20 minutes or till the crust is
well cooked browned.

“The Big Carrot Vegetarian Cookbook”


Categories: Desserts
Yield: 10 servings

4 Egg yolks
1 c Sugar
3 t Flour
3 t Arrowroot
3/4 c Whipping cream
3/4 c Milk
3 T Kirsch
1 c Butter; room temperature
2 c Walnuts;toasted,chopped fine

——————————CHOCOLATE SAUCE——————————
4 T Butter
1/2 c Unsweetened cocoa
1/2 c Sugar
1/2 c Whipping cream

Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside.
Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch. Place over medium heat and whisk
constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and
fluffy. Fold in walnuts and cooled yolk mixture. Turn into mold. Cover
and refrigerate 6 hours or overnight. Remove from refrigerator and
unmold. Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring
constantly until mixture is smooth and heated through. Serve warm.


Tomato Lavender Jam


Categories: Jams
Yield: 3 pints

3 lb Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 lb Sugar
1/2 c Fresh Lemon Juice
6 Sprigs Fresh Lavender, with

In heavy large nonreactive pot, combine tomatoes,
sugar, lemon juice and lavender. Mix well. Bring to a
boil, stirring to dissolve sugar. Reduce heat.
Boil gently, uncovered, until tomatoes break down and
the mixture becomes jelly-like, about 1 to 1 1/4
hours, stirring occasionally. Remove from heat. Stir
and skim off foam, discarding lavender. Ladle tomato
mixture into 5 or 6 sterilized half-pint canning jars
with a sprig of lavender in each. Seal. Cool to room
temperature on rack. Store in the refrigerator up to 3
weeks. Serve with cream cheese and crackers or toasted
English Muffins.


Rich Coconut Pie


Title: Rich Coconut Pie
Categories: Desserts, Pies
Yield: 1 pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9″ piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.


Curried Apple Soup


Curried Apple Soup

Serving Size : 6 Preparation Time :
Categories : Diabetes Lowfat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons canola oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup diced carrots
2 tart apples — peeled
cored and sliced thin
1/4 cup unbleached white flour
1 teaspoon curry powder
5 cups low-fat low-sodium chicken broth
1 cup canned tomatoes — drained
and cut into pieces
1 teaspoon minced parsley
2 whole cloves
1 teaspoon sugar
1/2 teaspoon mace
fresh ground pepper
1 dash salt — optional

Preparation — 25 minutes

1. Heat the oil in a stockpot over medium-high heat. Add the onion, celery,
carrots, and apples and saute for 5 minutes.

2. Mix together the flour and curry powder. Sprinkle over the mixture in
the pot.

3. Add the broth and cook for 2 minutes. Add the tomatoes, parsley, and

4. Add the sugar, mace, pepper, and salt. Cook, covered, for 20 minutes.
Discard the cloves and serve.

[Calories, 94; Calories from Fat; 30; Total Fat, 3 g; Saturated Fat, 1 g;
Cholesterol, 0 mg; Sodium, 140 mg; Carbohydrate, 17 g; Dietary Fiber, 2 g;
Sugars, 10 g; Protein, 3 g]

Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0-945448-82-1 8/28/98
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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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