House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Basics

Buckeyes

Recipe

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

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Popularity: 20% [?]

  • Filed under: Basics, Frisco, Masterchefs, Sauces
  • Oriental Beans

    Recipe

    Date: Thu, 05 Aug 93 15:38:34 EDT
    From: “Anca I. Busuioc”

    kidney beans with an oriental twist :^)

    2 1lb cans kidney beans (i used Goya, those are some BIG beans…)
    1 huge onion
    2-3 cloves garlic
    few drops sesame oil
    few tsp szechuan sauce
    1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

    i cooked this in a wok (lovely non-stick one) but you could use a heavy
    big pan. put pan on medium-high fire. let it get hot. coat the bottom
    with a little sesame oil. saute onions (_not_ garlic). meanwhile
    open cans, drain one, keep the liquid from the other. take a few beans
    adn mash with a fork (about 2tbsp of ‘em) til creamy. when onions are
    translucent, add beans, mashed beans, and juice from 1 can. cook for
    a couple minutes, add szechuan sauce (taste first! it could be too hot
    or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
    cloves, but only add them in _after_ you turned off the fire. mix
    into beans, cover, let sit a few minutes. the hot beans will cook the garlic
    but most of the flavor will still be there (i don’t like to saute garlic
    first because most of the flavor is gone by the time dish is ready… a
    matter of taste, i suppose)

    serve over rice. should serve 3-4ppl. this recipe was adapted after
    something i read on a can. i think this provides the best taste-per-
    effort ratio…

    Popularity: 14% [?]

    Cajun Pork Burgers

    Recipe

    Title: Cajun Pork Burgers
    Categories: Pork, Sausages
    Yield: 4 burgers

    ———————————BILLS20086———————————
    2 tb Water
    2 ts Hot pepper sauce
    1/2 lb Ground pork
    1/2 lb Bulk hot sausage
    4 Sandwich buns
    4 Lettuce leaves

    Heat grill. In large bowl, combine water and pepper sauce;
    blend well. Add pork and sausage, mix gently. Shape into 4
    patties. Place on gas grill over medium heat. Cook 14 minutes or
    until no longer pink, turning once. Serve on buns with lettuce
    leaves and any desired additions.

    —–

    Popularity: 18% [?]

  • Filed under: Basics, Butters, Frisco, Masterchefs, Relf
  • Zucchini Couscous

    Recipe

    Date: Thu, 15 Jul 93 11:11:36 PDT
    From: Jan Gordon

    Couscous with Zucchini

    slice 3 small zucchini
    slice one small onion

    put in saucepan with 3 cups veggie stock or soy veggie chicken flavor
    stock
    add your favorite seasonings, could be curry or lots of garlic or some
    Mrs. Dash.

    bring to a boil, simmer 15 or 20 minutes

    add 2 cups couscous
    turn off heat
    let stand 5 or 10 minutes
    serves 2 as main dish or 4 to 6 as side dish

    P.s. this is pretty basic, use your favorite veggies, mushrooms,
    carrots, green beans, anything. You can’t go wrong. Quick and easy

    Popularity: 19% [?]

    Orange Poppyseed Muffins

    Recipe

    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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    Popularity: 22% [?]

    Swiss Chicken Enchiladas

    Recipe

    Title: SWISS CHICKEN ENCHILADAS
    Categories: Poultry, Mexican, Cheese/eggs
    Yield: 10 servings

    1 8 oz pkg. cream
    -cheese,softened
    1 6 oz pkg. Corn Tortillas
    1/4 c Milk
    1 10 oz can mild enchilada
    -sauce
    2 c Cubed,cooked chicken
    3/4 c (6 oz.) container frozen
    -avocado dip
    1/2 c Sliced green onions
    1/4 c Slivered almonds
    1/2 c Dairy sour cream
    4 oz (1 cup) shredded Monterey
    -Jack cheese

    Sliced radishes or almonds

    Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
    in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
    as directed on package.Spoon about 1/4 cup filling down center of each warm
    tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
    enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
    Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
    bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
    with radishes or almonds.

    Makes 10 enchiladas.

    —–

    Popularity: 14% [?]

  • Filed under: Basics, Brunch, Misc
  • Swedish Limpa Bread

    Recipe

    SWEDISH LIMPA BREAD

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Breadmaker
    Holiday

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    -Dottie Cross TMPJ72B
    2 1/4 c Bread flour
    1/4 c (1 oz.) rye flour
    2 tb Brown sugar
    1 tb Dry milk
    1 t Salt
    1 tb Butter
    1 tb Orange peel — chopped
    1 1/2 ts Caraway seeds
    1/2 ts Fennel seed
    7/8 c (7-1/2 fl. oz.) water
    1 t Dry yeast

    Combine ingredients in order according to your own bread machine
    instructions.
    Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
    Reformatted by: CYGNUS, HCPM52C

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    Popularity: 17% [?]

