House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘American

Peaches In Wine

Recipe

Title: PEACHES IN WINE
Categories: Desserts, White wine
Yield: 4 servings

1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

Popularity: 5% [?]

  • Filed under: American, Soups, Southwest
  • Basic White Bread

    Recipe

    Basic White Bread

    Recipe By : The Bread Machine Cookbook
    Serving Size : 20 Preparation Time :4:00
    Categories : My Favorite Recipes

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup water
    1/4 cup butter
    1 whole egg
    2 tablespoons sugar
    1 teaspoon salt
    3 cups bread flour
    1/4 cup nonfat dry milk
    2 1/4 teaspoons yeast

    Remember to place liquids in bread machine first, then dry ingredients,
    then yeast.

    – - – - – - – - – - – - – - – - – -

    Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
    Carbohydrate; 15mg Cholesterol; 1

    Popularity: 5% [?]

    Deviled Smelt

    Recipe

    Title: Deviled Smelt
    Categories: Appetizers
    Yield: 4 servings

    12 oz Smelt, thawed if frozen
    1/4 c All-purpose flour
    1/4 ts Salt
    1 ts Dry mustard
    1/4 ts Cayenne pepper
    1/2 ts Paprika
    1 Finely grated lemon peel
    Vegetable oil for frying
    2 tb Chopped fresh parsley
    Lemon wedges
    Lemon peel strips (opt)
    Fresh dill sprig (opt)

    Rinse smelt under cold running water. Pat dry on paper towels.

    In a plastic bag, combine flour, salt, mustard, cayenne pepper,
    paprika and lemon peel. Add smelt and shake well until fish are
    evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
    to 375′F. (190′C.) or until a 1/2″ cube of day-old bread browns in 40
    seconds.

    Place 1/2 of smelt in a frying basket. Lower basket gradually into
    hot oil and fry 1 minute, shaking basket frequently. Drain on paper
    towels. Reheat oil to 375′F. (190′C.). Repeat with remaining smelt.
    Place all of smelt into basket and fry 1-2 minutes more or until
    lightly golden and crisp. Drain on paper towels. Turn into a warm
    serving dish, sprinkle with chopped parsley and serve hot with lemon
    wedges. Garnish with lemon peel strips and dill sprigs, if desired.

    MMMMM

    Popularity: 5% [?]

  • Filed under: American, Fruits
  • Ginger Steamed Dumplings

    Recipe

    Date: Fri, 10 Feb 95 18:10:00 PST
    From: sally charette

    Gingery Steamed Dumplings

    This is one of the few things in life that sounds too good to be true, but
    isn’t!

    1 package Garden Sausage (Wholesome Hearty Foods, INc.>
    fresh hot-tasting powdered ginger
    Kikkoman lite soy sauce
    1 package won ton wrappers
    a few Chinese style pea pods

    Warm 4 patties at a time in the microwave for about 30 seconds, which is
    hopefully time enough to thaw them but not make them too hot to handle.
    Lay out several won ton wrappers, then put a little wad of the Garden
    Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
    Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
    about 1/2 of the dumplings just to make it more interesting.

    Pinch the won ton wrappers closed at the top. Put as many as will fit
    side by side into a steamer basket in a sauce pan (at least that’s how I
    did it because the rice steamer was occupado) with a little boiling water
    in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
    used came covered in a little flour and I figured that when the wrappers
    looked moist rather than floury they were done.

    Serve with little dishes of hot Asian-style mustard and /or light soy
    sauce.

    Popularity: 12% [?]

  • Filed under: American, Desserts, Fruits
  • Basic Muffins 3

    Recipe

    BASIC MUFFINS 3

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Breads Low-Fat
    Muffins

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 c Whole-wheat flour
    2 ts Baking powder
    1/4 c Honey
    2 c Water — or nut milk
    2 tb Applesauce
    1/2 ts Vanilla
    1/2 ts Cinnamon
    1/2 ts Mace
    1/4 ts Nutmeg
    1/4 ts Allspice
    1/4 ts Ginger

    Recipe by: McDougall Preparation Time: 0:45 Combine
    dry ingredients. Combine wet ingredients. Fold dry and
    wet ingredients together, until just moistened. Spoon
    into lightly oiled or non-stick muffin tins. Bake at
    350 degrees for 30 minutes.
    From the collection of Sue Smith, S.Smith34, Uploaded
    June 16, 1994

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    Popularity: 10% [?]

