House Of Munch

Recipes, Recipes, Recipes

Cheesey Ham Poof


Title: Cheesey Ham Poof
Categories: Casseroles, Ham
Yield: 6 servings

6 ea Eggs
1/2 c Flour
1 1/2 ts Baking powder
1 c Milk
1 c Ham, chopped fine
2 tb Margarine
3 oz Cream cheese
2 c Cheese
1 c Cottage cheese
3 ea Green onions, chopped
1 ts Dried parsley
1/4 ts Paprika

Beat the eggs and then stir in flour and baking powder. Gradually add
milk. Add remaining ingredients. Beat with mixer until well blended.
Bake in a greased 2 qt. casserole at 350 for 45-50 minutes. Serve

Everyone’s a Homemaker – Beverly Nye (1982)


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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Antipasto Salad II


Antipasto Salad II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole button mushrooms
1 c Canned artichoke hearts
1 tb Olive oil
1 c Balsamic vinegar
2 tb Red wine, optional
1 t Basil
1 t Oregano
1 t Salt
1/2 ts Black pepper
1 ea Romain lettuce, chopped
1 ea English cucumber, sliced
2 ea Stalks celery, julienned
4 lg Tomatoes, cut into eighths
4 ea Green onions, cut in half
— lengthwise
1/2 c Radishes, quartered

In a large bowl, combine mushrooms, artichoke hearts, olive
oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set
aside let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain
mushrooms artichokes from the marinade place in centre of
lettuce. Arrange remaining vegetables around centre.
Drizzle remaining marinade over antipasto serve.

“Vegetarian Times” July, 1993

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Title: Steamed Stuffed Bitter Melon
Categories: Chinese, Pork, Ceideburg 2
Yield: 2 servings

1/2 lb Pork, ground [I minced it
-with cleavers. S.C.]
4 Fresh water chestnuts,
-peeled and finely minced
1 ts Minced fresh ginger root
2 tb Minced scallion
1 1/2 tb Shaoxing wine or dry sherry
1/2 ts Salt
1/2 ts Sugar
1 tb Thin soy sauce
1 Egg, lightly beaten
1 ts Cornstarch
2 lg Bitter melons, about 3/4 to
-1 lb.

2 tb Peanut oil
2 ts Minced garlic
1 1/2 tb Fermented black beans
1 tb Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 ts Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tb Sesame oil
From Ken Hom’s book,
-Chinese Technique.

Combine the stuffing ingredients in a large bowl. Mix them
thoroughly. The hands are the best tool for this job.

Cut the bitter melon into 1-inch slices; discard the end pieces. With
a paring knife, trim out the insides. Lift them out. Stuff the
cavity of each slice with a generous spoonful of stuffing.

Arrange the stuffed pieces of vegetable on a plate and set the plate
on a trivet in a wok over enough hot water to come within 1 inch of
the plate. Cover the wok and steam the food for 20 minutes. Remove
the platter and trivet.

In a separate wok or pan, prepare the sauce. First heat 2 tablespoons
peanut oil. Add the garlic and fermented black beans, stir for a
minute, then add the Shaoxing wine, chicken stock and salt. Add the
liquid that results from the steaming of the melon. Bring the
mixture to a boil. Thicken with the dissolved cornstarch and flavor
with sesame oil.

Pour the sauce over the bitter melons and serve.

Serves 2 as a main course.

NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.

Posted by Stephen Ceideburg; February 25 1991.


Salzburger Nockerln



Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Unsalted butter
4 ts Currant or grape jelly
Whites of 9 large eggs, at
-room temperature
1/2 c Vanilla sugar
Zest of 1/2 lemon, grated
Yolks of 4 eggs
1/4 c Granulated sugar
1/2 c Sifted all purpose flour

1. Preheat the oven to 450 degrees F.

2. Place four 9-inch oval au gratin dishes (or one large oval glass
lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of
butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the
bottom with the butter and then with the jelly.

3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal
bowl. Beat with an electric mixer at high speed until stiff peaks form.

4. Beat the egg yolks with the granulated sugar. Gently fold the egg
yolks and flour into the meringue. Use a spatula to place three large
mounds of the mixture into each au gratin dish. Smooth the surface of each
and bake for 8 minutes, until puffed and golden.

5. Serve immediately. This is especially good with Vanilla Sauce, warm
Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Serves 4.

From: VIENNESE CUISINE – THE NEW APPROACH by Peter Grunauer and Andreas
Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987

Posted by: Karin Brewer, Cooking Echo, 9/92

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Title: Strawberry Applesauce Gelatin
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 4 servings

3 oz Pkg. strawberry fl. gelatin 1 c Unsweetened applesauce
1 1/2 c Boiling water

Serve as a dessert or instead of jam with a bran muffin.

