House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Tex Mex

CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

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Popularity: 3% [?]

  • Filed under: Casseroles, Poultry, Tex Mex
  • Title: Peach Cobbler With Cheddar Biscuits
    Categories: Fruits, Desserts
    Yield: 6 servings

    1 qt Peaches; Sliced
    1 tb Lemon Juice
    3/4 c Sugar
    1 ts Almond Extract
    1 tb Cornstarch
    1 1/2 tb Butter
    1/4 ts Salt

    —————————CHEDDAR BISCUITS—————————

    1 c Biscuit Mix; Bisquick
    1/2 tb Butter; Melted
    1/2 c Cheddar; Md, Grated
    1/3 c Milk

    Preheat the oven to 400 degree F. Place the peaches in a greased
    baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the
    peaches. Sprinkle the lemon juice, almond extract over the peach mixture.
    Place the baking pan in the preheated oven and bake for 15 minutes.
    Meanwhile, make the biscuits by combining all of the ingredients, stirring
    well. Remove the baking pan and drop the dough onto the hot peach mixture
    and bake for an additional 20 minutes or until the biscuits are done. Serve
    warm with whipped topping or ice cream.

    Popularity: 3% [?]

  • Filed under: Appetizers, Beef, Tex Mex
  • Title: T.m.’s Gingerbread Cookies
    Categories: Cookies
    Yield: 30 servings

    3 c All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1 1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/2 c Margarine; softened
    1/2 c Light brown sugar; packed
    1 Large egg
    1/2 c Light molasses

    Recipe by: Jo Anne Merrill
    Preparation Time: 0:30
    1. Sift flour with baking soda, salt, ginger and nutmeg.
    2. In large bowl of electric mixer, beat margarine, sugar and egg at
    medium speed until light and fluffy. At low speed, beat in molasses until
    smooth.
    3. Gradually add flour, beating until well-combined and smooth. Form
    dough into a ball, wrap tightly and refrigerate overnight or at least 8
    hours.
    4. Divide dough into 4 parts and work with one part at a time,
    refrigerating the rest.
    5. On lightly floured surface, roll dough to 1/4-inch thickness. Use
    small gingerbread cutters or other cookie cutters about 2-1/2 inches
    around to cut out cookies. Use spatula to place cookies on lightly greased
    cookie sheets. Very gently, press small bits of dried fruit on dough to
    decorate.
    6. Bake in preheated 375-degree oven for 10-12 minutes or until
    browned. Do not overcook. Remove cookies to wire rack to cool. Continue
    with rest of cookie dough in same manner, greasing cookie sheet each time.

    Yield: About 30-36 cookies.

    —–

    Popularity: 5% [?]

  • Filed under: Beef, Tex Mex
  • Title: CHINESE ROAST PORK BUNS (BAU BUNS)
    Categories: None
    Yield: 1 servings

    ————————ROAST PORK————————
    1/4 c Firmly packed brown sugar
    1/4 c Ketchup
    2 tb Soy sauce
    2 tb Hoisin sauce
    1 tb Dry sherry
    1 Garlic clove, minced
    1 1/2 lb Pork steaks (1/2-inch thick)

    —————————SAUCE—————————
    1 tb Cornstarch
    1 tb Dry sherry
    1 tb Peanut oil
    1/2 c Chopped onion
    1/2 c Chopped water chestnuts
    1 tb Soy sauce
    1 tb Hoisin sauce
    1/2 c Chicken broth
    1 17.3 oz can Pillsbury
    -Grands Refrigerated
    -Buttermilk Biscuits

    —————————GLAZE—————————
    1 ts Sugar
    1 ts Water
    1 Egg white

    Heat the oven to 375 degrees. Line a broiler pan with
    foil. In blender container or food processor, combine
    all roast pork ingredients except pork. Blend until
    smooth. Generously brush both sides of the the pork
    steaks, reserving the remaining sauce. Place the pork
    steaks on the foil-line pan; bake 30 minutes. Brush
    both sides of pork with remaining sauce and bake 10 to
    20 minutes more until tender. Let cool. Finely chop
    the meat.

    In a small bowl, combine cornstarch and sherry. Blend
    well. Heat the oil in a wok and stir-fry onion and
    water chestnuts until the onion begins to brown. Add
    soy and hoisin; stir to coat. Add the chicken broth
    and stir in the cornstarch mixture. Cook and stir
    until thickened. Remove from heat; stir in pork.

    Separate the dough into 8 biscuits. Press or roll
    each into a 5-inch circle on a lightly floured
    surfance. Place about 1/3 cup of the pork mixture in
    the center and gather up the edges, pinch and twist to
    seal. Place seam side down on an ungreased cookie
    sheet. In a small bowl, beat the glaze ingredients
    until blended; brush over buns. Bake at 375 until
    golden brown. 8 sandwiches.

    Leah Smith leah@smith.chi.il.us

    —–

    Popularity: 7% [?]

    CREAM SAUCE FOR GAME HENS – GREAT CHEFS

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Sauces

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Drippings, from game
    — hens as they are
    — broiled
    1/4 c Wine, white
    1 t Shallots, minced
    1 t Garlic, minced
    1 t Onions, green, minced
    1/4 c Cream
    4 tb Butter

    Reduce the drippings from the hens for 5 minutes
    over high heat. After five minutes, discard any fat
    that’s in the pan and add wine to deglaze. Scrape up
    any little bits adhering to the pan. Reduce for a
    minute or two.