  • Filed under: American, Chocolate, Pies
  • Cocka-Leeke Soup

    Recipe

    COCKA-LEEKE SOUP

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    6 Leeks washed and trimmed
    2 c Cooked chicken breast
    4 tb Butter
    2 qt Chicken broth
    4 Stalks of celery sliced
    1 Egg yolk
    2 Carrots cleaned and sliced
    1 t Salt
    1 t Pepper

    1. Slice cleaned leeks into 1/2″ slices. Melt butter
    in a large skillet and add leeks, carrots, and celery,
    cook until lightly browned.

    2. Add all but 2 cups of chicken broth from the boiled
    chicken to the skillet.

    3. Add the chicken breast cut up into small cubes.

    4. Cover and simmer for approx 2 hours.

    5. In the 2 cups of chicken broth you saved add the
    egg yolk to it and mix well. Add this to the skillet
    and continue cooking for another 3 mins.

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    Popularity: 5% [?]

  • Filed under: American, Soups
  • Almond Berries

    Recipe

    ALMOND BERRIES

    Recipe By : DESSERT SHOW#DS3040
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 pint Fresh strawberries
    1/2 pint Fresh blueberries
    Toasted almond slivers
    Amaretto liqueur=7F

    Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
    chill. Spoon into
    dessert cups to serve. Sprinkle on toasted almonds.

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    Popularity: 5% [?]

    Acorn Squash And Apple Soup

    Recipe By : Harvey Steiman’s California Kitchen
    Serving Size : 6 Preparation Time :0:00
    Categories : Low Fat Soups/Stews
    Want To Try

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 Med Onion — Chopped
    1 Sm Acorn Squash — Peel, Seed
    1 1/2 Tbsp Butter — (1/2 Stick), *Note
    1 1/2 C Apple Juice
    1 1/2 C Nonfat Vegetarian Broth — Chicken, *Note
    1 Sm Apple — Peel, Core
    Salt And White Pepper — To Taste
    Sugar — To Taste
    Sour Cream For Garnish — Optional
    Chopped Parsley — For Garnish

    *NOTE: Original recipe used 4 T butter… I used 1 1/2 T

    This soup captures the taste of autumn with minimal fuss. It is especially
    delicious served cold with a dollop of sour cream. To make a lower calorie
    version, use half of the butter and garnish with yogurt.

    Saute the onion and squash in the butter for 2 minutes. Add the apple
    juice, chicken stock, apple and seasoning. Cook until vegetableare tender,
    then puree in blender. Serve warm with sour cream on side. Garnish with
    parsley. Can be served hot or cold.

    Makes 6 servings.

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    NOTES : Cal 94.7
    Fat 3.1g
    Carb 16.9g
    Fib 0.8g
    Pro 1.2g
    Sod 151mg
    CFF 27.6%

    Popularity: 9% [?]

    PARSNIPS SWEET POTATOES

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    x Peel and cut into large
    Squares sweet potatoes.
    x Peel and cut into chunks
    Carrots and parsnips.
    x Put in a baking dish and
    Cover with orange juice.
    x Cover with foil and cook in
    350 deg oven till everything
    Is
    Soft (about an hour or so).

    You can also add some dried apricots or prunes. This,
    by the way, is my recipe for tsimis.

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    Popularity: 12% [?]

  • Filed under: American, Desserts
  • CHICKEN NOODLE SOUP (SLOW COOKER)

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Chicken Soups
    Crockpot

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Broiler-fryer (3 to 3 1/2
    -lb), cut up and skinned
    2 md Carrots, peeled and chopped
    1/2 c Chopped onion
    2 Stalks celery, chopped
    2 1/2 ts Salt (or less)
    2 ts Dried parsley flakes
    3/4 ts Dried marjoram leaves
    1/2 ts Dried basil leaves
    1/4 ts Poultry seasoning
    1/4 ts Pepper
    1 Bay leaf
    2 qt Water
    2 1/2 c Uncooked medium egg noodles
    -(4 Oz)

    Place the first 4 ingredients in a 3 1/2-quart slow
    cooker in the order listed. Combine salt and the next
    6 ingredients; sprinkle over vegetables. Add 6 cups
    water; cover and cook on low setting for 8 to 10
    hours. Remove chicken and bay leaf; add remaining 2
    cups water. Stir in noodles and cook, covered, on high
    setting for 20 minutes. Meanwhile remove bones from
    chicken and cut chicken into bite-size pieces. Add to
    slow cooker, stir to mix. Cook for 15 minutes on high
    setting, covered or until noodles are tender.

    Makes 3 1/4 quarts. Serves 8 to 10.

    Posted by Fred Peters.

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    Popularity: 4% [?]

  • Filed under: American, Soups
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