The Melting Pot 2.0

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---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Chicken Categories: Citrus Chicken Poultry Servings: 1 1/2 ea Large Chicken Breast * 1/4 c Cooked Rice 1/8 t Finely Shredded Orange Peel 1 x Dash Cinnamon 1/4 c Orange Juice 3/4 t Cornstarch 1 T Broken Walnuts 1 x Cucumber Rose (Opt.) * Half chicken breast should be skinned and boned. ~------------------------------------------------------ ~----------------- Place chicken, boned side up between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken lightly with salt to taste. In a small bowl, stir together the shredded orange peel, cooked rice, and ground cinnamon. Spoon the rice-orange peel mixture atop the chicken breast portion, spreading it to within a 1/4 inch of edges. Fold in sides of chicken breast and roll up, jelly-roll style, starting at one end. Place chicken roll, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 50% of power for 4 to 5 minutes or till chicken is tender, rotating the dish a half-turn after 2 minutes. Transfer chicken roll to a plate. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power about 1 minute or till the orange juice mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnuts. Spoon the orange sauce atop the chicken roll on the plate. Garnish with cucumber rose, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salmon Steaks With Wine Sauce Categories: Salmon Wine Fish Main dish Servings: 1 4 oz (1) Salmon Steak * 1 t Cooking Oil 1 1/2 t Butter Or Margarine 1/4 t Cornstarch 1 x Dash White Pepper 1/4 c Half & Half Light Cream 1 ea Large Beaten Egg Yolk 1 T Dry White Wine 1 x Seedless Green Grapes (Opt.) * Salmon Steak may be either fresh or frozen. ~------------------------------------------------------ ~----------------- Thaw salmon steak, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steak in the browning dish. Micro-cook, covered, on 100% powter for 30 seconds. Turn the salmon steak and micro-cook, covered on 50% power for 1 to 1 1/2 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steak stand, covered, while preparing the wine sauce. For wine sauce, in a 2-cup measure micro-cook the butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till the cream mixture is thickened and bubbly, stirring once. Stir HALF of the hot cream mixture into the beaten egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 50% of power for 30 seconds, stirring once. Stir till mixture is smooth. Stir in dry white wine. Transfer the almon steak to a plate. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab-Topped Shrimp Categories: Crab Shrimp Seafood Main dish Servings: 1 6 ea Lge. Shrimp * 1 T Sliced Green onion 1 T Butter or Margarine 1/2 t Lemon Juice 1 x Dash Bottled HotPepper Sauce 2 1/4 oz Canned Crab Meat ** 1 T Fine Dry Bread Crumbs 1 x Lemon Wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------ ~----------------- Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl micro-cook sliced green onion and butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange and Peanut Sweet Potatoes Categories: Nuts Vegetables Servings: 1 1 ea Med. Sweet Potato 1/8 t Finely Shredded Orange Peel 1 T Orange Juice 3/4 t Cornstarch 2 t Honey * 1 T Peanuts * Maple or maple-flavored syrup can be used in place of honey. ~------------------------------------------------------ ~----------------- Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored) syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Citrus Dumplings Categories: Citrus Fruits Servings: 1 1/4 t Finely Shredded Orange Peel 1/4 c Orange Juice 1 t Cornstarch 1/8 t Ground Cinnamon 5 1/2 oz Mandarin Orange Sect., Drain 1/4 c Bisquick 1 T Sugar 1 T Milk 1/2 t Sugar 1 x Dash Ground Cinnamon In a 20-ounce casserole stir together orange juice, corn starch, and 1/8 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in the drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till mixture is heated through. Meanwhile, for dumplings, stir together Bisquick and 1 T sugar. Add milk, stirring just till moistened. Drop mixture into two mounds atop the hot orange mixture. Micro-cook, uncovered, on 50% power for 4 to 5 minutes or til dumplings are just set. Stir together the 1/2 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stirred Custard Sauce Categories: Sauces Fruits Servings: 1 1 ea Large Beaten Egg Yolk 1/3 c Half & Half Light Cream 2 t Sugar 1 x Dash Salt 1 1/2 t Gallaiano, BrandyOr Ameretto 1/4 t Vanilla ------------------------FRESH FRUIT------------------------ 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pinapple Chunks In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chil Con Queso Categories: Chili Appetizers Servings: 1 2 T Chopped Onion 1/2 t Butter Or Margarine 1/4 c American Cheese Spread 1 ea Small Tomato * 1 T Green Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nutty Cheese Brulee Categories: Cheese Nuts Appetizers Servings: 1 2 oz Brie Cheese, Rind Removed OR 2 3/4 oz Camembert CheeseRind Removed 2 t Ice Cream Topping * 1 T Broken Pecan or Walnuts --------------------------DIPPERS-------------------------- 1 x Flat Bread OR 1 x Unsalted crackers 1 x Apple Or Pear Slices * Ice cream toppings can be one of the following: strawberry, ~------------------------------------------------------ ~----------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Irish Coffee Categories: Beverages Servings: 1 3/4 c Warm Water 1 1/2 t Instant Coffee Crystals 2 T Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * * Dessert Topping should be in a pressurized can. ~------------------------------------------------------ ~----------------- In a nonmetal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Spice Tea Categories: Beverages Servings: 1 1 c Warm Water 1 1/2 t Honey 1 ea Slice Lemon 1 ea 1" Stick Cinnamon, Broken 1 ea Tea Bag 1 x Lemon Slice (Opt.) In a nonmetal mug combine water, honey, lemon slice, and cinnamon. Micro-cook mixture, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Add tea bag. Cover and steep for 4 minutes. Remove tea bag, lemon slice, and cinnamon. Garnish with an additional lemon slice, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Hamburger Soup Categories: Hamburger Meats Soups Main dish Servings: 2 1 ea Lge. Carrot, Thinly Sliced 2 T Chopped Onion 1 T Water 1/2 lb Lean Ground Beef 1 c Tomato Sauce 1/2 c Water 2 T Dry Red Wine 1/2 t Sugar 1/4 t Salt 1 x Dash Garlic Powder 1 x Dash Pepper 2 T Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sour Cream Burgers Categories: Hamburger Main dish Meats Servings: 2 1/4 c Dairy Sour Cream 2 T Sliced Green Onion 4 t Fine Dry Bread Crumbs 1/4 t Salt 1 x Dash Pepper 1/2 lb Lean Ground Beef 2 ea Hamburger Buns * 1 x Lettuce Leaves 2 ea Thin Slices Tomato 1 x Dairy Sour Cream (Opt.) * Hamburger buns should be split, toasted and buttered. ~------------------------------------------------------ ~----------------- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lasagna Rolls Categories: Pasta Main dish Meats Servings: 2 1/2 lb Bulk Italian Sausage 1/4 c Chopped Onion 1 ea Large Beaten Egg 1/2 c Cream-style Cottage Cheese 2 T Grated Parmesan Cheese 4 ea Lasagna Noodles, Cooked 8 oz (1 can) Pizza Sauce 1 T Water or Dry Red Wine 1/4 c Shredded Mozzarella Cheese Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 2 4 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1 c Apple Chopped (1 Med) 1/3 c Cornbread Stuffing Mix 2 T Apple Juice Or Cider 1/2 lb Bulk Pork Sausage 1/4 c Water 1/3 c Apple Juice Or Cider 1 t Cornstarch 1/2 t Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lamb And Pine Nut Stir-Fry Categories: Lamb Main dish Servings: 2 4 oz Boneless Lamb 1/3 c Water 1 T Oyster Sauce * 1 1/2 t Cornstarch 1 t Grated Gingerroot 1/2 t Instant Chicken Bouillon 1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh Mushrooms 2 T Water 1 T Cooking Oil 1/4 c Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~------------------------------------------------------ ~----------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Chicken Categories: Chicken Citrus Main dish Poultry Servings: 2 1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice 1/4 t Finely Shredded Orange Peel 1 x Dash Ground Cinnamon 1/2 c Orange Juice 1 1/2 t Cornstarch 2 T Broken Walnut Meats 2 x Cucumber Roses (Opt.) * Chicken Breast should be skinned and boned. ~------------------------------------------------------ ~----------------- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Citrus-Buttered Lobster Tails Categories: Seafood Lobster Citrus Main dish Servings: 2 16 oz (2) Frozen Lobster Tails 1/2 c Water 1/4 c Butter Or Margaine 1 T Lemon Juice 1/2 t Finely Shredded Orange Peel 1/8 t Salt 1 x Dash Ground Ginger 1 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 2 1/4 c Quick-cooking Rolled Oats 1/2 c Unbleached Flour 2 T Sugar 1/2 t Baking Powder 1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk 2 T Cooking Oil 2 T Milk 1/4 c Broken Walnuts, Toasted 2 T Raisins 2 t Unbleached Flour 1 t Brown Sugar 1 t Butter or Margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Muffins Categories: Muffins Breads Servings: 2 1/3 c Unbleached Flour 1/3 c Yellow Cornmeal 2 T Sugar 1 1/2 t Baking Powder 1/4 t Salt 1 ea Large Beaten Egg 1/4 c Milk 4 t Cooking Oil 1 x Yellow Corn Meal In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rice Pilaf Categories: Rice Main dish Vegetables Servings: 2 1/2 c Sliced Fresh Mushrooms 2 ea Green Onions, Sliced 1 T Butter Or Margarine 2/3 c Water 1/3 c Regular Long Grain Rice 1/4 ea Med. Bell Pepper * 1/4 t Salt 1/4 t Dried Sage, Crushed 2 t Snipped Parsley * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~------------------------------------------------------ ~----------------- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Herbed Tomato Soup Categories: Herbs Soups Servings: 2 2 T Chopped Onion 1 T Butter Or Margarine 8 oz (1 Can) Tomato Sauce 1/4 t Dried Basil, Crushed 1/8 t Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper 1 c Water 1 t Instant Chicken Bouillon 1 x Parmesan Croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Mushroom Soup Categories: Mushrooms Soups Servings: 2 1/4 c Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 t Cornstarch 1 t Instant Beef Bouillon 1/2 t Worcestershire Sauce 1/8 t Dry Mustard 1 x Dash Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 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. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 2 1/4 c Water 1 T Soy Sauce 1 t Cornstarch 1 x Dash Crushed Red Pepper 1 ea Med. Carrot * 2 t Water 3 oz Frozen Pea Pods 2 T Broken Walnuts 1 t Butter or Margarine * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------ ~----------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange And Peanut Sweet Potatoes Categories: Nuts Fruits Vegetables Servings: 2 2 ea Med. Sweet Potatoes 1/4 t Finely Shredded Orange Peel 2 T Orange Juice 1/2 c Orange Juice 2 t Cornstarch 4 T Honey Or Maple (flvrd) syrup 2 T Peanuts Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rice-Stuffed Artichokes Categories: Artichokes Rice Vegetables Servings: 2 2 ea Med. Artichokes 2 t Lemon Juice 1/4 c Water 1/2 c Shredded Carrot 1/4 c Sliced Green Onion 2 T Butter Or Margarine 1/4 t Dried Sage, Crushed 1 c Cooked Rice 1/2 c Chicken Broth 1 t Lemon Juice 3/4 t Cornstarch 1 x Dash White Pepper 1 ea Large Beaten Egg Yolk Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Swiss-Sauced Broccoli Categories: Cheese Vegetables Sauces Servings: 2 6 oz Fresh Broccoli 2 T Water 1/8 t Salt 2 t Butter Or Margarine 1 1/2 t Unbleached Flour 1 x Dash Salt 1 x Dash White Pepper 1/3 c Milk 1/4 c Shredded Swiss Cheese Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pie Pastry Categories: Nuts Pies Servings: 2 1/2 c Unbleached Flour 2 T Finely Chopped Pecans 1/4 t Salt 3 T Shortening Or Lard 1 x Cold Water 1 x Dried Beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pudding Categories: Nuts Desserts Servings: 2 1 T Butter Or Margarine 1 ea Large Beaten Egg 1/3 c Dark Corn Syrup 1/4 t Vanilla 2 T Unbleached Flour 1/8 t Baking Powder 1/4 c Chopped Pecans 1 x Powdered Sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Con Queso Categories: Chili Appetizers Servings: 2 1/4 c Chopped Onion 1 t Butter Or Margarine 1/2 c American Cheese Spread 1 ea Med. Tomato * 2 T Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Amaretto Coffee Categories: Beverages Servings: 2 1 1/2 c Warm Water 1 T Instant Coffee Crystals 1/3 c Amaretto 1 x Dessert Topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------ ~----------------- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chocolate Float Categories: Chocolate Ice cream Beverages Servings: 2 2 c Warm Water 2 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or ~------------------------------------------------------ ~----------------- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Pate Categories: Low-cal Chicken Appetizers Servings: 6 1 1/2 c Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened 3 T Chopped Onion 2 T Dry Sherry 2 T Mayonnaise (diet) 2 t Lemon juice 1/4 t Hot sauce 1/8 t Ground Nutmeg 1 ds Paprika Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chilled Chicken with Dill Sauce Categories: Low-cal Chicken Barbq Servings: 8 8 x Boneless Chicken Breast * 1/2 c Italian salad dressing (diet 2 T Water 1 T Lime juice 1 T White wine vinegar 1 x Clove Garlic, crushed 8 x Lime wedges ------------------------DILL SAUCE------------------------ 1/2 c Plain low-fat Yogurt 1/4 c Low-fat Cottage Cheese 1 1/2 t Lime juice 1 1/2 t Chopped Green Onion 1/2 t Dried whole Dillweed 1/8 t White pepper * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cold Fruited Chicken Categories: Low-cal Chicken Servings: 4 1/4 c Dried Apricot halves, 1/4ed 1/4 c Chopped red onion 2 T Dry White Wine 2 T Unsweetened Orange juice 1 1/2 t Red wine Vinegar 2 c Chicken Breast (chop, cooked 1/2 c Orange segments(coarse chopp 1/2 c Seedless Red or Green Grapes 1/4 c Sliced Almonds, toasted 1/4 c Chopped fresh Parsley 1/4 t Pepper 1/8 t Salt 1 ds Red pepper 4 x Leaves Red Leaf Lettuce Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken-Vegetable Pot Pies Categories: Low-cal Chicken Main-dish Servings: 6 12 oz Chicken Breast halves 2 1/2 c Water 2 x Med Baking potatoes * 1/2 c Chopped Celery 1 t Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables 2 T Unsalted Margarine 2 T Flour 1 c Skim Milk 1 t Poultry seasoning 4 oz Can drained sliced Mushrooms ---------------------------CRUST--------------------------- 1 c Flour 1 t Baking powder 1/4 t Salt 1 T Plus 1 1/2 t Margarine 1/2 c Nonfat Buttermilk * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Chicken Popovers Categories: Low-cal Chicken Servings: 6 2 c Water 18 oz Skinned Chicken Breast halve 1 x Lge Carrot, scraped, sliced 1 x Sm Onion, sliced 1 x Sm Onion, chopped 1 1/4 c Flour, divided 1/4 t Dried Tarragon 1 3/4 c Skim Milk, divided 1/2 c Plain low-fat Yogurt 1/4 c Dry white Wine (or Chablis) 1/2 c Frzn English Peas, thawed 2 T Chopped Pimento 1/4 t Salt 2 x Eggs Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Chicken Dinner Categories: Low-cal Chicken Indian Servings: 6 2 1/2 c Water 1 c Brown Rice, uncooked 1 1/2 t Chicken bouillon powder 6 x Chicken breast halves * 2 1/2 c Water 1/2 t Curry powder 1/4 t Salt 2 c Unsweetened Orange juice 2 T Cornstarch 2 T Dry Sherry 1 t Groung Ginger 1 t Grated Orange rind 2 c Diagonally sliced Celery 1 x Lg sweet Red Pepper ** 1 x Lg Green Pepper ** * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tropical Chicken Kabobs Categories: Low-cal Chicken Barbq Servings: 6 1/3 c Lime Juice 1 T Vegetable oil 1 T Honey 6 x Chicken Breast Halves * 12 x Pearl Onions, peeled 1 x Lg Green Pepper ** 1 x Papaya, peeled ** 1 1/2 c Fresh Pineapple Chunks * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanish Saffron Chicken Categories: Low-cal Chicken Servings: 6 6 x Chicken Breast halves * 1/4 t Ground Pepper 1 x Med Onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh Mushrooms, sliced 1 c Water 2 t Paprika 1 t Dry Chicken Bouillon powder 1/2 t Saffron threads (or Tumeric) 1 c Frzn English Peas 2 T Sliced Ripe Olives (pitted) 1/4 c Skim Milk 1 T Cornstarch 2 T Water 3 c Hot cooked long-grain Rice * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Lime Chicken Categories: Low-cal Chicken Barbq Servings: 6 1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper 1/2 t Grated Lime rind 2 T Lime juice 1 c Dry White Wine (or Chablis) 6 x Chicken breast halves * * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crispy Mustard Chicken Categories: Low-cal Chicken Servings: 4 2 T Mayonnaise (diet) 2 T Prepared Mustard 1/4 c Wheat germ 1/3 c Fine, dry Bread Crumbs 1/2 t Ground Thyme 1/4 t Salt 4 x Chicken Breast halves * * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey-Baked Chicken Categories: Low-cal Chicken Servings: 6 3 lb Broiler/fryer Chicken,skined 3/4 c Shredded yellow Squash 3/4 c Shredded Zucchini 1/2 c Finely chopped Onion 1/2 c Finely chopped Celery 1 1/4 c Toasted,wholewheat Breadcrum 1 x Clove Garlic, crushed 1 x Egg, beaten 1/4 c Chopped Pecans 1/4 t Salt 1/4 t Pepper 3 T Unsweetened Apple Juice 2 T Honey Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Chicken-Stuffed Peppers Categories: Low-cal Chicken Servings: 4 4 x Lg sweet red Pepper 1 T Sesame oil 1 x Clove garlic, minced 1 t Minced fresh Gingerroot 1/2 c Finely chopped Carrots 1/4 c Thinly sliced Green onions 1 c Finely chopped Chicken * 1 c Cooked regular Rice 1/2 c Frzn English Peas, thawed 1 x Egg, beaten 1 T Plus 1 1/2 t Soy sauce 1/8 t Salt * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Etouffee Categories: Low-cal Chicken Servings: 8 1 x Lg Onion, chopped 1 x Sm Green Pepper, chopped 1/2 x Sm Sweet Red Pepper, chopped 2 x Stalks Celery, chopped 1 x Clove garlic, minced 2 T Margarine 2 T Flour 3 c Chopped,cookd Chicken Breast 3/4 c Water 3/4 t Dry Chicken bouillon powder 1/2 t Dried whole Thyme 1/4 t Salt 1/4 t Red pepper 1 ds Hot sauce 2 c Hot cooked parboiled Rice 1 T Chopped fresh Parsley Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crispy Chicken Drumsticks Categories: Low-cal Chicken Servings: 4 8 x Chicken Drumsticks,skinned * 1 1/2 c Dry whole wheat Breadcrumbs 1/4 c Grated Parmesan Cheese 2 T Minced fresh Parsley 1/4 t Garlic powder 1/8 t Pepper 1/3 c Skim Milk * about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Scampi-Style Chicken Thighs Categories: Low-cal Chicken Servings: 4 4 x Skinned Chicken Thighs * 1/3 c Fresh squeezed lemon juice 2 T Minced fresh Parsley 2 T Dry White Wine (or Chablis) 1 T Margarine, melted 1 T Olive oil 1 x Clove Garlic, minced 1/8 t Onion powder 1/8 t Paprika * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apricot Chicken Thighs Categories: Low-cal Chicken Servings: 6 1/2 c Apricot nectar 1/4 c Dry sherry 2 T Soy sauce 1 T Lemon juice 1 T Prepared Mustard 1/2 t Ground Ginger 6 x Chicken thighs(2 lb),skinned 12 x Dried Apricot halves Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Thighs Marengo Categories: Low-cal Chicken Servings: 6 6 x Chicken Thighs(2 lb),skinned 1/2 t Salt 1/4 t Pepper 2 t Olive oil 1 c Sliced fresh Mushrooms 4 x Green onions, sliced 1 x Clove Garlic, minced 1/2 c Dry White Wine (or Chablis) 1/4 t Dried whole Thyme 2 x Med tomatoes, cut in wedges 1 T Minced fresh parsley Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Granny's Broth (Cawl Marngu) Welsh Categories: Soups Servings: 4 2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip) 1/2 lb Carrots 1 lb Potatoes 2 ea Large leeks 1 oz Parsley 1/2 oz Flour 1 x Salt and pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tregaron Granny's Broth (Cawl Mamgu Treagon) W Categories: Soups Servings: 6 1 1/2 lb Bacon 1 lb Shin beef 1 ea White cabbage 1/2 lb Carrots 1/2 ea Small swede (Turnip) 1/2 lb Parsnips 1 lb Potatoes 1 ea Large leek 1 x Oatmeal to thicken Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brithyll a Chig Moch (Trout and Bacon) Welsh Categories: Fish Main dish Servings: 1 1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary 1 x Fresh thyme 1 x Fresh parsley 1 x Fresh sage 1 ea Rasher of bacon (per person) 1 x A little butter Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fnllyn Bara Lawr ae Oen Cymreig Alewn Crwstyn Categories: Meats Main dish Servings: 6 1 1/2 lb Loin lamb 3 oz Onions 4 oz Drippings 1 oz Mushroom trimmings 4 oz Breadcrumbs 2 oz Laverbread 12 oz Shortcrust pastry 1 x Seasoning 1 x Chopped parsley 1/2 x 1/2 Gill milk 1 ea Sliced tomato (for garnish) Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh Categories: Soups Servings: 8 1 1/4 lb Leeks 2 oz Butter 1/4 lb Roughly chopped onion 1 ea Roughly choped head Celery 5 pt Mutton stock 1 oz Roughly chopped parsley 1 x Salt and Pepper 5 oz Double cream Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pastai Persli (Parsley Pie) Welsh Categories: Main dish Servings: 4 4 oz Shortcrust pastry 1 x Desertspoon full plain flour 1/2 pt Milk 2 ea Eggs 1 T Chopped parsley 2 oz Choped steaky bacon 1 x Seasoning Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F) for 15 minutes. Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley. Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35 minutes. British Egg Information Service Leaflet. Welsh Fare Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475 ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Selsig Morgannwg (Glamorgan Sausages) Welsh Categories: Main dish Vegetables Servings: 6 5 oz Fresh white breadcrumbs 1 x Small onion finely chopped 3 oz Grated cheese 1 x Salt and pepper 1 x Pinch of mustard 2 ea Eggs 1 x Flour and raspings to coat Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil. Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic. British Egg Information Service Leaflet ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bara Brith (Currant Bread) Welsh Categories: Breads Servings: 16 1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 t Mixed spice 2 lb Plain flour 2 t Salt 6 oz Lard 1 oz Fresh yeast 1/2 lb Demerara sugar 2 ea Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pice Bach (Welsh Cakes) Welsh Categories: Cakes Servings: 8 1 lb Plain flour 1 t Baking powder 1 t Mixed spice 4 oz Margarine 4 oz Lard 6 oz Caster sugar 4 oz Currants 2 ea Eggs 1 x Milk SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tarten Riwbob (Rhubarb Tart) Welsh Categories: Desserts Servings: 8 --------------------------FILLING-------------------------- 1 lb Rhubarb, sliced 4 oz Sugar 1 x Water --------------------------PASTRY-------------------------- 8 oz Flour 4 oz Fat 1 oz Sugar 1 t Cinnamon 1 x Pinch mixed spice 1 x Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Teisen Sir Fon (Anglesey Cake) Welsh Categories: Cakes Servings: 6 10 oz Flour 4 oz Lard 3 oz Sugar 1 x Egg 1/2 t Bicarbonate 1 t Treacle 1 x Pinch mixed spice and ginger 4 oz Dried fruit 1 c Milk 1 x Pinch salt Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F). Croeso Cymreig. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tiessennau Mel (Honey Cakes) Welsh Categories: Cakes Servings: 6 4 oz Honey 1 t Cinnamon 4 oz Brown sugar 1 x Egg 1/2 lb Flour 1/2 t Bicarbonate of soda 4 oz Butter or margarine 1 x Caster sugar 1 x A little milk Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a little more sugar. Croeso Cymreig. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Categories: Appetizers Fish Servings: 4 3 oz Cooked and shelled mussels 1 oz Celery 1 oz Carrot 1 oz Breadcrumbs 4 ea Egg yolks 2 oz Herring roe 1 x Pinch mixed herbs 1 x Pinch dill weed 1 x Pinch crushed garlic 1 x Brandy & double cream to tst 1 x Seasoning Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Coygimwch dell Patagonia (Prawn Patagonia) We Categories: Main dish Fish Servings: 8 1 ea Small cauliflower 1 pt Thick Bechamel sauce 1 ea Teacup double cream 1/2 lb Peeled prawns 1/4 lb Caerphilly cheese 1 t Garlic salt 1 T Tomato ketchup 1 t Celery salt 1 t Ground bay leaf 1 t Turmeric 1 t Mustard powder Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spiced Chocolate Applesauce Cake Categories: Chocolate Fruits Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 t Baking Soda 1 t Cinnamon; Ground 1 t Salt 3/4 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 1 t Vanilla 1 c Applesauce 1 c Buttermilk 1/3 c ;Boiling Water -----------------CHOCOLATE FLUFF FROSTING----------------- 2 oz Unsweetened Chocolate 1/2 c Confectioners' Sugar; Sifted 1/4 c Butter Or Margarine;Softened 1 t Vanilla 2 ea Egg Whites; Large 1 c Confectioners' Sugar; Sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: West Haven Chocolate Cake Categories: Chocolate Cakes Fruits Desserts Servings: 16 8 oz Dates; Pitted, Chopped 1 t Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 T Cocoa; Baking 1/2 t Salt 1 c Shortening; Vegetable 1 c Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Victory Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 1/4 t Baking Soda 3/4 t Salt 3/4 c Shortening; Vegetable 1/3 c Sugar 1 1/2 c Corn Syrup; Dark 3 ea Eggs; Large, Separated 1 1/2 t Vanilla Extract 1 c Coffee; Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Whole Wheat Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1 1/2 c Sugar 1 c Flour; Unbleached, Sifted 3/4 c Whole Wheat Flour; Stirred 2 t Baking Soda 1 t Salt 1 c Butter Or Regular Margarine 1 c ;Water 1/4 c Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 c Sour Cream ----------------------COCOA FROSTING---------------------- 1/2 c Butter Or Regular Margarine 6 t Milk 1/4 c Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 t Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mayonnaise Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 3 c Flour; Unbleached, Sifted 1/3 c Cocoa; Baking 3 t Baking Soda 1/2 t Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c ;Cold Water 1 1/2 t Vanilla Extract -----------------FLUFFY CHOCOLATE FROSTING----------------- 1 c Brown Sugar; Packed 3 T Half And Half Or Light Cream 3 T Butter Or Regular Margarine 1/3 c Chocolate Chips; Semisweet 1/2 t Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Magic Cake Categories: Chocolate Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 2 c Sugar 3/4 c Cocoa; Baking 2 t Baking Soda 1 t Baking Powder 1 t Salt 2 ea Eggs; Large 1/2 c Vegetable Oil 1 c Coffee; Black, Strong 1 c Buttermilk 1 t Vanilla Extract ------------------HUNDRED DOLLAR FROSTING------------------ 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 c Confectioners' Sugar 1 T Vanilla 1 T Lemon Juice 1 c Walnuts; Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/4 c Cocoa; Baking 1 t Baking Soda 1 t Salt 1/2 c Butter Or Regular Margarine 1/2 c Vegetable Oil 1 3/4 c Sugar 2 ea Eggs; Large 1 t Vanilla Extract 1/2 c Buttermilk 2 c Zucchini; Unpeeled, Grated 6 oz Semisweet Chocolate Chips 3/4 c Walnuts; Chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Beet Chocolate Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 1 1/2 t Baking Soda 1/2 t Salt 1 1/2 c Sugar 3 ea Eggs; Large 1 c Vegetable Oil 1 1/2 c Beets; Pureed 2 oz Unsweetened Chocolate; * 1 t Vanilla Extract 1 x Confectioners' Sugar; Sifted * Melt and cool the 2 1-oz squares of baking chocolate. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Sauerkraut Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 2 1/4 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 1 t Baking Powder 1 t Baking Soda 1/4 t Salt 2/3 c Butter Or Regular Margarine 1 1/2 c Sugar 3 ea Eggs; Large 1 t Vanilla 1 c ; Water 2/3 c Sauerkaraut; * -----------------CREAMY CHOCOLATE FROSTING----------------- 1 oz Semisweet Chocolate 3 oz Cream Cheese; Softened 1 T Milk 1 c Confectioners' Sugar 1/8 t Salt 1/2 t Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sour Cream Chocolate Layer Cake Categories: Chocolate Cakes Desserts Servings: 12 2 c Flour; Unbleached, Sifted 2 c Sugar 1 1/4 t Baking Soda 1/2 t Baking Powder 1 t Salt 1/4 c Vegetable Shorteneing 3/4 c Sour Cream 1 t Vanilla Extract 2 ea Eggs; Large 1 c ;Water 4 oz Baking Chocolate -------------------------FROSTING------------------------- 1/3 c Butter Or Regular Margarine 3 c Confectioners' sugar 1/2 c Sour Cream 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old World Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 1/2 c Cake Flour; Sifted 1 1/4 c Sugar 1/3 c Cocoa; Baking 1 T Instant Coffee 1 1/3 t Baking Soda 3/4 t Salt 2/3 c Vegetable Shortening 1 c Buttermilk 1 t Vanilla Extract 2 ea Eggs; Large ------------------SWEETENED WHIPPED CREAM------------------ 1 c Heavy Whipping Cream 2 T Sugar 1 t Vanilla Extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Egyptian Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 3/4 c Flour; Unbleached, Sifted 2 t Baking Powder 1 t Cinnamon; Ground 1/8 t Cloves; Ground 4 oz Semisweet Chocolate 1/2 c ; Brewed Strong Coffee 1/2 c Butter Or Regular Margarine 1 c Sugar 2 ea Eggs; Large 1 t Vanilla Extract 1/2 c Milk ------------------CINNAMON WHIPPED CREAM------------------ 2 c Heavy Whipping Cream 1/4 c Sugar 2 t Vanilla Extract 1/2 t Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mile-High Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 t Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 t Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk ----------------------COCOA FROSTING---------------------- 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 t Vanilla Extract 1 t Lemon Juice 3 T Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Chocolate Cake Categories: Chocolate Cheese/eggs Cakes Desserts Servings: 12 2 c Cake Flour; Sifted 1 1/2 t Baking Soda 1 t Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 t Vanilla Extract 6 c Confectioners' Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 ea Eggs; Large 3/4 c Milk 1 T Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Vinegar Cake Categories: Chocolate Cakes Desserts Servings: 9 1 1/2 c Flour; Unbleached, Sifted 1 c Sugar 3 T Cocoa; Baking 1 t Baking Soda 1/2 t Salt 1 t Vanilla Extract 1 T Vinegar 5 T Butter Or Regular Margarine 1 c ;Water -----------------MOCHA CHOCOLATE FROSTING----------------- 1 3/4 c Confectioners' Sugar 3 T Cocoa; Baking 3 T Butter Or Regular Margarine 3 T Coffee; Brewed, Hot 1/2 t Vanilla Extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cinnamon French Toast Categories: Children Servings: 3 1 x Lge Egg, beaten 1/4 c Milk 1 t Vanilla extract 1/4 t Ground Cinnamon 3 x Slices Bread This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Protein Pancakes Categories: Children Servings: 4 1 1/2 c Unbleached (wheat) Flour 1/2 c Bran 1/4 c Rolled Oats * 1/4 c Soy Flour(in health stores) 1 t Baking powder 1/4 t Baking Soda 1 1/2 c Milk (or more) 2 x Eggs 3 T Plain Yogurt 2 T Light Sesame Oil * ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Clown Faces Categories: Children Eggs Servings: 1 1 x Lge Pancake 2 x Poached or fried Eggs 3 x Orange Slices 1/2 x Cherry Tomato Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Homemade Granola Categories: Children Nuts Servings: 8 4 c Rolled oats 1/2 c Wheat Germ 1/4 c Sesame Seeds 1/4 c Shelled Peanuts (or soybeans 2 T Light Sesame oil 1/4 c Honey 1 t Ground Cinnamon 1/2 t Grated Nutmeg or Cardamon Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds, and legumes lightly on a baking sheet for 5-10 minutes, until slightly browned. Remove and cool. Heat the honey and oil together in a small pan; drizzle it over the dry mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and cool. Add raisins, nuts, or dried fruit if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Veggie Spread Categories: Children Vegetables Cheese Spreads Servings: 3 1/4 c Grated Carrot 1/4 c Chopped Nuts 2 x Radishes, chopped fine 1 T Chopped onion 1 T Chopped Green Pepper 4 oz Cream Cheese Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * Lettuce Rollups: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes. * Turkey Rollups: Use turkey instead of lettuce and fill with the spread or filling of your choice. * Variations: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Turtles Categories: Children Servings: 1 1 x Apple 2 T Peanut Butter 5 x Grapes Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter (available in health stores.) Attach seedless grapes with toothpicks (remove before giving tio very young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the slits) Nice to serve as a lunch treat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Butter Caterpillars Categories: Children Servings: 1 1 x Banana 2 T Peanut Butter 1 x Grape Peel and slice a banana. Sprad slices with peanut or sesame butter and connect the slices. Add a grape up front for the head ("gluing" with more peanut butter.) If desired, make this a game with the child - what veggie can we add to make antennas? etc. (maybe a strip of celery.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sailor Frank Categories: Children Servings: 1 1 x Frankfurter 1 ds Mustard (opt, or ketchup) Use a semi-thawed frankfurter, which is easier to cut. With a knife, make a straight horizontal slit aboyt 1" from the top. On both sides of the frank, make a slit upward so the franks looks like it has 2 arms. From the bottom of the frank, make a 1" slit upwards, to make 2 legs. Broil in the oven. As the frank cooks, the "arms" and "legs" will curl out a bit, making it look more like a person. When done, remove from oven and decorate with mustard or ketchup. Put on eyes, a mouth, buttons, perhaps shoes, etc. Kids love this, especially if they can help with the decorating! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barley Soup Categories: Children Soups Servings: 6 2 qt Chicken Stock 1 c Bite-size cooked Chicken mea 1 x Small Onion, sliced in rings 1 x Rib Celery, chopped 1 x Sm Parsnip, sliced thin 1 c Pearl Barley 1 x Small strip Kombu * 1 t Dried basil 1/4 t Ground white Pepper 1 ds Salt (opt.) 1/4 c Shredded carrot (opt) * Available in health stores, it make beans and peas more digestible. Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carrot if desired. Note: Barley soup can be a soothing and digestible meal for convalescents. Omit the chicken to make it easier to eat. This soup is rich in protein, carbohydrates, and fiber. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: OK Corral Salad Categories: Children Pasta Salads Servings: 6 4 c Cooked Pasta wheels 1 x Raw Carrot * 1 x Med onion, chopped 1 x Rib Celery, sliced thin 1/2 x Green pepper, chopped 5 x Radishes, sliced thin 6 1/2 oz Can drained Tuna, water pack 3/4 c Dressing (see recipe) * Scrubbed and sliced into thin matchsticks. This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc. Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. BASIC DRESSING 1 c extra-virgin olive oil 2 t Honey 2/3 c brown rice vinegar freshly ground black or 1 t Salt 1 garlic clove, mashed """"""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""" Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shepherd's Pie Categories: Children Main dish Meats Servings: 4 1 T Extra virgin Olive Oil 1 lb Lean Ground Beef 1 x Med Onion, chopped 2 x Carrots, matchstick slices 1/2 t Dried Thyme 1/2 c Baby Peas, canned or frozen 3 c Mashed potatoes 1 T Unsalted Butter or oil Preheat the oven to 350 deg F. In an all-iron skillet, heat the olive oil and saute the beef, onion, carrots, and thyme together. Drain off excess fat. Add peas to mixture and stir. Spread the potatoes on top. Dot with butter or brush with oil. Bake until the crests of the potatoes are lightly browned, about 20-30 minutes. NOTE: The skillet should have an iron handle so it can go right in the oven. If not, transfer meat mixture to baking dish before adding potato layer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Yellow Rice Categories: Children Chicken Main dish Servings: 4 2 x Whole Chicken breasts, halve 1 T Extra-virgin olive oil 1 x Garlic clove, chopped 1 x Small Onion, chopped fine 1 c Raw Rice 3 c Water 1 pn Saffron threads or powder 1 c Chopped Broccoli (or frozen) Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of "yellow" rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed potatoes Categories: Children Side dishes Servings: 4 4 x Med Potatoes, baked 1 T Unsalted Butter 1/2 c Milk 1/2 c Grated Cheddar Cheese 1/4 t Salt 1 c Broccoli florets, parboiled For little people these can be a meal in themselves. Adults might want to add fish or chicken or perhaps just a salad. Preheat the oven to 350 deg F. Carefully spoon the potato out of the skin; save the skins. Mash the potatoes with butter until fluffy, then add the milk and mash smooth. Mix in the cheese, salt, and broccoli and scoop the mixture back into potato skins. Bake in a shallow pan for 10 min or until cheese is melted and tops of potatoes are lightly browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oatmeal Cookies Categories: Children Low-cal Cookies Servings: 6 3 c Rolled Oats 1 c Flour (unbleached) 1/4 t Salt 2 T Light Sesame Oil 1 1/2 c Apple Juice 1 T Honey (opt) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Leather Categories: Children Desserts Servings: 4 3 c Sliced apples, pears, etc * 1 pn Salt 1 pn Ground Cinnamon 1 x Juice of 1/2 Lemon * prunes, dried apricots, or berries Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too.) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Puffles Categories: Children Servings: 48 2 c Unbleached (wheat) Flour 1 c Unsalted Butter (2 sticks) 2 c Grated Sharp Cheese 4 c Rice Krispies Preheat the oven to 400 deg F. Cream the flour, butter, and cheese together in a large bowl. Add Rice Krispies and mix into a cohesive dough. Shape Puffles into small balls, using your hands. Bake until golden, about 10-15 minutes.Let cool. Makes about 4-5 dozen. Easy to make with children. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sesame Chicken Teriyaki Categories: Low-cal Chicken Main dish Servings: 2 2 T Teriyaki Sauce 1 T Water 2 x Cloves Garlic, minced 1/4 t Ground ginger 6 oz Chicken Breast halves * 1/4 t Sesame Seeds, toaster * boned, skinless chicken breast halves, cut into 3/4" wide strips For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordian-style, on two 10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions: Prepare as above, except thread marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes. ******************************************************* Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Breasts with Curried Stuffing Categories: Low-cal Chicken Main dish Servings: 4 1/2 c Shredded Carrot 1/4 c Sliced Green Onion 1 t Curry powder (or less) 1 T Margarine 1/2 c Soft Bread Crumbs 2 T Raisins 1 T Water 4 x Med Chicken Breast Halves * 1/8 t Salt 1/4 t Paprika 1/4 c Low-fat Plain Yogurt 2 t Orange marmalade * 4 med (12 oz total) boned skinless chicken breast halves In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt. Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn yogurt mixture atop each piece of chicken. ******************************************************* **** Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73 mg cholesterol, 209 mg sodium, 363 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy Chicken Rolls Categories: Low-cal Chicken Main dish Servings: 4 1/2 c Shredded lo-fat Mozzarella 2 1/2 oz Jar sliced Mushrooms, draine 1/4 c Plain low-fat Yogurt 1 T Snipped Chives 1 T Snipped Parsley 1 T Chopped Pimento 4 x Med Chicken Breast Halves * 1 T Fine dry Bread Crumbs 1/8 t Paprika 1 T Plain low-fat Yogurt * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink. ******************************************************* * Per serving: 205 calories, 32 g protein, 4 g carbohydrates, 6 g fat, 82 mg cholesterol, 298 mg sodium, 316 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nutty Chicken Fingers Categories: Low-cal Chicken Main dish Servings: 5 1/3 c Cornflake crumbs 1/2 c Finely chopped Pecans 1 T Parsley flakes 1/8 t Salt 1/8 t Garlic powder 12 oz Chicken Breast Halves * 2 T Skim Milk * 12 ounces boned skinless chicken breast halves, cut into 1x3" strips In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender and no longer pink. ******************************************************* *** per serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59 mg cholesterol, 178 mg sodium, 245 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab-Stuffed Chicken Categories: Low-cal Chicken Main dish Microwave Servings: 6 4 oz Crabmeat(or imitation) chop 1/4 c Water Chestnuts, chop finely 2 T Fine dry Bread Crumbs 2 T Mayonnaise or salad dressing 1 T Snipped Parsley 1/4 t Dijon-style Mustard 6 x Med Chicken Breast halves * 2 T White Wine Worcestershire * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************* Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken and Vegetable Casseroles Categories: Low-cal Chicken Main dish Servings: 2 1 1/2 c Zucchini, cut in 1/4" slices 1 x Small Onion * 1 x Sm Tomato, cut in thin wedge 2 T Sliced pitted ripe Olives 2 T Snipped Parsley 1 T Snipped fresh Basil ** 1/8 t Garlic powder 2 x Med Chicken Breast hlves *** 1 t Margarine * thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ginger and Peach Chicken Categories: Low-cal Chicken Main dish Oriental Servings: 4 4 x Chicken Breast halves * 8 oz Can Peach slices, lite syrup 1 t Cornstarch 1/2 t Grated Gingerroot 1/4 t Salt 1/2 c Sliced Water Chestnuts,drain 2 c Hot cooked Rice 6 oz Pkg frozen Pea Pods, cooked * 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. ******************************************************* ****** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Medaillons Categories: Low-cal Chicken Main dish Servings: 4 1 1/2 c Sliced fresh Mushrooms 2 T Shredded Carrot 2 T Sliced Green Onion 2 T Finely chopped Celery 2 1/2 t Lemon Juice 1/4 t Dried Thyme, crushed 1 x Tomato, peeled, seeded, chop 4 x Chicken Breast halves * 1/2 t Instant Chicken Bouillon 1 T Cornstarch 1/4 c Skim Milk * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce. ******************************************************* *** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fiesta Chicken, Low Cal Categories: Low-cal Chicken Main dish Servings: 6 8 oz Can Tomato Sauce 1/2 c Orange juice 1/2 c Finely chopped Onion 2 T Raisins 2 T Chopped Pimento 1/2 t Oregano, crushed 1/2 t Chili powder 1 x Clove Garlic, minced 12 oz Chicken Breast Halves * 2 t Cornstarch 1 T Water 1/4 c Snipped Parsley 3 c Hot cooked Rice Several dashes bottled Hot Pepper Sauce * 12 oz boned skinless chicken breast halves, cut into 1" pieces In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. ******************************************************* ********** Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49 mg cholesterol, 277 mg sodium, 430 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Fajitas Categories: Low-cal Chicken Main dish Mexican Servings: 4 8 x 6" Flour Tortillas 1 x Sm Onion, sliced into rings 2 x Cloves Garlic, minced 1 x Med Green /Sweet Red Pepper* 1 T Cooking Oil 9 oz Chicken Breast halves ** 1/3 c Salsa 2 c Shredded Lettuce 1/4 c Plain low-fat Yogurt 1 x Green Onion, thinly sliced * cut into bite-size strips ** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through. To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve. ******************************************************* *** Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Chicken Kabobs Categories: Low-cal Chicken Main dish Servings: 4 2 T Water 2 T Olive oil or cooking oil 1/2 t Dried Tarragon, crushed 1/4 t Hot Pepper Sauce 2 T Lemon Juice 1/8 t Salt 1 x Clove Garlic, minced 2 x Med Zucchini, cut in 1" piec 1 x Med green/Sweet Red Pepper 12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Cut green or sweet red pepper into 1" squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5" from heat about 8 minutes or till chicken is tender and no longer pink; turn once and brush with marinade. Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 72 mg cholesterol, 83 mg sodium, 441 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Marsala Categories: Low-cal Chicken Main dish Servings: 4 1 1/2 c Sliced fresh Mushrooms 2 T Sliced Green onion 2 T Water 1/4 t Salt 1/4 c Dry Marsala or dry Sherry 4 medium (12 oz total) boned skinless Chicken Breast Halves Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts. Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. ******************************************************* ***** Per serving: 161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg cholesterol, 191 mg sodium, 337 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lime-Sauced Chicken Categories: Low-cal Chicken Main dish Servings: 4 1/2 x Of a medium Lime 3/4 c Apple juice or cider 2 t Cornstarch 1/2 t Dry instant Chicken Bouillon 4 med (12 oz total) boned skinless Chicken Breast Halves Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce. ******************************************************* ********* Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg cholesterol, 111 mg sodium, 277 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steamed Fish and Spinach Categories: Low-cal Fish Main dish Barbq Servings: 4 16 oz Pkg frzn Fish Fillets,thawed 1/2 c Chopped Onion 1 x Clove Garlic, minced 1 T Olive or vegetable Oil 1/4 c Dry White Wine 1/4 t Dried Tarragon or Basil 1/8 t Salt 1/8 t Pepper 10 oz Pkg frozen chopped Spinach * 1 x Green or Sweet Red Pepper ** * thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ******************************************************* ** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Citrus Shrimp and Scallops Categories: Low-cal Fish Barbq Servings: 4 1/2 lb Fresh or frozen Scallops 1 t Finely shredded Orange Peel 1/2 c Orange juice 2 T Soy Sauce 1 t Grated Gingerroot 1 x Clove garlic, minced 1/4 t Ground Red Pepper 12 x Fresh or frozen Pea Pods 1 x Orange, cut in 8 wedges 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. ******************************************************* *** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Flank Steak Categories: Low-cal Barbq Steak Servings: 6 1/4 c Chopped onion 1 x Clove Garlic, minced 1/2 t Chili powder 1 T Margarine 1/2 c Tomato sauce 2 T Vinegar 1 T Honey 1/4 t Salt 1/4 t Pepper 1 1/2 lb Beef flank Steak, 3/4" thick For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till slightly thickened. Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5-7 minutes more for medium. Brush occasionally with the remaining sauce. To serve, thinly slice the flank steak across the grain. Broiling Directions: Place meat on the unheated rack of a broilerpan. Broil 3" from heat for 6 minutes. Turn and broil to desired doneness, allowing 6-8 minutes more for medium. Brush occasionally with sauce. ******************************************************* **** Per serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58 mg cholesterol, 304 mg sodium, 436 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garden Burgers Categories: Low-cal Barbq Meats Servings: 4 1 x Egg White 1/4 c Fine dry bread Crumbs 1/4 c Finely shredded Carrot 1/4 c Finely chopped Onion 1/4 c Finely chopped Green Pepper 1/2 t Salt 1/8 t Pepper 2 T Grated Parmesan Cheese 1 lb Ground Turkey or Lean Beef 1 x Med Tomato, sliced In a large bowl combine egg white and bread crumbs.(if using beef, stir in 2 T water) Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4" thick patties. Spray a cold grill rack with Pam. Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more. ******************************************************* *** Per serving: 290 calories, 23 g protein, 8 g carbohydrates, 18 g fat, 79 mg cholesterol, 441 mg sodium, 351 mg potassium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: KitchenAid Pie Pastry Categories: Pies Servings: 2 2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled 2 T Butter or margarine, chilled 5 T Or 6 water, well chilled Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lois's Magic Lemon Pie Categories: Pies Servings: 8 -----------------------LEMON FILLING----------------------- 15 oz Sweetened condensed milk 1/2 c Lemon juice 1 t Lemon zest 2 ea Egg yolks -------------------------MERINGUE------------------------- 2 ea Egg whites 1/4 t Cream of tartar 4 T Sugar -------------------GRAHAM CRACKER CRUST------------------- 18 ea Graham cracker squares 1/4 lb Butter or margarine, 1/3 c Sugar 1/8 t Cinnamon Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bishop Pie Categories: Pies Servings: 15 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Classic Mud Pie Categories: Pies Servings: 8 ---------------------------CRUST--------------------------- 6 oz Semi Sweet Chocolate Chips 3 T Butter 1 1/4 c Chocolate Wafer Crumbs ------------------------FUDGE SAUCE------------------------ 6 oz Semi Sweet Chocolate Chips 1/2 c Heavy Cream (whipping cream) 3 T Butter 1 T Coffee Flavored Liqueur --------------------------FILLING-------------------------- 1 qt Coffee Ice Cream, softened 2 T Coffee Flavored Liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Americana Key Lime Pie Categories: Desserts Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Citrus Chiffon Pie Categories: Desserts Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry-Rhubarb Pie Categories: Desserts Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb Cream Pie Categories: Desserts Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb Pie Categories: Desserts Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Glazed Fresh Strawberry Pie Categories: Desserts Fruits Pies Servings: 6 3 pt Strawberries; Fresh, Hulled 1 c Sugar 3 1/2 tb Cornstarch 1/2 c Water 1 x Red Food Coloring; A Few Dr 1 ea Baked 9" Pie Shell 1 x Sweetened Whipped Cream Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caribbean Fudge Pie Categories: Chocolate Desserts Pies Servings: 6 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 ea Eggs; Lg 12 oz Chocolate Chips; Melt & Cool 2 t Instant Coffee Powder 1 t Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 ea Unbaked 9" Pie Shell 1 x Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Divine Triple Chocolate Pie Categories: Chocolate Pies Desserts Servings: 6 --------------------CHOCOLATE PIE SHELL-------------------- 1 c Unbleached Flour; Sifted 1/4 t Salt 1/3 c Vegetable Shortening 1/2 oz Semi-Sweet Chocolate; Grated 2 tb Cold Water ----------------------------PIE---------------------------- 1/4 c Sugar 1 x Unflavored Gelatin; 1 Env. 1/4 t Salt 1 c Milk 3 ea Eggs; Lg, Separated 3 oz Baking Chocolate; Cut Up 1/2 t Vanilla 1/4 t Cream Of Tartar 1/4 c Sugar 1 c Heavy Cream; Whipped --------------------------GARNISH-------------------------- 1 x Sweetened Whipped Cream 1/2 oz Semi-Sweet Chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin Meringue Pie Categories: Desserts Pies Vegetables Servings: 6 1 1/2 c Pumpkin; Canned, Mashed 1/2 c Sugar 1 t Cinnamon; Ground 1/4 t Nutmeg; Ground 1/4 t Cloves; Ground 1/2 t Salt 3 ea Eggs; Lg, Separated 1 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell 1/8 t Salt 6 tb Sugar Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin-Apple Pie Categories: Desserts Fruits Pies Vegetables Servings: 6 1/3 c Brown Sugar; Firmly Packed 1 tb Cornstarch 1/2 t Cinnamon; Ground 1/4 t Salt 1/3 c Water 2 tb Butter Or Regular Margarine 3 c Apple; Pared, Thinly Sliced 1 ea Egg; Lg 1/3 c Sugar; Granulated 3/4 c Pumpkin; Mashed, Canned 1/2 t Cinnamon; Ground 1/4 t Ginger; Ground 1/8 t Clove; Ground 1/4 t Salt 3/4 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mincemeat-Pumpkin Pie Categories: Desserts Pies Vegetables Servings: 6 1 c Pumpkin; Mashed, Canned 1/2 c Brown Sugar; Firmly Packed 3/4 t Cinnamon; Ground 3/4 t Nutmeg; Ground 1/2 t Salt 3 ea Eggs; Lg 1/2 c Heavy Cream 1 c Mincemeat; Prepared 1 ea Unbaked 9-inch Pie Shell Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pumpkin-Pecan Pie Categories: Desserts Pies Vegetables Servings: 6 2 c Pumpkin; Mashed, Canned 3/4 c Sugar 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/4 t Cloves; Ground 1/2 t Salt 2 ea Eggs; Lg 13 oz Evaporated Milk; 1 Cn 1 ea Unbaked 9-inch Pie Shell -------------------CRUNCHY PECAN TOPPING------------------- 3 tb Butter Or Regular Margarine 2/3 c Brown Sugar; Firmly Packed 2/3 c Pecans; Coarsely Chopped Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Festive Pumpkin Pie Categories: Cheese Desserts Pies Vegetables Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 3/4 c Brown Sugar; Firmly Packed 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/2 t Salt 1/4 t Cloves; Ground 3 ea Eggs; Lg 1 c Pumpkin; Mashed, Canned 1 c Milk 1 t Vanilla 1 ea Unbaked 9-inch Pie Shell 1 c Dairy Sour Cream 2 tb Sugar Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Pear Pie Categories: Desserts Fruits Pies Servings: 6 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 t Lemon Rind 1 ea Unbaked 9-inch Pie Shell --------------------SPICY CRUMB TOPPING-------------------- 3/4 c Unbleached Flour 1/2 c Sugar 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/8 t Salt 1/4 c Butter Or Regular Margarine * The Bartlett Pears should be pared and thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Almond-topped Pear Pie Categories: Desserts Fruits Pies Servings: 6 3 tb Cornstarch 1/4 t Ginger; Ground 1/8 t Salt 1/2 c Dark Corn Syrup; Karo 2 tb Butter Or Regular Margarine 1 t Lemon Juice 1/2 t Lemon Rind; Grated 1 ea Unbaked 9-inch Pie Shell 4 ea Pears; Medium, * ----------------------ALMOND TOPPING---------------------- 1 c Unbleached Flour 1/2 c Brown Sugar; Firmly Packed 1/4 t Ginger; Ground 1/2 c Butter Or Regular Margarine 1/2 c Almonds; Coarsely Chopped * The pears should be pared and thinly sliced. There should be about 4 +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old Fashioned Raisin Pie Categories: Desserts Fruits Pies Servings: 6 1 x Recipe For 9" 2 Crust Pie 15 oz Raisins; 1 Pk, 3 C 3/4 c Brown Sugar; Firmly Packed 2 tb Cornstarch 2 tb Instant Tang Orange Drink; * 1 1/4 c Water 2 tb Lemon Juice 1 c Walnuts; Coarsely Chopped 2 tb Butter Or Regular Margarine * Any type of Instant Orange Breakfast Drink will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Strawberry Cupcakes Categories: Fruits Cakes Servings: 24 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar 1/2 c Chopped Walnuts 2 x Eggs 1/2 c Vegetable Oil 1/2 t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Simple Strawberry Cobbler Categories: Fruits Cakes Servings: 6 4 c Sliced fresh Strawberries 1 c All purpose Flour 1/2 t Baking Powder 1 c Sugar 1 x Egg, beaten 1/4 c Butter or margarine Whipped topping, or vanilla ice cream """"""""""""""""""""""""""""""""""""""""""""""""" Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Crisp Categories: Fruits Cakes Servings: 6 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh/frzn Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Rice-Cream Categories: Fruits Desserts Servings: 6 1 c Uncooked Rice 3 c Milk 1/2 c Sugar 2 x Beaten Eggs 1 t Vanilla 1/2 c Heavy cream, whipped * 1 1/2 c Sliced fresh/frzn Strawberry * whip heavy cream with additional 1/4 t vanilla Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Nut Drops Categories: Fruits Desserts Servings: 40 1 c Sugar 1/2 c Butter or margarine 1 t Almond extract 1 x Egg 2 c All purpose Flour 1 t Baking Powder 1/2 t Baking Soda 1 c Sweet Strawberries, mashed * 1/2 c Chopped Walnuts 3/4 c Confectioner's Sugar * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Patch Pie Categories: Fruits Pies Servings: 8 ------------------MERINGUE CRACKER CRUST------------------ 3 x Egg Whites 1 c Sugar 1/8 t Mace 1 t Vanilla 12 x Soda crackers, crushed 1 t Baking Powder 3/4 c Chopped Walnuts --------------------STRAWBERRY FILLING-------------------- 1 1/2 c Fresh Strawberries, crushed 1/4 c Sugar 1 t Lemon peel 1 x Envelope unflavored Gelatin 1/4 c Cold water 30 x Whole, fresh Strawberries MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Tea Snow with Strawberry Sauce Categories: Fruits Desserts Servings: 8 ---------------------------SNOW--------------------------- 1 x Envelope Unflavored Gelatin 3/4 c Sugar 1/4 t Salt 1 c Boiling water 3 T Instant Tea, lemon flavored 1/3 c Lemon Juice 1 t Grated Lemon rind 2 x Egg Whites ---------------------STRAWBERRY SAUCE--------------------- 1 1/2 c Halved Strawberries 1/3 c Sugar 1/2 c Currant Jelly(or lemon jelly 2 t Cornstarch 1 T Cold water SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water and stir until gelatin as completely dissolved. Mix in tea, lemon juice and rind. Chill, stir occasionally until thickened and mixture mounds when dropped from a spoon. Add egg whites to thickened gelatin. Beat at high speed until mixture begins to hold its shape, about 10 minutes. If kitchen is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix cornstarch with cold water. Add to strawberries and cook, stirring constantly until clear. Chill, serve over snow. Pair this delectable dessert with a pitcher of iced tea, garnished with a lemon slice or sprig of hot tea. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ultimate Strawberry Cheesecake Categories: Fruits Cheesecakes Servings: 12 1 1/4 c Graham Cracker crumbs (fine) 1 lb Cottage Cheese, small curd 16 oz Softened Cream Cheese 1 1/2 c Sugar 4 x Eggs 1/2 c Cornstarch 2 T Lemon juice 1/2 c Margarine or butter 1 pt Dairy Sour cream ---------------------STRAWBERRY GLAZE--------------------- 1 T Cornstarch 1/4 c Water 1/3 c Light Corn Syrup 1/4 c Crushed Strawberries 1 t Lemon juice 1 ds Red food coloring(if desired Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Shortcake Categories: Fruits Cakes Servings: 6 3/4 c Whole Wheat Flour 3/4 c Unbleached White Flour 1 1/2 t Baking Powder 1/2 t Salt 1/3 c Plus 3T Brown Sugar (packed) 2 T Butter, melted 3/4 c Low-fat Milk 1 pt Strawberries * * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) ''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry-Cream Crepes Categories: Fruits Desserts Servings: 6 4 c Sliced fresh Strawberries 2 T Sugar 14 oz Can Sweetened Condensed Milk 1/4 c Lemon Juice 1/2 c Heavy cream, whipped 12 x Dessert Crepes 12 x Whole Strawberries to garnis Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Frozen Yogurt Categories: Fruits Desserts Servings: 4 2 t Gelatin 3 T Milk 1 c Plain Yogurt 2 T Sugar 1/8 t Salt 1/8 c Sieved frozen Strawberries 1 1/2 T Lemon Juice 1/2 c Whipping cream, whipped Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberries Yogurt San Remo Categories: Fruits Desserts Servings: 4 1 pt Fresh Strawberries * 3 T Sugar ----------------------YOGURT TOPPING---------------------- 3 x Egg yolks 1/3 c Sugar 1 t Vanilla 1 ds Nutmeg 1 T Brandy 2 c Plain Yogurt --------------------------GARNISH-------------------------- 2 T Sliced Almonds 1/4 c Chocolate shavings/sprinkles * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Cream Pie Categories: Fruits Pies Servings: 8 1 x 9" Pastry Shell 1/3 c Flour 1/2 c Sugar 2 c Milk 3 x Small Egg Yolks 1/2 t Vanilla 1 T Firm Butter 1 1/2 c Strawberries Bake and cool pastry shell. Blend flour and sugar in heavy saucepan. Slowly stir in 1 cup milk until smooth. Add rest of milk; cook and stir over direct heat until mixture boils and thickens [be careful of boil-overs!]. Stir 1/2 cup of hot mixture into well-beaten egg yolks; stir together. Pour back in saucepan; cook and stir 2 minutes. Remove from heat; stir in vanilla and butter. Pour half of mixture in pie shell. Layer strawberries; pour remaining mixture on top. Cool and serve. Yields 6-8 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Lime Pie Categories: Fruits Pies Servings: 8 1 x Baked 9" Pie Shell 2 x Envelopes unflavored Gelatin 6 oz Can frzn Limeade concentrate 1/3 c Sugar 1 t Grated Lime rind 1 c Diced Strawberries 1 c Whipping cream, whipped 1 ds Green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Mousse Categories: Fruits Desserts Servings: 8 1 qt Strawberries, washed, hulled 3/4 c Suagr 1/2 c White Wine 1/2 c Cold water 1/2 c Boiling water 2 c Heavy cream, whipped 2 x Envelopes unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil one.) Chill at least 3 hours. Yield 8 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb-Strawberry Dessert Sauce Categories: Fruits Sauces Servings: 8 3 c 1" pieces fresh Rhubarb 1 c Sugar 1 c Halved fresh Strawberries 1 T Cornstarch 2 T Water Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Shake Categories: Fruits Beverages Servings: 2 1/2 c Strawberries (or more) 2 T Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Glace Pie Categories: Fruits Pies Servings: 8 1 x 9" Baked Pie Shell 6 c Fresh Strawberies (1 1/2 qt) 1 c Sugar 3 T Cornstarch 1/2 c Water 3 oz Cream cheese, softened Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Chill at least 3 hours or until set. VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries. To prevent peaches from darkening, use lemon juice or ascorbic acid mixture. Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb-Strawberry Cobbler Categories: Desserts Servings: 8 --------------------------FILLING-------------------------- 1 1/4 c Sugar 3 T Flour, all purpose 1 1/2 t Cinnamon 1 1/2 t Orange Rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced --------------------------TOPPING-------------------------- 1 1/2 c Flour, all purpose 3 T Sugar 1 1/2 t Baking Powder 1/2 t Baking Soda 1/4 t Salt 3 T Margarine, chilled 1 c Buttermilk FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads Servings: 16 3 c Flour, whole wheat 1 c Flour, all purpose 1 t Baking Soda 1/2 t Salt 1/2 t Nutmeg, grated 2 c Buttermilk 1 t Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Soda Bread (Irish whisky soda) Categories: Breads Servings: 8 ---------------------------BREAD--------------------------- 4 c Flour, all purpose 1 t Salt 1 t Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk ---------------------------GLAZE--------------------------- 2 t Irish Whisky 2 ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poppy Seed Oatmeal Bread Categories: Breads Servings: 16 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 T Baking Powder 1/4 t Salt 2 t Poppy Seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 t Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Teatime Scones Categories: Breads Cakes Servings: 10 2 c Flour, all purpose 1 T Sugar 1/2 t Baking Powder 1/2 t Baking Soda 1/4 t Salt 1/3 c Butter, chilled 1 ea Egg 1/2 c Buttermilk 1 t Vanilla In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potato Farls (Irish) Categories: Breads Appetizers Servings: 8 1 1/4 lb Potatoes (3 or 4) 2 T Butter, melted 1 c Flour, all purpose 1/2 t Salt 4 t Vegetable Oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato Beef Categories: Main dish Meats Servings: 4 1/2 lb Flank Steak, thin slices 3 ea Tomatoes 2 ea Green Onions 1 ea Garlic clove (chopped) 2 T Oil -----------------------BEEF MARINADE----------------------- 1 t Soy sauce, light 1 1/2 t Wine 1 1/2 t Water 1/2 t Oil 1/2 t Sesame oil 1/2 t Cornstarch ---------------------------SAUCE--------------------------- 3 T Tomato ketchup 1 t Sugar 1/2 t Vinegar 1 pn Pepper and salt 1/2 t Cornstarch in 1 t water Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mandarin Hot and Sour Soup Categories: Soups Servings: 4 8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 T Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 T Vinegar 1 t Chili Oil (optional) 1/4 hite pepper 3/4 t Salt 1/2 t Sesame oil 1/2 t Sugar 1 T Soy sauce 2 ea Eggs lightly beaten 3 T Cornstarch in 3 T water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Szechwan Sauteed Chicken Categories: Main dish Meats Servings: 4 3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 T Wine 1 T Soy sauce 3/4 t Sugar 3/4 t Sesame oil 1 T Hot bean paste or chili sauc 1/3 t Szechwan pepper (optional) 2 T Chicken stock 2-4T 1/2 t Cornstarch (for thickening) 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pon Pon Chicken Categories: Main dish Meats Poultry Servings: 1 1 ea Boneless Chicken breast 10 ea Bean thread sheets -optional 2 ea Cucumbers, sliced 1/2 T Salt ---------------------DRESSING MIXTURE--------------------- 1 T Sesame seed paste (or oil) 2 1/2 T Soy sauce 1 1/2 t Sugar 1 T Vinegar 1 1/2 t Worchesershire sauce 1/4 t Garlic juice 1/4 t Ginger juice 1/2 t Hot chili sauce (optional) 1 ea Dash black pepper 1/2 t Cornstarch Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caesar Salad Dressing, Low cal Categories: Salads Appetizers Low-cal Servings: 8 1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 1 pn Sugar, pinch 1 pn Pepper 2 T Parmesan cheese, grated 1 T Olive oil In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Brownies, Low cal Categories: Desserts Low-cal Servings: 16 6 oz Chocolate, semisweet 1/2 c Hot water 4 ea Egg whites 1 t Vanilla 2/3 c Sugar 2/3 c Flour, all-purpose 1 t Baking powder 1 pn Salt 1 ea Icing sugar In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potatoes, Garlic Categories: Vegetables Main dish Servings: 4 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 T Oil Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Coffee, Expresso or Cappuccino Categories: Beverages Servings: 6 1 ea Coffee 1 ea Water Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Topping, Low Fat Whipped Categories: Desserts Low-cal Servings: 1 1/3 c Evaporated Skim Milk 1/2 t Unfavoured Gelatin 1 T Cold water 1 T Sugar 1/2 t Vanilla Extract 1 t Lemon juice Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shortbread Categories: Cookies Servings: 40 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Shortbread Categories: Cookies Servings: 48 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice Flour 2 T Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Macaroni Bake, Low cal Categories: Main dish Low-cal Servings: 5 2 c Macaroni, cooked 1 ea Onion, chopped 2 T Margarine 1/4 c Flour 2 c Skimmed milk 2 t Dill weed 2 t Parsley 1/8 t Garlic powder 1/2 t Pepper 2 c Low fat cottage cheese 1/3 c Bread crumbs 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Phipps Famous Shortbread Categories: Cookies Servings: 48 2 1/2 c Flour, all purpose 1 lb Butter, soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers Breads Low-cal Servings: 20 1 ea Bagel 2 t Soft margarine, melted 1 t Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato Brushetta, Lo Cal Categories: Appetizers Breads Low-cal Servings: 4 8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved 1 t Olive oil 2 T Onion, minced 1 ea Tomato, diced 1 pn Oregano,dried 1 pn Ground Pepper 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Onion Dip, Lo Cal Categories: Relishes Sauces Servings: 1 1 c Cottage Cheese, lo fat 1 T Lemon juice 1/2 c Plain Yogurt, low fat 1/4 c Green onion, chopped 1 t Salt 1 pn Pepper Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli and Mushroom Dip Categories: Relishes Appetizers Low-cal Servings: 1 2 c Broccoli, chopped 1 T Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana-Brownies, Lo Cal Categories: Cakes Desserts Cookies Servings: 16 1 c Flour, All Purpose 1/3 c Coca, unsweetened 1/4 c Nonfat Dry milk powder 1/4 t Baking soda 1/4 t Salt 1 ea Large very ripe banana 1 c Sugar 2 ea Large egg whites 1/4 c Buttermilk 1 t Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrot Cake (Low fat) Categories: Cakes Desserts Servings: 16 2 c Flour, all purpose 2 t Cinnamon 1 t Baking powder 1 t Baking soda 3/4 t Salt 1/4 t Nutmeg 1 pn Cloves 1 1/2 c Sugar 1 ea Crushed pineapple (8 oz can) 3 T Vegetable oil 1 t Vanilla 3 c Carrots, shredded 3 ea Large egg whites Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brown Seed Bread Categories: Breads Servings: 1 2 c Flour, all purpose 1 c Whole wheat flour 1 c Natural bran 1 c Quick cooking rolled oats 2 T Sesame seeds 2 T Poppy seeds 1 T Baking powder 1 1/2 t Baking soda 1 t Salt 1/4 c Liquid honey 2 c Plain yogurt In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salsa, Low Cal. Categories: Relishes Servings: 1 3 T Instant Minced Onion 3 T Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 T Chili powder 1/4 arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marbled Chocolate Cheesecake (Lo Cal) Categories: Cakes Low-cal Servings: 10 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 T Sugar 2 ea Eggs, separated, room temp. 2 t Vanilla extract 12 oz Low fat cottage cheese 3 T Unsweetened cocoa -------------------CHOCOLATE CRUMB CRUST------------------- 1/2 c Vanilla wafer crumbs 1 T Unsweetened cocoa 1 1/2 T Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Homemade