House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Soups

Lemon Squares

Recipe

Title: Lemon Squares
Categories: Cookies, Crisco.008
Yield: 24 cookies

MMMMM—————————-BASE———————————
3/4 c Flour, All Purpose
1/3 c Brown Sugar, Firmly Packed
1/4 c Butter Flavor Crisco
1 tb Milk -=PLUS=-
1 1/2 ts Milk

MMMMM————————–FILLING——————————-
2 Eggs
1 c Sugar, Granulated
1/2 ts Baking Powder
1/4 ts Salt
2 ts Lemon Peel, Grated (opt) *
2 tb Lemon Juice *
Confectioners Sugar

Preparation Time: 20 Minutes Bake Time: 41 Minutes

* Lime Variation: Lime juice and lime peel may be substituted for the
lemon juice and peel.

1. Heat oven to 350 F.

2. For Base: Combine flour and brown sugar in small bowl at low speed
of electric mixer. Add Butter Flavor Crisco. Mix until fine crumbs
form. Sprinkle milk over crumbs. Mix until even crumbs form. Spread
in ungreased 8×8x2 inch pan. Bake at 350 for 16 minutes.

3. For Filling: Combine eggs, granulated sugar, baking powder, salt,
lemon peel and lemon juice in medium bowl at medium high speed of
electric mixer. Beat 3 minutes until light and fluffy. Pour over hot
crust. Return to oven. Bake 25 minutes, or until firm in center when
touched. Cool. Cut into squares about 1 1/2 x 1 1/2 inches. Sift
confectioners sugar over squares just before serving.

Makes 24 squares.

Source: Butter Flavor Crisco Cookie Collection, page 9.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

  • Filed under: Soups
  • Tomato And Cheese Tart

    Recipe

    TOMATO AND CHEESE TART

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : New Imports Side Dishes
    Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 sheet puff pastry
    6 eggs
    1 cup cream
    2 tablespoons melted
    2 cups tomatoes, peeled — seeded and diced
    1 cup Parmesan or Swiss cheese
    1 tablespoon oregano — chopped
    Salt and pepper

    Preheat oven to 350 degrees. Roll out puff pastry to fit inside a 10-inch
    shallow tart pan. Crimp
    edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly
    beat eggs, add cream
    and mix well. Add remaining ingredients and adjust seasonings to taste. Pour
    into tart shell and bake
    for 45 minutes to 1 hour, or until firm.

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

    NOTES : Yield: 6 to 8 serving

    Popularity: 5% [?]

  • Filed under: Soups, Vegetables
  • L.J’S CHILI CON CARNE Y JUDIA

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Chili Main dish
    Mexican

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 lb Stewing beef
    2 lb Pork
    3 cn Red kidney beans (14oz)
    1 cn Pinto beans (14oz)
    2 cn White kidney beans (14oz)
    3 cn Brown beans (14oz)
    1 cn Hunts tomato paste (large)
    1 c Ketchup
    2 lg Green peppers
    2 lg Red peppers
    1 tb Black pepper
    1 tb Salt, more or less
    1/2 c Chili powder
    1 c Potatoes, mashed *
    1/4 Banana, mashed *
    1 tb Lemon juice
    1 qt Tomatoes (canned, peeled)
    1 tb Crushed clilies,more or less
    2 tb Black mollasas
    2 ts Cumin seed, ground
    1 t Corriander seed
    1 t Paprika, Hungarian
    1 t Oregano
    1 t Cayenne pepper
    3 lg Spanish onions
    3 cn Mushrooms, button (8 oz ea.)

    * If plantains are available, don’t use the potato or banana…slice the
    plantain into 1/4 inch pieces

    Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with
    the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
    chilis, diced peppers and onions over night. Remove the meat and brown in a
    skillet. Takes a while but worth it. In large pot place put all the
    ingredients except the beans including the above marinade and slow cook for
    three hours. Next stir in your beans and cook slowly for one more hour. Do
    not cook with the lid on the pot as the chili will not “thicken”. If chili
    is not thick enough you can add flour (corn) mixed with water. With the
    thick “soupy” ring around the pot; stir back into the simmering chili.

    You might like the chili hotter or maybe milder, depends on your taste.
    What ever you do, don’t ruin the chili by making it hotter with hot sauces,
    this has a tendency to make the chili into “superficial” body heat not a
    deep solid heat.

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

    Popularity: 3% [?]

