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Recipes published in ‘Cakes

Emilys Spinach Salad

Recipe

EMILY’S SPINACH SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 t Sugar
1 t Mustard, dry
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk Spinach, fresh, (10oz)
-torn into bite-size pcs
5 Bacon strips, cooked
-crumbled
2 Eggs, hard cooked — sliced

Combine first 10 ingredients in a jar; cover tightly and shake until well
mixed; set aside. Place spinach in a large salad bowl. Just before serving,
pour dressing over spinach and toss gently. Garnish with crumbled bacon and
egg slices.

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Popularity: 5% [?]

  • Filed under: Cakes, Desserts
  • GRAPE SALAD (STAFILI SALATA)

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Fruits Greek
    Harned 1994 Salads
    Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 oz Grapes
    Few lettuce leaves — shredded
    2 Celery sticks — sliced
    2 Tomatoes — chopped
    2 tb Walnuts — chopped
    4 tb Olive oil
    2 tb Wine vinegar
    1/2 ts Salt
    Crumbled feta cheese

    Cut the grapes in half and remove the seeds. Combine
    with the rest of the ingredients except the cheese.
    Sprinkle on a little cheese. Cottage cheese or curd
    cheese may be substituted for feta. Adjust seasonings.

    From _Greek Vegetarian Cookery_ by Jack Santa Maria.
    Boston: Shambhala Publications, Inc., 1984. Pg. 110.
    ISBN 0-394-74197-8. Electronic format by Cathy Harned.

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    Popularity: 5% [?]

  • Filed under: Cakes
  • Mushroom Bisque

    Recipe

    MUSHROOM BISQUE

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 tb Butter
    1 lb Mushrooms
    — very finely chopped
    3 tb Onions, very finely chopped
    2 tb Flour
    4 c Chicken stock
    3/4 c White wine
    1 Bay leaf
    1 pn Nutmeg, freshly grated
    3 tb Cornstarch — dissolved in:
    3 tb -Water
    1 c Heavy cream — warmed
    Salt — to taste
    White pepper — to taste
    1 tb Fresh parsley, chopped

    In a medium large saucepan place the butter and heat
    in on medium until it has melted. Add the mushrooms
    and onionsm and saute them for 3 to 5 minutes, or
    until they are tender. Sprinkle in the flour and stir
    it for 2 to 3 minutes, making certain that no lumps
    are formed. Add the chicken stock, white wine, bay
    leaf, and nutmeg. Bring the mixture to a boil and
    then simmer it for 15 minutes. Remove the bay leaf.
    Add the cornstarch-water mixture and stir it in well.
    Simmer the soup for another 10 minutes. Add the warmed
    heavy cream and stir it in. Season the soup with the
    salt and white pepper. Garnish the soup with the
    chopped parsley.

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    Popularity: 3% [?]

  • Filed under: Cakes
  • Sourdough Drop Cookies

    Recipe

    Sourdough Drop Cookies

    Recipe By : Marie Lundstrom, Cambridge WI
    Serving Size : 1 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 cup sourdough starter
    1/2 cup butter — softened
    3/4 cup brown sugar — or honey
    1 egg — beaten
    1/2 teaspoon baking soda
    2 cups whole wheat pastry flour
    1/2 teaspoon baking powder
    1/2 teaspoon ground nutmeg
    1/2 teaspoon vanilla
    1/2 cup raisins — or cut up prunes
    1/4 cup chopped nuts

    Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
    ents together and add alternately with sourdough to the creamed mixture. Add v
    anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
    375° for 8 to 10 minutes.

    For entire recipe: Protein 52.7 grams; Calories 3035

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    Popularity: 7% [?]

    Lemon Sauce for Fish

    Recipe

    Title: Lemon Sauce for Fish
    Categories: Wildgame, Fish, Sauces
    Yield: 1 servings

    1 ea Lemon, large, juice of
    1/4 c Butter, scant
    1/2 t Salt
    1/2 t Pepper
    2 ea Egg yolks, beaten

    Strain lemon juice into saucepan, then add other ingredients. Beat
    over fire until hot but do not let boil. When fully hot, remove from
    fire, mix with the beaten yolks of two eggs and serve at once. Good
    for fine flavored fishes such as Kingfish Source: FISHES AND FISHING
    IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33

    MMMMM

    Popularity: 2% [?]

  • Filed under: Cakes
  • Velvet Chocolate Glaze

    Recipe

    Title: VELVET CHOCOLATE GLAZE
    Categories: Frostings, Brownies, Chocolate
    Yield: 1 servings

    1 Unsweetened chocolate sqs
    2 tb Butter
    2 tb Corn syrup light
    1 c Powdered sugar
    1 tb Milk
    1 ts Vanilla

    ————————KATHI IN SACRATOMATO JUNE 1————————

    Melt chocolate. Blend in butter and light corn syrup. Stir in powdered
    sugar, milk and vanilla; mix well. Cover 8-inch square pan of
    brownies.
    FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/12 12:42 PM

    TO: KATHI MERRITT (PJXX83A) FROM: KATHI MERRITT (PJXX83A)
    SUBJECT: CHOCO-FREE FOR ALL

    —–

    Popularity: 3% [?]

  • Filed under: Cakes
  • Holiday Cookies

    Recipe

    Holiday Cookies

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 c. shortening
    3 1/2 t. baking powder
    1 c. brown sugar
    1 t. soda
    1 c. white sugar
    1/2 t. salt
    2 eggs
    2 cups rolled oats
    1 t. vanilla
    2 c. corn flakes
    2 c. sifted flour
    1 c. peanuts and/or chocolate chips
    Grated rind of one orange

    Cream shortening and sugar. Add unbeaten eggs and beat well. Add
    vanilla. Sift together dry ingredients and and add to creamed mixture.

    Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
    teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
    minutes. 8 dozen cookies.

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    Popularity: 3% [?]

  • Filed under: Cakes, Ceideburg 2, Danish
  • Whitefish Salad (D)

    Recipe

    Title: WHITEFISH SALAD (D)
    Categories: Seafood, Salads, Jewish
    Yield: 5 servings

    2 lb Smoked whitefish
    2 1/2 Stalks celery, strings
    – Removed (I leave this out)
    1 c Sour cream; approximately
    1 1/2 tb Mayonnaise, heaping
    Freshly ground black pepper
    1 tb Snipped fresh dill *
    1 tb Chopped parsley *
    Garnish, sprigs of fresh
    Dill and or parsley

    Keeping the skin of the whitefish intact and the head
    still attached, carefully remove the bones from the
    whitefish and place the meat in a mixing bowl.

    Dice the celery and combine with the whitefish, along
    with 1 cup of the sour cream, the mayonnaise, and the
    pepper. Add the dill and parsley and as much more sour
    cream as is wanted.

    Stuff the mixture back into the skin of the whitefish,
    remaking the shape of a fish. Garnish with additional
    dill and parsley

    Elaine’s Note: I use the dill, parsley as a garnish only, we like our
    salad straight. I also chunk the salad, and do not mush the fish.

    —–

    Popularity: 11% [?]

  • Filed under: Box Cakes, Cakes, Chocolate, Nuts
  • Scottish Trifle

    Recipe

    SCOTTISH TRIFLE

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Sponge roll:
    3 lg Eggs
    1/2 c Sugar
    1/2 ts Vanilla
    3/4 c Flour
    1/2 ts Baking powder
    1/3 c Raspberry jam, seedless
    1 tb Kirsch
    1/4 c Med-dry sherry
    Custard:
    7 lg Egg yolks
    1 c Sugar
    2 c Milk, scalded cooled
    1/2 c Heavy cream, scalded coole
    – slightly
    1 t Vanilla
    1/2 c Creme fraiche
    1/4 c Med-dry sherry
    Assembly:
    1 1/2 c Amaretti
    1/4 c Med-dry sherry
    1 c Heavy cream, well chilled
    Garnish:
    2 tb Pistachio nuts, shelled and
    -hopped
    Candied citron or angelica,
    -ut into bits
    Raspberry jam, seedless

    In a large bowl with an electric mixer, beat the eggs,
    sugar, and vanilla, until the mixture is thick and
    pale. Sift the flour and baking powder over the egg
    mixture and fold them into it gently but thoroughly.
    Line the bottom of a 13x9x2-inch baking pan with
    parchment paper, spread the batter in the pan and bake
    in a preheated 400f oven for 8 minutes or until it is
    puffed and golden. Invert onto a lightly sugared
    kitchen towel.

    In a small saucepan, melt the jam over low heat. Stir
    in kirsch and spread the surface of the cake with the
    jam mixture. Starting with a long side and using the
    towel as a guide, roll up the cake, jelly-roll fashion
    and sprinkle it with Sherry. Wrap the sponge roll
    firmly in the towel. Let it cool and cut int into
    3/4-inch slices.

    In a bowl, set over a saucepan of simmering water,
    beat the yolks and the sugar with an electric mixer
    until the mixture is thick and pale. Remove from heat
    and stir in gradually, milk, cream, and vanilla. Cook
    the custard in the bowl over the simmering water,
    until it registers 170f on a candy thermometer.
    Transfer the custard to a metal bowl and whisk in the
    creme fraiche and Sherry. Set the bowl in a larger
    bowl of ice water and whisk until custard is cool.
    Chill it, covering surface with plastic wrap, until it
    is cold.

    Assembly: In the bottom of a 2-1/2-qt. trifle
    bowl, scatter half the amaretti crumbs. Top them with
    half the sponge roll slices, and top those with the
    remaining amaretti crumbs. Sprinkle the Sherry over
    the remaining sponge roll slices, line the side of the
    bowl with the slices, and pour in the custard,
    spreading it to let it seep down around the sided and
    bottom. Chill the trifle for at least 2 hours and up
    to 24 hours.

    Just before serving, in a bowl with an electric mixer,
    beat the cream until it is stiff. Transfer it to a
    pastry bag, fitted with a decorative tip and pipe
    rosettes around the edge and in the center of the
    trifle. Sprinkle pistachios over the trifle and
    garnish the rosettes with the citron and small drops
    of jam.

    a 1989 Gourmet Mag. favorite

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    Popularity: 3% [?]

  • Filed under: Cakes, Desserts
  • Aunt Anns Ice Box Rolls

    Recipe

    Title: Aunt Ann’s Ice Box Rolls
    Categories: Blank
    Yield: 4 servings

    5 c Flour
    1 Envelope dry yeast
    1/4 c Luke-warm water
    1/3 c Sugar
    1 ts Salt
    1/2 c Margarine
    1 c Ice water or mixed with milk

    Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
    above, including the yeast/water mixture, until firm. Place in
    refrigerator over night. Next day, shape into round walnut-size
    balls. Put 3 balls in each cup of greased muffin pan. Let raise until
    higher than the top of the muffin pan. Bake at 350 degrees for 20
    minutes. Tops may be brushed with butter or margarine if desired. The
    unbaked dough can be kept in the refrigerator for 2 weeks.

    This is a recipe handed down on my MILs side of the family. Aunt Ann
    made them first, then Aunt Mary Mechling, and finally my MIL, Jo
    Beers.

    typos by bobbie beers

    MMMMM

    Popularity: 5% [?]

  • Filed under: Cakes, Halloween
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