Chips, Lo cal, lo fat. Categories: Appetizers Servings: 4 1 ea Unpeeled baking potatoe 2 T Fat free Italian dressing Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish Main dish Servings: 9 1 ea Onion, large diced 2 c Celery, diced 3 ea Potatoes, small diced 3 c Boiling water 2 c Skimmed milk 1 1/2 lb Cod or Flounder 2 c Broccoli, diced 2 c Cauliflower, diced 1 1/2 t Salt 1/2 t Pepper 1/2 t Marjoram 1/2 t Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: HEARTY VEGETABLE SOUP Categories: Soups Vegetables Servings: 10 15 oz Can Red Kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned Great northern beans 15 oz Garbanzo beans 1/2 c Water 3 ea Onions, medium, chopped 2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced 1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced 2 t Dried basil, crushed 1/4 t Pepper 1 ea Bay leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: HOT AND SOUR SOUP Categories: Soups Servings: 8 4 ea Chicken breasts, skind,boned 4 T Soy sauce 1 T Salad oil 6 c Water 3/4 t Ground white pepper 3 T White wine vinegar 1/4 lb Snow peas 1 ea Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 c Cornstarch 2 ea Eggs 1 ea Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ANOTHER BEAN SALAD Categories: Salads Vegetables Servings: 10 1 c Sugar 1/2 t Salt 1 c Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads Servings: 6 4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 c Vegetable or salad oil 1/4 c Lemon juice 1/4 t Garlic powder 3/4 t Salt 1 t Basil 1/4 t Liquid hot pepper sauce 2 ea Green onions, sliced Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: QUICK TOMATO SAUCE Categories: Sauces Servings: 1 1/2 c Chopped onion 1/2 c Chicken bouillon 3 c Chopped tomatoes 1 t Apple juice concentrate 1/2 t Oregano 1/2 t Thyme 1/2 t Basil 1 t Garlic powder 1 pn Pepper Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: RANCH STEW Categories: Main dish Meats Servings: 4 1 lb Lean beef, trimed, bite size 3 c Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 c Frozen peas 2 T Whole wheat flour (optional) 1 T Worchestershire sauce 1/2 t Salt 1/4 t Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CHICKEN NAPOLI Categories: Main dish Meats Poultry Servings: 6 1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets 2 ea Potatoes, sliced 2 ea Carrots, sliced 1/2 ea Eggplant, cubed 2 ea Onions, sliced 1 ea Red or green pepper, sliced 2 ea Celery, sliced 1/2 t Pepper 16 oz Tomatoes, can 1/2 t Garlic powder 2 t Chicken boullion powder 1 1/2 c Water 1 T Dill weed Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CHICKEN RISOTTO Categories: Main dish Poultry Servings: 8 2 ea Zucchini, thinly sliced 2 ea Green onions, sliced 2 c Skinned diced chicken,cooked 1/2 t Salt 1/2 t Thyme 2 T Chopped pimento 3 c Cooked rice 1/4 c Grated cheese Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CHICKEN AND FRESH VEGETABLE PROVENCALE Categories: Main dish Poultry Servings: 4 1 ea Small cauliflower 2 ea Ripe tomatoes, sliced 2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin 2 T Chopped fresh parsley, divid 1 T Diced leaf basil, divided 1/4 t Pepper 1 ea Chicken cube bouillon 1/2 c Boiling water 2 T Lemon juice 2 ea Chicken breasts, skinned,spt Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: EAST INDIAN CHICKEN Categories: Main dish Poultry Servings: 4 1/2 c Chopped Onion 1/2 c Chopped green pepper 1/4 t Garlic powder 1 t Vegetable oil 2 c Skin, cooked diced chicken 1/2 t Salt 1/2 t Pepper 1 1/2 t Curry powder 28 oz Whole tomatoes, can 1 T Worcestershire sauce 2 T Chopped parsley 1/4 c Raisins 2 c Cooked rice Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ORANGE BAKED CHICKEN Categories: Main dish Poultry Servings: 6 3 ea Chicken breasts, skin, split 1/4 c Minced onion 1/2 t Paprika 1/2 t Salt 1/4 t Rosemary 1/4 t Pepper 2 T Flour 2 c Orange juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CARLA'S TURKEY LOAF Categories: Main dish Poultry Servings: 8 2 lb Ground turkey 1 T Worcestershire sauce 2 T Hot ketchup 1 ea Medium onion, chopped 1 t Salt 1/2 t Pepper 1 ea Celery, finely chopped 1 t Rosemary 1 t Thyme 1 t Basil 1 T Chopped parsley 1/2 c Oatmeal Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GARDEN PASTA Categories: Main dish Low-cal Servings: 6 5 ea Tomatoes, chopped 2 ea Celery, chopped 2 ea Carrots, chopped 1 ea Onion, medium, chopped 8 ea Green onion, chopped 1 pk Equal 1 t Basil 1/4 t Garlic powder 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 1 T Vegetable or salad oil 1 lb Spaghetti Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: APPLESAUCE TEA BREAD Categories: Breads Servings: 20 2 1/2 c White flour 2 t Baking powder 1/2 t Salt 1/2 c Sugar 1 T Cinnamon 8 oz Applesauce 1 ea Egg 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BRAN MUFFINS Categories: Breads Servings: 12 1 c White flour 2 c Bran 1/4 c Cornmeal 1 t Salt 1 1/4 c Skim milk 1/2 c Molasses 1 t Baking soda, dissolved in wa 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads Servings: 12 1 c Whole wheat flour 1 T Baking powder 1/4 t Salt 1 1/2 T Brown sugar 1 ea Egg 1 c 100% all-bran cereal 1/3 c Skim milk 1/4 c Vegetable oil 8 oz Can crushed pineapple w juic Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads Servings: 24 1 1/2 c Whole-wheat flour 1 t Salt 1 1/2 t Baking soda 1 t Cinnamon 1/2 t Nutmeg 1 1/2 c Natural bran 3 ea Carrots, 1c grated 2 ea Eggs 1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice 2 T Vinegar 1/2 c Honey 1/4 c Molasses 1/2 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: APPLE CAKE Categories: Cakes Desserts Servings: 8 1/3 c Margarine 2/3 c Sugar 1 c White flour 1 c Whole-wheat flour 1/2 t Cinnamon 1/2 t Ground cloves 1/2 t Nutmeg 1/2 t Salt 1 t Baking soda, in 2/3 c water 1 c Finely chopped apple 1/3 c Raisins 1/3 c Chopped walnuts 2 ea Egg whites, whipped Cream the margarine and sugar. Add dry ingredients and water alternately, then apple. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm. Cal: 295; Fat 2 1/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts Servings: 8 1 c Sugar 1/2 t Baking powder 1/8 t Salt 3 ea Egg whites 1 t Vanilla 1 t Vinegar 1 t Water 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ROLLED-OAT MACAROONS Categories: Cookies Desserts Servings: 36 2 1/2 T Melted butter 1 c Brown sugar, packed 2 ea Eggs, separated 2 1/2 c Rolled oats 2 t Baking powder 1 t Vanilla 1/8 t Salt Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CARROT-OATMEAL COOKIES Categories: Cookies Servings: 48 1/2 c All purpose flour 1/2 c Whole wheat flour 1/4 c Nonfat dry milk powder 1 t Baking powder 1/4 t Baking soda 1/2 t Salt 1/4 t Ground nutmeg 1/4 t Ground cinnamon 1/4 c Solid shortening 1/3 c Brown sugar 1/2 c Molasses 1 ea Egg 1 c Shredded carrots 1 t Vanilla 1 3/4 c Quick cook rolled oats Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SCOTCH APPLE PUDDING Categories: Desserts Servings: 6 4 ea Large apples 1/3 c Sugar 1/8 t Cinnamon 1/8 t Salt 1 t Butter 1/2 c Rolled oats 1 1/2 c Skim milk Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb-Pecan Muffins Categories: Breads Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1 t Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 t Grated orange peel 3/4 c Orange juice 1 1/4 c Rhubarb, fresh fine chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: LEEK AND POTATO GRATIN Categories: Main dish Vegetables Servings: 8 2 T Margarine 2 ea Lg leeks, white part chopped 1 ea Red bell pepper, diced 3 ea Matzos, broken 1 c Hot water 4 ea Potatoes, baked, peel, slice 6 oz Evaporated skim milk 1 ea Salt and pepper 1 c Grated mozzarella 1 ea Minced chives for top Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SKILLET POTATO PIE Categories: Vegetables Servings: 4 1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk 2 ea Scallions, minced 1 ea Salt and pepper 1 ea Oil for frying Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY Categories: Vegetables Servings: 6 6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 T Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BAKED TOMATOES Categories: Vegetables Servings: 2 2 ea Good sized plum tomatoes 1 ea Fine bread crumbs 1 ea Grated parmesan cheese 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: KOORMA VEGETABLE CURRY Categories: Vegetables Servings: 6 2 T Margarine 1 hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 t Grated ginger, salt, cumin 1 t Coriander, dry mustard 1/2 t Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 T Chopped fresh cilantro 2 c String beans, 1 in. pieces 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts Servings: 6 20 oz Can crushed pineapple w liq. 1/2 c Low fat milk 5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins 1/2 c Brown sugar 2 T Margarine, melted 1 T Rum 1 t Vanilla extract 1/2 t Cinnamon 1 t Margarine 1 T Rum 1 T Light brown sugar 2 T Sliced almonds Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: THREE ONION PIE WITH FETA CHEESE Categories: Vegetables Servings: 1 2 T Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 T Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry 1 t Dried tarragon 4 oz Crumbled feta 1 ea Pepper 1 ea Plum tomato, thinly sliced 1 ea Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes Desserts Servings: 1 1 c Buttermilk 1/3 c Safflower oil 2 ea Egg whites 1 t Vanilla extract 1 c Light brown sugar 1 c Whole wheat pastry flour 1/2 c Cocoa powder 1 t Baking soda 1 t Baking powder 1/4 t Salt 1/2 c Finely chopped hazelnuts Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CORN RELISH Categories: Relishes Servings: 2 1 1/2 c Corn, frozen 1/4 c Minced red onion 1 ea Small red bell pepper, mince 3 T Honey 3 T Cider vinegar 1/2 t Dry mustard 1/4 t Dill seed (optional) 1 ea Salt and pepper Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SPRING VEGETABLE PIE Categories: Vegetables Cheese/eggs Servings: 6 1 1/2 T Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 T Minced fresh parsley 4 ea Eggs beaten 2 T Low fat milk 4 oz Crumbled feta cheese 1/4 t Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: OUR MARMALADE Categories: Fruits Servings: 1 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PERFECT APPLE BUTTER Categories: Fruits Servings: 1 6 c Sweet apples, peeled, sliced 1 c Apple cider 1 T Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap and process in 10-minute boiling water bath. Makes 4 1/2 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: TRADITIONAL CHUTNEY Categories: Relishes Servings: 1 4 c Ripe mango 1/2 c Lime, seeded and chopped 1 c Yellow onions 1/2 c Grated fresh ginger 3 ea Cloves garlic, minced 3/4 c White raisins 2 c Light brown sugar 1 c Apple cider vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 1 T Whole mustard seed 1 t Dried red pepper flakes 1 t Ground cinnamon 1/4 t Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ONION CHUTNEY Categories: Relishes Servings: 1 6 c Chopped sweet onions 1/2 c Fresh lemon juice 2 t Whole cumin seed 1 t Whole mustard seed 1/2 t Tabasco sauce 1/4 t Red pepper flakes 2 t Ground chili pepper 1/4 c Light brown sugar 1 ea Salt to taste Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: FAYE'S ZUCCHINI RELISH Categories: Relishes Servings: 1 6 c Grated zucchini 3 c Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 T Coarse salt 1 1/4 c White vinegar 3 c Sugar 1/2 t Dry mustard 1/2 t Ground mustard 1/2 t Ground tumeric 1 t