  • Filed under: Soups
  • Coconut Macaroons

    Recipe

    Title: Coconut Macaroons
    Categories: Cookies, Desserts
    Yield: 12

    2 egg whites
    1/8 ts salt
    1/8 ts cream of tartar
    1 ts vanilla
    3/4 c sugar
    1 1/2 c coconut, sweetened

    Place wax paper on cookie sheets. Beat the first 3 ingredients with
    electric mixer until soft peaks form. Beat in the vanilla and sugar until
    stiff. Fold in the coconut. Bake at 350 degrees for 20-25 minutes. Let
    cool before removing from cookie sheets.
    (These are good at Christmas–I sprinkle some colored sugar on before I
    bake) Walt

    Julie
    Michigan, USA
    —–

    Popularity: 5% [?]

  • Filed under: Soups
  • Title: Raspberry Cheesecake Cookie Pizza
    Categories: Cookies
    Yield: 16 servings

    3/4 c Butter or margarine
    3/4 c Sugar
    1 Egg yolk
    1 ts Vanilla
    1 1/2 c All-purpose flour
    8 oz Cream cheese; softened
    1 Egg
    1 tb Sugar
    1/3 c Seedless raspberry preserves
    1/4 c Sliced almonds; toasted

    Beat the butter or margarine in a large mixing bowl with an
    electric
    mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and
    beat till combined.
    Beat in egg yolk and vanilla till combined. Beat in as much of the
    flour
    as you can with the mixer. Stir in any remaining flour with a wooden
    spoon.
    Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake
    in a
    350~F oven about 25 minutes or till golden.
    Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon
    sugar till smooth. Spread over hot crust to within 1/2 inch of the
    edge.
    Dollop reserve on top. With a knife, carefully swirl preserve to
    marble.
    Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set.
    Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
    Makes 12
    to 16 servings Source: BH G Christmas Cookies 1995.

    —–

    Popularity: 2% [?]

  • Filed under: Beef, Soups
  • Silky Bean Curd Soup with Greens

    Recipe By :MONDAY TO FRIDAY SHOW #MF6605
    Serving Size : Preparation Time :
    Categories :New Text Import

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 cups chicken broth
    2 cups water
    1 teaspoon soy sauce
    2 tablespoons miso paste
    4 ounces silky soft bean curd, — cut into 1/2-inch dice
    8 ounces spinach, — stemmed and leaves washed
    Garnish crushed red pepper flakes; toasted sesame seeds

    Bring chicken broth and water to simmer with soy sauce. Whisk a few
    tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
    curd and spinach and cook over low heat for a minute to wilt. Return miso
    paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
    the seasoning. Garnish and ladle out.

    Yield: 2 servings

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

    Popularity: 7% [?]

  • Filed under: Soups
  • Green Or Red Enchiladas

    Recipe

    GREEN OR RED ENCHILADAS

    Recipe By :
    Serving Size : 5 Preparation Time :0:00
    Categories : Mexican Poultry
    Cheese/Eggs

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 c Basic Green Sauce
    1 c Dairy Sour Cream
    10 Flour Or Corn Tortillas — **
    3 c Cooked Chicken — Shredded
    1 c MontereyJack Cheese — Shredded
    1 Dairy Sour Cream
    Basic Green Sauce
    Servings: 8
    1 c Onions — Chopped, 2 Med.
    1/2 c Vegetable Oil
    10 oz Fresh Spinach — Chopped
    1/2 lb Tomatillos — Coarsely Chopped
    4 oz Green Chiles — Chopped, 1 cn
    2 Cloves Garlic — Crushed
    1 tb Oregano Leaves — Dried
    1 c Chicken Broth
    2 c Dairy Sour Cream

    Servings: 5

    Cook and stir onions in oil in a 3-quart saucepan
    until tender. Stir in remaining ingredients except
    broth and sour cream. Cover and cook over medium heat
    for 5 minutes, stirring occasionally. Place mixture
    in food processor workbowl fitted with steel blade or
    in a blender container; cover and process until
    smooth, about 1 minute. Return mixture to saucepan;
    stir in broth. Heat to boiling; reduce heat. Simmer
    uncovered for 10 minutes. Stir in sour cream. Cover
    and refrigerate any remaining sauce.

    Makes about 4 cups of sauce.