    Vegeburger Taquitos

    Recipe

    Title: VEGEBURGER TAQUITOS
    Categories: Vegetarian, Vegan, Tex-mex, Main dish
    Yield: 8 servings

    2 Onions; finely chopped
    1 Garlic clove; minced
    2 Jalapeno peppers; seeded,
    -minced
    1 lb Tomatillos, fresh; husked
    -and finely chopped
    1/2 c Veggie stock
    1/4 c Cilantro; chopped
    1/4 ts Cumin
    1/2 ts Sugar
    1 tb Lime juice
    Salt and pepper
    4 Vegeburgers
    8 Tortillas

    Crumble and cook vegeburgers until browned.

    Saute onion, garlic, and peppers over medium heat for
    2 to 3 minutes, until soft but not brown. Add the
    tomatillos and veggie stock. Simmer, covered, 6 to 8
    minutes, or until the tomatillos are soft.

    Stir in the cilantro, cumin, sugar, lime juice, salt
    and pepper. If the salsa seems too tart, add sugar. If
    too thick, add water.

    Stir the crumbled vegeburgers into the salsa and
    simmer 2 to 3 minutes. Glop onto a tortilla, fold
    over, and eat.

    From the files of DEEANNE

    —–

    Popularity: 8% [?]

    SEAFOOD GUMBO FROM TONY BURKE

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    -ÿockÿ
    4 qt Seafood stock*
    -þgetablesÿ
    1/2 c Oil
    6 c Okra, sliced
    3 1/2 lb Tomatoes, canned
    2 c Onion, chopped
    1 c Celery, chopped, with leaves
    1 c Peppers, bell, chopped
    2 tb Garlic, chopped
    2 tb Vinegar
    -þasoningsÿ
    1 tb Salt
    1 t Cayenne pepper
    1 t Pepper, white
    1 t Pepper, black
    5 Bay leaf, turkish
    2 ts Thyme, leaves, dried
    2 ts Basil, dried
    2 ts Oregano, dried, leaves
    -ÿux, etc.ÿ
    3 c Roux, dark, (from 1 1/2 c. o
    1 lb Crab, claw meat
    3 lb Shrimp, small to medium,
    1 Oysters
    1 c Onions, green, chopped
    1 File` powder

    1) *Make seafood stock from shrimp heads and shells,
    crab bodies, fish carcasses or all of the above,
    substituting ham hocks, chicken backs, or necks, or
    other meats depending on availability. (For the 4
    quarts of stock you will need about 4 pounds of
    shells, bones and meat.) Bring to a boil, lower heat
    and simmer several hours. Strain the stock, discarding
    solids. (If time is a factor, simmer shrimp heads and
    shells and ham hocks in chicken stock for at least an
    hour.) 2) Cook okra in the oil in a large, heavy pot
    over medium heat, stirring and scraping until some of
    the sliminess is gone; about 15 minutes. Add tomatoes,
    onions, celery, garlic, peppers, vinegar, the
    seasoning and herb mix and cook over low to medium
    heat for about 1/2 hour, stirring and scraping often.
    3) Blend the roux into the okra and tomato mixture.
    Very slowly blend the stock into the mixture. Simmer
    about 1 hour. 4) Add crab and shrimp and simmer 10 to
    15 minutes. Add oysters and simmer about 5 minutes.
    Add green onions. Serve over rice with file` powder
    added to taste at the table. (File` powder should not
    be cooked.) Source: Overton Anderson

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    Popularity: 12% [?]

    Title: MUSTARD AND BOURBON MARINADE
    Categories: Sauces
    Yield: 4 servings

    1/2 c Sugar, brown
    1/2 c Dijon mustard
    1/4 c Bourbon
    2 tb Bourbon
    1/4 c Soy sauce
    2 ts Worcestershire sauce
    1/3 c Onions, green, chopped

    In bowl, stir together brown sugar, mustard, bourbon,
    soy sauce, Worcestershire sauce, and green onion. Use
    marinade to marinate shrimp or scallops, covered, at
    room temperature for 1 hour, or beef, chicken, or
    pork, covered and chilled overnight. Baste shellfish
    or meat with marinade as it is grilled.

    Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992

    MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
    71511,2253, GT Cookbook echo moderator, net/node
    004/005, Internet sylvia.steiger@lunatic.com

    —–

    Popularity: 7% [?]

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