House Of Munch

Recipes, Recipes, Recipes

Crockpot Mediterranean Stew

Recipe By : ReddHedd@aol
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Zucchini
Eggplant Tomatoes
Artichokes Beans/Legumes
Pasta Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 eggplant — chopped
2 zucchini — chopped
1 red or green bell pepper — seeded/chopped
1 onion — chopped
3 large tomatoes — chopped
2 14-oz. cans garbanzo beans — drained/rinsed
14 oz. can artichoke hearts packed in water — drained/quart
ered
1 Tbsp oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes — to taste/opt
1 pkg egg noodles — cooked

Add all ingredients except for noodles to the crock pot and stir well.
(Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on
low for 8 hours. Serve over the cooked noodles.

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NOTES : Serves 6. 251 calories per serving. 2 g fat. 7% from fat

Pfeffern#Sse #3

Recipe

PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Title: ONION-HORSERADISH MARMALADE
Categories: Sauces
Yield: 4 servings

1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared

1. In a 10-12″ frying pan over medium-high heat, mix
onions, olive or salad oil, and brown sugar. Cover;
stir occasionally until any juices have evaporated and
onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish;
stir often, uncovered, until liquid evaporated, about
6 minutes. Serve warm, or cool. If made ahead, let
cool, cover, and chill up to 3 days. Makes about 1 cup.

—–

Title: WEST INDIES MARINADE RUB.
Categories: Marinades
Yield: 1 servings

SUITABLE for all meats.

15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin.
1,25 ml quarter tsp chili powder. 7,5 ml half tbsp
ground black pepper. 15 ml 1 tbsp paprika. 2,5 ml half
tsp ground mixed spice.

Mix all the ingredients together. Coat the meat in the
mixture. Cook under the grill or on the barbecue.
Brush lightly with oil during cooking.

—–

Title: No Bake Caramel Oatmeal Cookies2
Categories: Cookies
Yield: 1 servings

Dwigans fwds07a-
2 c Sugar
3/4 c Margarine
1 cn Evaporated milk; 6-oz can
1 pk Instant butterscotch
-pudding — mix; small packa
2 1/2 c Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stor to mix.
Drop by
spoonfuls on waxed paper.
Let cool 15 minutes.

—–

Ground Seitan

Recipe

GROUND SEITAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe

Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the
gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.

After 15 minutes or more of baking, the gluten should
begin topuff up and form air pockets. Poke these
bubles with a fork to let the air escape and allow for
more even cooking. Bake the gluten for 15-20 minutes
more.

Remove the gluten from the oven and from the cookie
sheet. Fold it in half and cover it with a large
inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.

Tear or cut the baked gluten into pieces and place it
in the food processor. Briefly grind it to obtain a
ground-beef-like texture. If you prefer, you may run
the gluten through a meat grinder instead of a food
processor.

Use the ground seitan to make Ground Seitan Mix. Or
use it in any recipe that is traditionally made with
ground beef.

From the files of DEEANNE

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Noodle Bake

Recipe

Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Elaines Dolmas

Recipe

Title: Elaine’s Dolmas
Categories: Vegetarian, Vegan, Mcdougall, Main Dish
Yield: 48 servings

48 Grape leaves (about 1 jar)
1/2 c Long grain brown rice;cooked
2 c Onion; finely chopped
2 tb Parsley; finely chopped
2 tb Mint leaves; finely chopped
2 ts Dill weed
1/4 c Pine nuts
1/4 c Currants
1/4 ts Black pepper
1 c Tofu TVP® (optional)

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special “company meal.”
Recipe for making tofu TVP® follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

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

TVP is a registered trademark of Archer-Daniels-Midland Company.

Corn Chowder-Daley

Recipe

CORN CHOWDER-DALEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil cooking
Spray
1 c Onion — chopped
6 c Corn kernels — with any
Milk collec
Removed from the cob
3 c Chicken stock — fat
Skimmed
1/2 c Red bell pepper — chopped
1/2 ts Fresh rosemary — chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil — chopped

Preheat a large, heavy saucepan over medium heat for
about 1 minute. Spray it twice with the vegetable oil.
Saute the onion for about 5 minutes,
until translucent. Add 4 cups of the corn and saute
for 4 to 5 minutes, until it softens a bit. Add 2
cups of the chicken stock and cook until the corn can
be mashed easily with a fork, about 20 minutes.

Transfer the contents of the pan to a blender and
puree until smooth. Return the puree to the saucepan
over medium-low heat. Add the bell pepper,
rosemary, thyme, black pepper, cayenne pepper, and the
remaining 1 cup chicken stock and 2 cups corn. Stir
and cook for about 10 minutes more, until
the chowder is thick and creamy.

Garnish with the chopped basil.

fat per servingó.1 grams Calories per servingò29
IN THE KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

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Rhubarb Frozen Yogurt

Recipe

Rhubarb Frozen Yogurt

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Stewed rhubarb
1/2 Cup Plain low fat yogurt
3 Tablespoons Granulated sugar
2 Tablespoons Orange juice

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar
and orange juice. Freeze in icecream maker or cover and freeze in shallow
metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process
in food processor in batches if necessary until smooth. Freeze in airtight
container for 1 hour or until firm.

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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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