House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Breakfast

Title: Canning Fresh Lima Beans (Shelled)
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or shake down.

Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for
quarts.

Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for
quarts.

Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
water, leaving the same headspace listed above.

Adjust lids and process using the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Lima Beans in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Lima Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 4% [?]

  • Filed under: Breads, Breakfast
  • Raisin Cookie-Bar

    Recipe

    Title: Raisin Cookie-Bar
    Categories: Cookies, Bars
    Yield: 24 bars

    1 Egg; unbeaten
    2/3 c C and H Granulated Sugar
    1/3 c Butter; melted
    1 ts Vanilla
    1 c All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    2/3 c Seedless raisins
    2 tb C and H Granulated Sugar
    – mixed with…
    1/2 ts Cinnamon

    Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
    Sift together and add the flour, baking powder and salt; mix well. Add
    raisins. Spread in greased 9-inch square pan. Sprinkle top with
    sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
    until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

    Reprinted with permission from:
    Bar Cookies from the C and H Sugar Kitchen
    by Jean Porter
    Electronic format by Karen Mintzias

    —–

    Popularity: 3% [?]

  • Filed under: Breakfast
  • Biscuit Gravy

    Recipe

    Biscuits Gravy

    4 Tbsp flour
    3/4 cup water
    2 cups skim milk or milk substitute
    1 1/2 tsp fresh sage, crumbled finely
    or
    1 tsp ground sage
    1/8 tsp cayenne pepper
    1/2 tsp tobasco sauce
    1/4 tsp salt
    1/2 tsp fresh ground black pepper

    Mix flour and water until smooth and no lumps. Put into medium sauce
    pan, and heat over medium-high heat until the mixture boils. Reduce
    heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
    be very think and blubbery. Add milk and stir until the mixture is
    smooth again. Add spices, and return to boil, cooking until it has the
    consistancy of thick gravy.

    Serve over split baking powder biscuits, with fruit (whole-berry
    cranberry sauce was *great* with this dish!), grits, red beans rice,
    toast jam, etc.

    Makes enough for about 4 biscuits.

    Popularity: 4% [?]

  • Filed under: Breads, Breakfast
  • LIEBES-KNOTEN (LOVE KNOTS)

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 c Whole eggs
    1/2 c Thick cream
    1/3 c Sugar
    pn Of salt
    1/2 ts Vanilla
    3 c Flour

    Beat eggs well with electric mixer. Add sugar and
    beat well. Add salt and vanilla. Mixture will be
    thin. Gradually add flour, having mixer at low speed.
    Mixture should now be in cookie dough form. Roll very
    thin on lightly floured board. Cut into 1/2-inch
    strips with knife or pastry cutter. Cut in crosswise
    strips, 1 1/2 inches long. Give each strip a double
    twist to resemble a bow.

    Fry in deep fat, 375ø F. When brown, roll in
    sifted powdered sugar.

    ~ Mrs. W. G. Bench typed posted by teri chesser 7.95

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    Popularity: 3% [?]

  • Filed under: Breakfast
  • Nutty Stuffed Mushrooms^

    Recipe

    Title: Nutty Stuffed Mushrooms^
    Categories: Appetizers, Vegetables
    Yield: 18 servings

    1 lb Stuffing mushrooms
    Salt
    2 tb Olive oil
    3 cl Garlic, minced
    1/2 c Chopped nuts
    3 tb Butter
    1 c Herb seasoned stuffing mix
    3/4 c Shredded Italian cheese
    Blend
    1 lg Beaten egg

    Clean mushrooms. Remove and finely chop stems. Sprinkle insides of
    caps with salt and brush outsides with oil.

    Cook chopped stems, garlic and nuts in butter 3–4 minutes; remove
    from heat. Mix in stuffing, cheese and eggs; spoon into caps.

    Bake at 350F. 8-10 minutes on an ungreased baking sheet or until
    throughly heated.

    Ad in Southern Living 9-95. Shared by Carolyn Shaw 12-95

    MMMMM

    Popularity: 4% [?]

  • Filed under: Appetizers, Breakfast, Candies
  • Kahlua Spiced Peaches

    Recipe

    Title: Kahlua Spiced Peaches
    Categories: Kahlua, Peaches, Gift
    Yield: 12 servings

    2 cn (29 oz. each) cling peach
    -halves
    1/2 c Kahlua
    1/2 c Brown sugar, packed
    1/4 c Tarragon white wine vinegar
    3 Thin strips orange peel
    3 Thin strips lemon peel
    2 Sticks cinnamon

    Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
    vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
    minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
    14 spiced peaches.

    Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
    Maidstone Wine Spirits Inc. Los Angeles, CA.

    Posted By: Joan Johnson

    MMMMM

    Popularity: 9% [?]

  • Filed under: Breakfast, Cheese, Poultry, Rice
  • Monster Munch

    Recipe

    Monster Munch

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Cup Dry roast peanuts — unsalt
    1/3 Cup Butter or margerine
    1 Pound Marshmallows
    1/2 Cup Peanut butter
    3 Cups Puffed rice cereal
    1 Cup Apricots — chopped
    1 Cup Raisins

    In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave
    safe 13×9", melt butter and marshmallows on high for 2 minutes. Stir; add
    peanut butter cook on high 2 minutes longer. Stir until well blended, add
    cereal mixture to dish and toss until well coated. Working quickly with greased
    hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins
    to harden, cook on high for 30 seconds, or until softened. If desired , mixture
    may be spread in unbuttered 13×9″ dish and cooled and cut into bars.
    Makes 1 dozen balls or 2 dozen bars, This is very similar to the Rice Krispie
    treats, but with the apricots and raisins it definitely gives it a fall look. I
    saw another idea of putting the mixture into cookie cutters, and letting it
    cool there so the shapes could be pumpkins, witches, etc. With a little gel
    piping they would be great.

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    Popularity: 5% [?]

  • Filed under: Breakfast, Muffins
  • Biscuits

    Recipe

    Biscuits

    Recipe By : Jewel Sharp
    Serving Size : 2 Preparation Time :0:00
    Categories : Breads Biscuits

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup self-rising flour
    1 spoon vegetable shortening — the size of
    — a small egg
    buttermilk — fresh

    Use enough buttermilk to make the dough really sticky but still enough to
    knead and roll out.

    Mix the ingredients together (add the buttermilk a little at a time).
    Turn out the dough on a floured board and knead in more self rising flour
    (but try not to handle the dough too much!). Roll out the dough to about
    1/4 inch and then fold the dough over to double it and press on it
    lightly. This fold in the dough will make the biscuits pull apart easily
    after they are cooked. Cut out biscuits about 2 1/2 inches in diameter
    using a glass dipped in flour. Re-roll the dough as needed.
    Place the biscuits in a baking pan up close against each other – this will
    make them rise higher. Some people put a little bit of vegetable oil in
    one end of the pan and run the tops of the biscuits through the oil then
    place them in the other end of the pan. This makes them get crustier and
    browner on top.

    Bake the biscuits at 450F until they are lightly browned (about 15
    minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
    etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
    recipe easily, just always use one spoon of shortening the size of a small
    egg for each cup of flour.

    Don’t get discouraged if they don’t turn out right the first few times, it
    takes practice. Be sure to use fresh ingredients.

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    Popularity: 7% [?]

  • Filed under: Breads, Breakfast
  • HONEYMOON SOURDOUGH BISCUITS

    Recipe By :
    Serving Size : 9 Preparation Time :0:00
    Categories : None

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Active starter
    1 1/4 c Prepared biscuit mix
    1/2 ts Baking powder
    1 tb Oil

    Mix all ingredients thoroughly and turn out onto a
    floured board, knead lightly and then roll out gently
    and cut into biscuits. Brush lightly with melted
    butter or margarine. Place of greased cookie sheet
    and bake at 450 degrees for about 15 minutes. Posted
    By curmudgn@flash.net (Sam Waring) On
    rec.food.recipes or rec.food.cooking

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    Popularity: 4% [?]

    Fat-Free Bran Muffins

    Recipe

    FAT-FREE BRAN MUFFINS

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c Wheat bran
    1 c Buttermilk, nonfat
    1 1/2 c Flour, whole wheat
    2 ts Baking powder
    1/2 c Raisins
    1/2 c Applesauce, unsweetened
    3 Egg whites
    1/3 c Molasses
    1 t Vanilla

    Preheat oven to 375 degrees. Soak bran in buttermilk
    for 10 minuets. In a large bowl, combine flour, baking
    poder, and raisins. In a medium bowl, combine
    applesauce, egg whites, molasses, and vanilla. Add
    soaked bran to flour mixture. Then add molasses
    misture. Use rubber spatula to combine for about 15
    strokes. Don’t overmix. Spray muffin tins with
    nonfat, nonstick spray. Bake 20-25 minutes. Serve
    warm. Store at room temperature up to 1 day.

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    Popularity: 4% [?]

  • Filed under: Breads, Breakfast
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