    ** Tortillas should be 6-inches in diameter and
    should be warm.

    Prepare basic green sauce and stir in the 1 cup of
    sour cream. Heat oven to 350 degrees F. Dip each
    tortilla into the sauce to coat both sides. Spoon 1/4
    cup of the shredded chicken onto each tortilla and
    roll up. Place seam sides down in a 13 X 9 X 2-inch
    ungreased baking dish. Pour remaining sauce over
    enchiladas and sprinkle with the cheese. Bake,
    uncovered, until cheese is melted, about 15 minutes.
    Serve warm with sour cream.

    RED ENCHILADAS:

    Substitute 2 cups of the Basic Red Sauce for the Basic
    Green sauce. Substitute 3 cups of shredded cheese or
    cooked beef for the chicken.

    Basic Red Sauce

    Servings: 4

    8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion;
    Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable
    Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves;
    Dried 1 Tbs Cumin Seed 1 tsp Salt

    Cover chiles with warm water. Let stand until
    softened, about 30 minutes; drain. Strain liquid;
    reserve. Remove stems, seeds and membranes from
    chilies. Cook and stir onion and garlic in oil in a
    2-quart saucepan until onion is tender. Stir in
    chilies, 2 cups of the reserved liquid and the
    remaining ingredients. Heat ot boiling, reduce heat.
    Simmer, uncovered, 20 minutes; cool. Pour into a food
    processor workbowl fitted with steel blade or into a
    blender container; cover and process until smooth.
    Cover and refrigerate up to 10 days.

    Makes about 2 1/2 cups sauce.

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

    Popularity: 4% [?]

  • Filed under: Ethnic, Soups
  • Fruit Soup

    Recipe

    Title: Fruit Soup
    Categories: Fruits Soups
    Servings: 2

    2/3 c Apricot Nectar
    1 t Cornstarch
    1 T Brandy
    1 T Honey
    1/8 t Ground Allspice
    1 c Peeled Sliced Fruits *

    * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
    apricots, nectarines, or plums; or halved and pitted dark sweet
    cherries.
    ————————————————————————-
    In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
    brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2
    to 3 minutes or till the mixture is thickened and bubbly, stiring every 30
    seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45
    seconds to 1 minute or till heated through. Chill thoroughly, if desired.
    Serve hot or cold.

    —————————————————————————–

    Popularity: 5% [?]

    Vienna Christmas Stollen

    Recipe

    Title: VIENNA CHRISTMAS STOLLEN
    Categories: Breads
    Yield: 2 servings

    1 1/2 c Milk;scald/cool to lukewarm
    3 1/2 Yeast;dry/envelopes
    3/4 c Water; lukewarm
    3 c Flour; sifted
    1/2 c Eggs; yolks/lightly beaten
    3/4 c Sugar
    2 ts Salt
    1 c Flour
    1/2 c Butter; softened
    Flour; 10-11 c. as needed
    5 c Sultanas; (currants)
    1 1/2 c Almonds;chopped or slivered
    1 c Citron; chopped
    1/2 Lemon; rind only/grated
    2 ts Rum

    Milk should be cooled to about 100 degrees. Dissolve the yeast in the
    lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
    Cover the sponge with a cloth and let it ripen until bubbles appear on the
    surface and it is about to drop in the center. Pour the remaining milk over
    the sponge. Add the egg yolks, sugar and salt and beat until the
    ingredients are well blended. Add 1 cup flour and beat well. Blend in the
    butter. Add more flour gradually to make a smooth dough, or until 10 to 11
    cups have been added. Some flours absorb more liquid than others. Knead in
    the sultanas, almonds, and citron, along with the lemon rind which should
    be mixed with the rum. Knead the dough until the fruits and nuts are
    dispersed well through it and it is smooth. Dust the top lightly with flour
    and let it rise in a warm place about 45 minutes. Punch it down and let
    stand for 20 minutes. Divide the dough in half and knead the pieces until
    smooth. Let them stand for 10 minutes longer. Place one ball of dough on a
    lightly floured board, and with a rolling pin, press down the center of the
    ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
    make an elliptical shape 6 inches long and 3 1/2″ wide. The center rolled
    part should be 1/8″ thick and 4 inches long. Both ends should remain
    untouched, resembling rather thick lips. Place this rolled out piece of
    dough on a buttered baking sheet and brush the center part with melted
    butter. Fold one lip toward the other and on the top of it. Press the
    fingertips down near and below the lips, pulling somewhat apart. Give a
    pull away from each end, pointing them toward the lips. The shape should
    resemble a waning moon. Repeat the process with the second piece of dough.
    (Unless you have gone completely crazy by now! note: my comment, not
    Gourmet’s). Let the Stollen rise, covered in a warm place until they double
    in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375
    degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks.
    Brush them with butter and cover with vanilla sugar. Recipe will be posted
    under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet
    Books, Inc., 1959 Barbara Day
    :::GWHP32A

    —–

    Popularity: 3% [?]