Dissolve sugar-free gelatin in boiling water, refrigerate until
lukewarm and then add the applesauce. Pour into 4 individual dishes
and refrigerate until firm.

1/4 recipe – 35 calories, 1/2 fruit exchange 7 grams carbohydrate,
protein and fat negligible, 56 mg sodium

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani 1987
Shared but not tested by Elizabeth Rodier, Dec 93


Categories: Vegetarian
Yield: 1 servings

1 c Edensoy (Original)
2 2/3 c Oil
2 tb Cider Vinegar
1 tb Maple Syrup (or sugar)
1 ts Salt

——————————–NOW TRY THIS——————————–

Directions: Place soy milk in food processor (or blender). Put on lowest
setting. Drizzle oil into soy milk. Add other ingredients. I add about
the same amount of lemon juice in addition to the vinegar. Someatimes I add
one tablespoon of dry mustard. You’ve got to try adding basil and/or sage
and/or oregeno.

I’ve also never had a problem adding all the vinegar, syrup, salt, etc. to
the soy milk first and then adding the oil.

You cannot fail. Try it.

I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook
and inventor.

JORGE [Jorge] at 21:02 EDT


Blind Date Cookies


Title: Blind Date Cookies
Categories: Cookies
Yield: 30 servings

30 lg Pitted dates
30 lg Walnuts; halves
1 1/4 c All-purpose flour
1/4 ts Salt
1/4 ts Baking powder
1/2 ts Baking soda
4 tb Butter
1/2 ts Vanilla extract
3/4 c Light brown sugar; firmly
1 Egg
1/2 c Sour cream
4 tb Butter
1 c Confectioner’s sugar
1/2 ts Vanilla extract
2 tb Milk; up to 3 t

Recipe by: Maida Heater’s Book of Great Cookies. pp. 58-9
Adjust a rack to the top position in the oven and preheat the oven to 400.
Cut parchement to fit cookie sheets.
Slit one long side of each date, stuff with one walnut half or a few
of walnut. Close the date around the nut and set aside.

Sift together the flour, salt, baking powder and baking soda and set
Cream the butter, add the vanilla and the sugar and beat to mix well. Add
the egg and beat thouroughly. On the lowest speed gradually add half the
dry ingredients, then all of the sour cream, then the remaining dry
ingredients. Scrape the bowl after each addition and beat only until
combined. Transfer the dough to a shallow bowl for easier handling.

Using two forks, drop each stuffed date into the the dough and roll it
around until it is completely coated. There will be enough dough to cover
each date, but don’t overdo it or you won’t have enough to go around.
the forks, place the dough coated dates 2-3 inches apart on the prepared
cookie sheets.

Bake one sheet at a time for about 10 minutes until lightly browned.

While baking, prepare the glaze. Melt the butter and mix it well with the
remaining ingredients, using only enough milk to make the mixture the
consistency of soft mayonnaise. Keep the glaze covered when you are not
using it.

Remove the cookies form the oven. With a pastry brush, immediatley brush
the tops with a generous coating of the glaze. Transfer cookies to a rack
to cool. Let them stand until the glaze is dry.


Cabbage Soup with White Beans and Noodles

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99
Serving Size : 4 Preparation Time :0:40
Categories : Bacon Beans/Legumes
Bobbie Not Sent Cabbage
Fast And Healthy Magazine Healthwise
Pasta/Noodles Pillsbury
Soups,Stocks Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon extra virgin olive oil
3 cups green cabbage — chopped
1/2 cup chopped onion
4 1/2 cups hot water
1/2 cup uncooked medium egg noodles
2 teaspoons chicken boullion cubes
15 1/2 ounce can navy beans — drained/rinsed
4 slices low-sodium bacon
1/2 teaspoon salt
cider vinegar — if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until
browned, stirring frequently.
Add water, noodles, bouillon and beans; mix well.
Bring to a boil. Reduce heat; simmer 20 minutes.
Meanwhile, place several layers of microwave-safe paper towels in
Microwave-safe plate. Place bacon slices in single layer on towels, cover
with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot
to remove excess grease; remove from paper towels. Cool slightly; crumble
and set aside.
Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual
soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred
into soup as desired.
Makes 4 (1 1/4 c.) servings.
Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130 mg.
sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein
Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99, p. 16
MC formatting by ICQ# 12099532

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Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer

Gene Bartz World Famous Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Hamburger
2 cans Red kidney beans — (med cans)
2 cans Tomato soup
2 teaspoons Chili powder
1 can Ketchup — (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

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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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