House Of Munch

Recipes, Recipes, Recipes

Title: Fat-free pumpkin raisin cake
Categories: Cakes, Low-fat
Yield: 16 servings

Non-stick cooking spray
1 2/3 c Flour
2/3 c Sugar
1/4 c Nonfat dry milk
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Raisins
2 Egg whites
1 c Canned solid-pack pumpkin
1/3 c Corn syrup, light or dark
1/3 c Orange juice

—————————-FAT-FREE CREAM SAUCE—————————-
1 c Nonfat vanilla yogurt
1/2 c Confectioners’ sugar

Spray 9-inch square baking pan with cooking spray. In large bowl combine
dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350
degree F oven 35 minutes or until toothpick inserted in center comes out
clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt
Cream Sauce.

Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130
Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium

FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or
cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours.
Discard drained liquid. Combine thickened yogurt and sifted confectioners’
sugar; stir until smooth. Makes about 1/2 cup sauce.

* Source: Karo pamphlet * Typed for you by Karen Mintzias

—–

Title: TRIFLE (RASPBERRY.CUSTARD BOWL)
Categories: Desserts, Alcohol
Yield: 1 servings

1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers (3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries (12oz)
1 c Chilled whipping cream
2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland

—–

Spanish-Rice Enchiladas

Recipe

SPANISH-RICE ENCHILADAS

Recipe By :
Serving Size : 1012 Preparation Time :0:00
Categories : Mcdougall Fat-free
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 Onion, chopped
2 c Fresh spinach, chopped
3 c Cooked brown rice
1 tb Soy sauce
1 t Ground cumin

5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

1. Place water and onion in a medium saucepan. Saute
until onion softens slightly.
2. Add the spinach. Cover and steam until just
tender, 4 to 5 minutes.
3. Remove from heat. Add rice and seasonings. Mix
and set aside.
(I would probably use a little wine, Bragg’s
Amino, and/or some veggie broth instead of the
water for sauteing.) 4. Preheat oven to 350 degrees.
5. Spread 1 cup of Enchilada sauce over the bottom of
a casserole dish.
6. Spread a line of the spinach-rice mixtue down the
center of a tortilla.
7. Roll up and place, seam-side down, in the
casserole.
8. Repeat until all of the ingredients are used.
9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30
minutes.
(Anyone NOT following the McDougall Plan, could
top this off with some
no-fat cheddar cheese and/or serve with a bit of
no-fat sour cream.

Taken from The New McDougall Cookbook, by Dr. John Mary McDougall.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Eggnog

Recipe

JOHN’S EGGNOG

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Eggs Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Sugar
12 Eggs, separated
1 pt Bourbon
2 c Heavy cream

Slowly add the sugar to the egg yolks and beat until very stiff and white.
Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix
in whites and the cream with a wire whisk. Chill until served. This is
better on the second day. You can add a sprinkle of nutmeg to each serving.

– – – – – – – – – – – – – – – – – –

Baked Stuff Pattypan Squash

Recipe By : First Magazine (1992)
Serving Size : 4 Preparation Time :1:25
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 summer squash — pattypan
1 onion
3/4 pound chopped parsley
1 1/2 cups fresh bread crumbs
1/2 teaspoon pepper
1 tablespoon olive oil

Set oven temp to 350F. Cut squash in half, horizonally and scoop out the
seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from
the pan with a slotted spoon and set aside. Add onion to fat in pan and cook
till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2
tablespoons water. Divide mixture among squash halves. Brush tops of the
stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put
squash in pan, cover and bake 30 minutes. Uncover and bake until squash are
tender and stufing is browned, about 15 mins.

Work: 30min, total 1hr, 25min
CAL 577per serving, 39g fat
– – – – – – – – – – – – – – – – – –

NOTES : The round, flat shape make pattypan perfect for stuffing. Other names
for the disk-like summer squash are: sca;;p[ pr cu,;omg/

Hot Chicken Wings

Recipe

Hot Chicken Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

– – – – – – – – – – – – – – – – – –

Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium

Asparagus Risotto

Recipe

Date: Mon, 23 May 94 18:52:05 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Asparagus and Shitake Risotto
—————————–
2 cups arborio rice
3-5 cups broth (or water with bullion cube added)
2 splashes red wine or sherry (about 1 1/2-2 tablespoons)
salt and pepper to taste
8 sun dried tomatoes, not packed in oil
1/2 pound asparagus
1 cup dried shitake mushrooms (or your favorite dried variety)
1 cup hot water
1 onion
2-4 cloves garlic, minced

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
to be submurged). Squeeze out excess water and coursely chop. Chop
asparagus into 1-inch pieces. Chop onion.

In a large pot saute onion in water for a minute or two. Add garlic
and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for
5 minutes, until onion is soft. Add rice, stirring, for about 1
minute. Deglaze pan with 1/2 cup broth. When water boils, bring to
medium and stir constantly. When water is absorbed, add an additional
1/2 cup water. Keep adding water in 1/2 cup increments and stirring
constantly. After 5 to 10 minutes of this, add asparagus. Continue
until rice is tender, about 25 to 30 minutes. Season with salt and
pepper. Serve immediately.

I’ve never had risotto before, so I can only wonder if this is how it
is supposed to taste. If anyone ever tries this, let me know how it
comes out.

Title: Tomatoes, Mozzarella and Basil (FJVM15A)
Categories: Salads, Dressings, Vegetables
Yield: 1 servings

3/4 lb Mozzarella cheese; low-fat
3 ts Basil;
2 tb Lemon juice
1/3 c Olive oil
Spinach leaves
Black pepper

Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into
1-inch cubes. Mix basil with lemon juice and olive oil, pour just
enough over spinach to moisten. Arrange spinach on chilled salad
plates. Toss cheese and tomatoes with remaining dressing, arrange
over spinach. Sprinkle with black pepper.

MMMMM

Title: Black Bean Soup with Sour Cream and Mango Salsa
Categories: Soups/stews, Appetizers, Mexican, Beans, Salsa
Yield: 4 servings

2 c Black turtle beans 1 c Diced onion
1 ea Diced carrot 2 ea Diced celery stalks
3 ea Strips of bacon 2 c Chicken stock
1 ea Salt and pepper 4 ea Bay leaves
1 tb Honey

Combine all the ingredients and add enough water to cover the beans. Bring
to a boil, then reduce to a simmer and cook until beans are thoroughly
cooked. Add more water as required. Remove bay leaves and puree the soup
in a blender. Then pass the soup through a fine sieve to remove the skins
of the beans.

—–

Grandmas Chicken Soup

Recipe

Title: Grandma’s Chicken Soup
Categories: Poultry, Soups, DPIinc
Servings: 8

8 ea Thighs, chicken, skinned,
— broiler/fryer type
2 ea Carrots, cut in 1/8-inch
— slices
2 ea Celery, ribs, cut into
— 1/4-inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup – simmer for two minutes, and
serve.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

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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