  • Filed under: Soups, Vegetables, Vegetarian
  • Bureck

    Recipe

    Bureck

    Recipe By :Bob b1744@aol.com
    Serving Size : 8 Preparation Time :0:00
    Categories : Filo Ground Beef
    Main Dishes Onions

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 pound margarine or butter
    1 pound pkg. Filo pastry — thawed, if frozen
    1 1/2 pounds ground beef
    1 1/2 onion — chopped
    1/4 teaspoon garlic salt
    1/4 teaspoon cumin
    salt and pepper — to taste

    Melt margarine. In 13×9″ baking pan, layer 6 Filo sheets with melted butter
    and flicks of water to make bottom crust. Brown beef and onion. Add
    seasoniongs. Drain well. Place layer of meat on crust. Repeat layering until
    all meat is used. Top with remaining layer of Filo, at least 4 sheets. Seal
    edges. Bake for 1 hour at 350 F. or until brown and crusty. If not brown,
    turn on broiler briefly.

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

    NOTES : A real family favorite.

    Popularity: 6% [?]

  • Filed under: Appetizers, Jewish, Soups
  • Recipe Cloud

    African Alcohol American Appetizers Apples August Australian Bakery Bar B Q Basics Beans & Peas Beans & Rice Bean Sal Beans And Legumes Beans Legumes Beans Peas Bean Ss Beef Beverages Biscuits Bread:yeast Bread Bakers Mailing List Bread Banana Bread Biscuit Bread Info Bread Machine Bread Mailing List Breadmaker Bread No Bake Bread Rolls Breads Breakfast Brunch Cajun Cake Mix Misc. Flavors Cakes Candies Candy Canning Casseroles Ceideburg 2 Cheese Chicken Chile Chili Chinese Chocolate Christmas Condiments Cookies Cooking Live Cooking Right Show Cooky Bars Creole Crockpot Cyberealm Dairy Dessert: Cakes Dessert Breads Dessert Dinner Pie Dessert Dinner Pizza Desserts Diabetic Dips Dressings Dupree Easy Eat Lf Mailing List Eggs Electric Emeril Entrees Ethnic Fat Free Favorite Fish Foreign French Frisco Frostings Frozen Desserts Fruit Dinner Salad Fruits Game Garlic German Gifts Godiva Grains Greek Ground Beef Halloween Hamburger Harned 1994 Healthwise Healthy And Herb Spice Holiday And Gift Idea Holiday Christmas Holiday Gift Giving Recipes Holiday Gift Ideas Holiday Meals Holidays Holiday Treats Home Cookin Homemade Convenience Mixes Ice Cream Import Indian Indonesian Information Info Tips Irish Italian Jams Jewish Kids Kooknet Lamb Mt Lamb Mutton Legumes Londontowne Low Cal Low Fat Cal Low Fat Low Cal Main Courses Main Dishes Main Dish Low Cal 999 Main Dish Meats 999 Main Dish Meats Christmas Main Dish Meats Soups Main Dish Poultry Meats L.a. Times Main Dish Poultry Soups Main Dish Soups Vegetables Main Dish Vegetables Marinades Masterchefs Mcdougall Meat Beef Meat Dishes Meatless Meatloaf Meat Pork Meat Poul Meats Mexican Microwave Misc Misc Recipes Mixes Muffins New Imports New Text Import None Not Sent Nuts Oriental Pancakes Pasta PennDutch Pickles Pies Pizza Polkadot Pork Posted Potatoes Poultry Preserves Prodigy Pudding Quick Relishes Restaurants Rice Rolls Rubs Russian Salad & Vegetables Salad Dressings Salads Salsas Sandwich Sauces Sausage Seafood Sept Shrimp Side Dish Snacks Soup Chowder Souped Up Soup Main Dish Beef Soup Main Dish Vegetarian Soup Microwave Easy Main Dish Soups Southwest Spanish Spices Spreads Stews Tex Mex Thai Tofu Tomatoes To Post Tried Turkey Usenet Vegan Veg Cook Vegetable Dishes Vegetables Vegetarian Vietnam Wild Game

  • Sweet Home Theme. Powered by WordPressDesign by Print Out, sponsored by - Partnership, supported by - Business plan and Poker online.