    Add cream, shallots, garlic, and green onion.
    Cook for two minutes more then remove the pan from the
    heat.

    Off the heat, swirl in butter to finish the sauce.

    Source: Great Chefs of New Orleans, Tele-record Productions – 1983
    : – 747 Magazine Street, New Orleans, LA 70130
    : Chef Gunter Preuss, Versailles Restaurant,
    New Orleans

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    Popularity: 4% [?]

    Pumpkin Muffins- Ww

    Recipe

    PUMPKIN MUFFINS – WW

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Breads Muffins

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    1 c pumpkin 1 ts baking powder 1 ts cinnamon 4
    tb raisins 2 eggs 1/2 c carrots; grated 1 ts
    vanilla 2/3 c powdered milk 6 tb flour 10 pk sweet
    low 2 ts pumpkin pie spice

    Mix all ingredients. Spray muffin tin with Pam.
    Divide qually. Bake at 350 F. for 25 minutes. Makes
    12 muffins. Read this part carefully: Each serving of
    six (6) muffins, yes six muffins), equals the
    following WW Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1
    Protein and 1 1/2 Vegetables. This is a no fat recipe!
    You may substitute Egg Beaters for the eggs and Equal
    for the Sweet and Low. Freezes well.

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    Popularity: 6% [?]

  • Filed under: Soups, Tex Mex
  • Tropical Sweet Potatoes

    Recipe

    Tropical Sweet Potatoes

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Creole Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    4 c Sweet potatoes,cooked

    Butter or margarine

    1 cn Cream of coconut (15oz)

    1/2 c Flaked coconut (toasted)

    1. Arrange sweet potatoes in well-buttered rectangular baking dish.

    2. Bring coconut cream to a boil; lower heat and reduce cream to 2/3

    original volume.

    3. Pour hot coconut cream over prepared sweet potatoes; top with flaked

    coconut.

    4. Bake in preheated 350′F. oven until bubbly, about 30 minutes.

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    Popularity: 3% [?]

  • Filed under: Cheese, Tex Mex
  • CALIFORNIA SUNSHINE BREAD

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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 c Lukewarm water
    (110-115 degrees)
    3 tb Sugar — (needed for yeast
    -action)
    1 pk Instant active dry yeast
    2/3 c Orange juice — fresh (warmed
    -to room temperature)
    2 1/2 c All-purpose flour — unsifted
    1 t Salt
    3 tb Margarine — melted
    1 tb Orange rind — finely grated
    1 t Lemon rind — finely grated
    2 ts Vegetable oil — (to oil pans)

    Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
    until completely dissolved. Add warm oranged juice and beat until
    well blended. Add 1 cup of the flour gradually, beating gently
    smooth. Cover bowl and set in a warm place until bubbly and light
    (30-40 minutes). Add salt, margarine, and grated orange and lemon
    rinds; beat gently to mix. Stir in remainng flour gradually, mixing
    well. Trun onto a lightly floured board and knead until smooth and
    elastic (about 10 minutes). Place in a large, oiled bowl, turning
    dough around to to coat all over. Cover bowl; place in warm place
    until dough has doubled in size (1 -2 hours). Punch dough down in
    several places. Knead on board for 5 minutes. Shape into a loaf and
    place in an oiled 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan. Cover and let
    rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
    bread has risen, bake 35-45 minutes. When done, remove bread from pan
    and cook on wire rack.

    Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE (1 oz slice)
    Low-sodium diets: Omit salt. Substitute salted margarine.

    Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
    R.D.,M.S. and Katharine Middleton

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    Popularity: 18% [?]

    Blackberry Coffee Cake

    Recipe

    Title: BLACKBERRY COFFEE CAKE
    Categories: Fruit, Coffeecake
    Yield: 1 servings

    3 oz Cream cheese
    1/2 c Sugar
    1/2 c Strawberry preserves
    1/2 c Coconut
    1/2 c Nuts
    1/2 c Milk
    1 Pack blackberry muffin mix

    Cream together cheese sugar. Stir in preserves, coconut, nuts
    milk. Then add muffin mix, stirring just to mix. Pour into greased,
    round 9″ cake pan. Bake at 350 for about 30 minutes or unitl done.
    The top can be sprinkled with powdered sugar.

    MMMMM

    Popularity: 12% [?]

  • Filed under: Condiments, Dips, Mexican, Sauces, Tex Mex
  • Title: BAKED “FRENCH FRIES”
    Categories: Diabetic, Vegetables, Side dish
    Yield: 5 servings

    2 lg Potatoes
    1 tb Vegetable oil;
    1/2 ts Salt
    1/8 ts Paprika;

    Preheat oven to 450 F degree. Peel potatoes and cut
    into slices 4 inches long and 1/4 inch wide; place in
    a bowl of iced water to crisp. Just before cooking,
    turn onto paper towel and pat dry. Spread pieces in
    one layer of a shallow baking pan. Sprinkle with the
    vegetables oil. Shake pan to spread oil evenly over
    potatoes. Bake 30-40 minutes, turning frequently,
    until gold brown. Empty potatoes onto paper towels.
    Sprinkle with salt and paprika.

    Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT
    EXCHANGE

    CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
    Low-sodium diets: Omit salt. Use a seasoned salt
    substitute, if allowed by your doctor.

    Source: The Art of Cooking for the Diabetic by Mary
    Abbortt Hess,R.D.,M.S.

    Brought to you and your via Nancy O’brion and her Meal
    Master

    —–

    Popularity: 10% [?]

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