Some Munchin' Mamas Recipes

Here are the divine recipes of the 1st installment of the Munchin' Mamas Club - they were all absolutely fantastic and come HIGHLY recommended! The theme for February was, "a dish I love" - so these are all dishes held near and dear to the members' hearts. Bon appétit!

Round Steak in Mushroom Gravy
Ingredients
1 lb round steak
Flour to coat meat
1 tablespoon Crisco
1 tablespoon butter
Salt and pepper to taste
1 can cream of mushroom soup

Directions

1. Cut one "slice" of round steak (approx. 1 lb.) into pieces (trim off fat).
2. Cover in flour.
3. In pan, melt 1 tbsp of Crisco lard and 1 tbsp of butter/margarine.
4. Put meat in pan, and salt and pepper meat.
5. Brown meat quickly on both sides.
6. Add 1 can of cream of mushroom soup (10 3/4 oz.), plus one can of hot water.
7. Lower heat and stir.
8. Simmer with lid until meat is tender (1 1/2 to 2 hours); can be served over anything (mashed potatoes, noodles, rice, etc.).

Cheese Potato Casserole
Ingredients
2 lbs. frozen hash brown potatoes (or fresh shredded)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
2 cans cream of chicken soup, undiluted
2 c. cheddar cheese, grated
2 c. sour cream
2 c. corn flakes, mixed with 1/4 cup butter

Directions

1. Thaw potatoes and combine with all ingredients except corn flakes. 
2. Sprinkle corn flakes (buttered) on top. 
3. Use a 3 quart casserole or large flat glass baking dish. Bake for 45 minutes at 350 degrees. Makes 2 dishes.

Serves 10 to 12 people. This is a wonderful potato dish to serve with ham or brisket. It freezes well, so you can make this recipe and freeze half.


Cream Puffs
Ingredients
2 (3.4 oz) packages jell-o brand vanilla instant pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp. salt
1 cup all-purpose flour
4 eggs

Directions

1. Mix together vanilla instant pudding mix, cream, and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.
4. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. 
5. Drop by tablespoonfuls onto an ungreased baking sheet.
6. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
7. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Makes about 2 dozen.


Braised Chickpeas
Ingredients
2 teaspoons olive oil
2 onions, chopped
3 garlic cloves, minced
One 19 oz can chickpeas rinsed & drained
One 14oz can diced tomatoes
1/3 cup chopped flat-leaf parsley (I used dried b/c I don't like the texture of fresh)
3 tablespoons chopped mint
1/2 teaspon freshly ground black pepper
2 teaspons fresh lemon juice

Directions

1. Heat oil in skillet, add onions, cook 5 minutes until soft.
2. Add garlic, cook 1 minute.
3. Stir in remaining ingredients except for lemon until boiling; reduce heat and simmer uncovered until thinckened, 10-15 minutes.
4. Stir in lemon juice

Makes 4 servings. 3 WW points per serving.


Baked Brie
Ingredients
Wedge of creamy Brie
Jam of choice
Tube of refrigerated crescent dough

Directions

1. Line a baking pan with 3/4 of the crescent dough.
2. Break up wedge of brie into smaller chunks and place on top.
3. Cover with half a jar of jam.
4. Piece the remaining dough on top.  
5. Cook on 350 approx 20 minutes or until light golden brown.

Creamy Macaroni & Cheese
Ingredients
2 Tablespoons Butter
1 Cup Cottage Cheese (Not Lowfat)
2 Cups Milk (Not Skim)
1 tsp dry mustard
Pinch Cayenne
Pinch Nutmeg
1/2 tsp salt
1/4 tsp black pepper
1 pound sharp or extra sharp cheddar, shredded or grated
1/2 pound elbow macaroni, UNCOOKED

Directions

1. Heat oven to 375F and position rack in upper third of oven. Use 1 tsp butter to butter a 9 inch round or square baking pan.
2. In a blender, puree cottage cheese, milk, mustard, cayenne, pepper, nutmeg, and salt together.
3. Reserve 1/4 cup shredded cheese for topping. In a large bowl, combine remaining shredded cheese, milk mixture, and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
4. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.
5. Bake, uncovered, 30 minutes more until browned. Cool 15 minutes prior to serving.