Celery seed 1/2 t Fresh ground pepper Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: FRESH TOMATO SAUCE Categories: Sauces Servings: 1 10 c Tomatoes 1 T Sugar 1 t White pepper 1 t Salt 2 c Fresh basil Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: TOMATO SALSA Categories: Relishes Servings: 1 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 T Chopped cilantro or parsley 1/2 ea Juice of lemon 1 t Ground cumin 1/2 t Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat Categories: Poultry Main dish Servings: 6 2 T All purpose flour 1 T Non-fat powdered milk 1 1/4 c Skim milk 1/4 t Salt 1 ea Pepper to taste 1/2 t Dried leaf marjoram 1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced 1/2 c Sliced mushrooms 1 c Chicken broth 1 T Chicken broth 3 c Cooked rice 2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley 1/4 c Slivered almonds (optional) Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CATHY'S BAKED CHICKEN Categories: Poultry Main dish Low-cal Servings: 4 2 ea Chicken breasts, halved 1 c Fresh bread crumbs 1/2 t Onion powder 1/2 t Garlic powder 1/4 t Cayenne pepper 1/8 t Ground ginger 1/3 c Plain low-fat yogurt Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: COQ AU VIN Categories: Poultry Main dish Low-cal Servings: 4 2 ea Boneless chicken breast, hav 4 t Low fat margarine 1/8 t Garlic powder 1/8 t Dried leaf thyme 1/8 t Lemon pepper 1/2 t Minced chives 1 T Chopped fresh parsley 1 T All purpose flour 4 oz Mushrooms, sliced 4 oz Pearl onions 1/4 c White wine Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CHICKEN AND SWEET POTATOES Categories: Poultry Main dish Low-cal Servings: 6 2 c Mashed, cooked sweet potatoe 2 T Brown sugar 1/2 t Ground cinnamon 1/8 t Ground nutmeg 1/3 c Skimmed evaporated milk 1/4 c Chicken broth 1/4 c Minced onion 1 ea 8 oz. can water chestnuts* 1 ea 10 oz. cream of chicken soup 1 ea OR white sauce chicken flav 3 c Cubed chicken 3 T Water *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CHICKEN AND VEGETABLE CASSEROLE Categories: Poultry Main dish Low-cal Servings: 4 2 ea Chicken breasts, halved 4 ea Carrots, quartered 1 c Pearl onions 2 ea Celery stalks, large pieces 2 ea Potatoes, peeled, quartered 1/4 c Chicken broth 1 ea 10oz can cream of mushroom s 1/2 c Skim milk 1/4 t Dried leaf thyme 1/8 t Ground sage 1 ea Bay leaf Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry Main dish Servings: 4 1/4 c Firmly packed brown sugar 2 T Cornstarch 1/4 c Vinegar 1 T Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 T Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CURRIED CHICKEN Categories: Poultry Main dish Low-cal Servings: 6 3 ea Chicken breasts, halved 3 T All purpose flour 1 1/2 c Sliced onion 1 T Water 1 ea Apple, peeled, chopped 1/4 t Curry powder 1/8 t Ground ginger 1/8 t Ground tumeric 1/2 t Salt 1/8 t Pepper 1 c Chicken broth 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SO EASY FISH Categories: Seafood Main dish Low-cal Servings: 2 2 ea Fillets white fish, 8 oz 1/2 t Oil 1/4 c Fresh bread crumbs 1 t Grated parmesan cheese 1/8 t Garlic powder 1/8 t Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CRISPY BAKED FISH & HERBS Categories: Seafood Main dish Low-cal Servings: 4 4 ea Fillets white fish, 1 lb 1 ea Egg white 1 T Water 1/2 c Cornflake crumbs 1/8 t Lemon pepper 2 t Chopped fresh parsley 1 t Low fat margarine, melted Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: EGGPLANT MOZZARELLA Categories: Vegetables Main dish Low-cal Servings: 9 1/2 c Chopped green onion 1/2 c Sliced mushrooms 1/4 c Water 2 c Spaghetti sauce 1/2 t Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 T Water 1/2 c All purpose flour 1 t Olive oil 1 c Low fat cottage cheese 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: RED CABBAGE II Categories: Vegetables Servings: 6 1 t Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 T Sugar 1 1/2 T White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GINGERED CARROTS Categories: Vegetables Servings: 6 6 ea Medium carrots, 1" pieces 1 T Sugar 1 t Cornstarch 1/8 t Ground nutmeg 1/4 t Ground ginger 1/4 c Orange juice 1 t Low fat margarine Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZIPPY CAULIFLOWER Categories: Vegetables Servings: 6 3 c Cauliflower 1/2 t Low fat margarine 1 T All purpose flour 1/8 t Red (cayenne) pepper 1/4 t Salt 1/8 t Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 T Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: POTATO CAKES Categories: Vegetables Appetizers Servings: 6 2 c Mashed potatoes 1 ea Egg white, slightly beaten 2 T Chopped onion 2 T All purpose flour 1/8 t Salt 1 ea Pepper to taste 1 t Oil In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SCALLOPED POTATOES Categories: Vegetables Servings: 6 2 lb Potatoes, peeled, sliced 1/3 c Chopped onion 3 T All purpose flour 1/2 t Salt 1/4 t Pepper 1 T Low fat margarine 3 c Skimmed milk, heated Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Categories: Vegetables Servings: 10 6 ea Large sweet potatoes 1 c Sugar 1/2 c Lightly packed brown sugar 1/4 t Ground ginger 2 T Cornstarch 1 c Unsweetened pineapple juice 1 t Lemon juice 1 T Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: OVEN FRENCH FRIES Categories: Vegetables Servings: 4 6 ea Medium potatoes 2 T Oil 1 ea 1 oz. Good Seasons Italian * 1 T Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: ZUCCHINI & TOMATO CASSEROLE Categories: Vegetables Servings: 6 4 ea Zucchini, cubed 1 ea Pepper to taste 1 T Snipped chives 1 t Low fat margarine 2 ea Large tomatoes, sliced 1 t Dried leaf basil 1/2 c Shredded low fat cheddar Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: DUTCH APPLE CAKE Categories: Cakes Desserts Low-cal Servings: 6 1 c All purpose flour 5 T Sugar 1 t Baking powder 2 T Low fat margarine 2 ea Egg whites, slightly beaten 1/4 c Skim milk 1/2 t Vanilla extract 4 c Sliced peeled apples 1 t Ground cinnamon Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BEST OATMEAL COOKIES Categories: Cookies Servings: 55 3/4 c Low ft margarine, room temp 1 c White sugar 1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten 1 1/2 c All purpose flour 1 t Baking soda 1 t Ground cinnamon 1/4 t Ground nutmeg 1 1/2 c Oats, uncooked 1 c Raisins 1 t Vanilla In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: TZATZIKI Categories: Sauces Appetizers Servings: 10 4 c Yogurt, unflavoured 4 ea Cloves garlic, crushed 2 T Olive oil 1/2 t Dried dillweed 1 ea Salt, pepper Place a piece of cheesecloth in a colander and pour in the yogurt. Drain for several hours. Place grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients, chill. Drizzle additional olive oil on top. Serve as a dip for vegetables, or a spread for bread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: AVGOLEMONO SOUP (LEMON) Categories: Soups Servings: 10 2 c Milk 2 T Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GARLIC SAUCE Categories: Sauces Appetizers Servings: 1 1 ea Large head of garlic 10 ea Slices white bread 1 c Olive oil 1/2 c White vinegar 1 T Lemon juice 3 T Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PASTA WITH GARLIC AND EGGS Categories: Main dish Cheese/eggs Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 T Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: SAMBUCA ROMANA JAM Categories: Fruits Servings: 1 5 c Crushed, fresh blueberries 1 t Grated lemon rind 1/2 c Water 1/2 c Sambuca Romana 2 1/2 c Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: GRAND MARNIER MARMALADE Categories: Fruits Servings: 1 2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop 7 c Water 1 t Grated fresh lemon rind 3/4 c Grand Marnier 1 ea Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: APPLE BRANDY BUTTER Categories: Fruits Servings: 1 6 c Fresh unsweetened applesauce 1/2 c Calvados 1 c Sugar 1/2 c Orange blossom honey 1 T Ground cinnamon 1/4 t Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PERFECT APPLE BUTTER Categories: Fruits Servings: 1 6 c Sweet apples, peel and slice 1 c Apple cider 1 T Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet Preserves, Judith Choate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: PUMPKIN-PECAN PIE ROBERT Categories: Desserts Pies Servings: 6 ------------------------PIE FILLING------------------------ 2 c Pumpkin; Mashed, Canned 1 c Granulated Sugar 1 tb Cornstarch 1 1/2 t Cinnamon; Ground 1/2 t Ginger; Ground 1/2 t Nutmeg; Ground 1/2 t Allspice; Ground 1/2 t Cloves; Ground 1/2 t Salt 2 ea Eggs; Lg 13 oz Evaporated Milk; 1 Cn 1 ea Unbaked 9-inch Pie Shell -------------------CRUNCHY PECAN TOPPING------------------- 3 tb Butter Or Regular Margarine 2/3 c Brown Sugar; Firmly Packed 2/3 c Pecans; Coarsely Chopped ------------------------DIRECTIONS------------------------ PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1-1/2 minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: CORN PUDDING ROBERT Categories: Vegetables Servings: 8 1 x 12-oz. can whole kernel corn 2 x 17-oz. cans cream style corn 5 x Lightly beaten eggs 1/2 c Granulated sugar 4 T Cornstarch 1 1/2 t Season-All Seasoned Salt 1/2 t Dry mustard 1 t Instant minced ohion 1/2 c Milk 1/2 c Melted butter Combine whole kernel corn, cream style corn and eggs. Add sugar, cornstarch, saesoned salt, dry mustard and instand minced onion. Stir in milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour, stirring once. Serves 8. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: FLAKY PIE PASTRY ROBERT Categories: Pies Desserts Servings: 1 1 1/3 c All-purpose flour 1/2 t Salt 1/2 c Crisco 3 tb Or 4, ice water Blend flour and salt together in large mixing bowl. Blend Crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. When mixture can be compressed easily with a fork, enough ice water has been added. Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry may be refrigerated until ready for use. Roll between two sheets of waxed paper to 1/8-inch thickness. If pre-baking for non-baked filling, bake at 425 degrees F. for 12 minutes. Yields one 9-inch pie shell. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: RAISIN SAUCE ROBERT Categories: Sauces Servings: 6 1 c Brown sugar, firmly packed 1/2 c Hot water 1 c Seedless raisins 2 tb Butter 4 tb Cider vinegar 1 1/2 t Worcestershire sauce 1/2 t Salt 1/8 t Black pepper, freshly ground 1/4 t Ground cloves 1/8 t Mace 1 c Currant jelly simmer the brown sugar and water together for 5 minutes, stirring until sugar is dissolved. Add all remaining ingredients, and cook until jelly dissolves. Simmer an additional 10 minutes. May be made in advance and kept refrigerated until ready for use. Reheat slowly until simmering. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: MISSISSIPPI CORNBREAD ROBERT Categories: Breads Servings: 6 2 c Stoneground white cornmeal 1 t Baking soda 1 t Salt 2 ea Large eggs 2 c Buttermilk 1/3 c Bacon drippings or Crisco Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: NEIMAN-MARCUS COOKIES Categories: Cookies Desserts Servings: 1 2 c Butter 2 c Granulated sugar 2 c Light brown sugar 4 ea Eggs 2 ts Vanilla extract 4 c All-purpose flour 5 c Oatmeal, blended* 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 1 ea 8 oz. Hershey bar (grated) 3 c Chopped pecans Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies (recipe may be halved. *Measure oatmeal, then blend in a blender to a fine powder. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lisa's Tartar Sauce Categories: Cajun Sauces Servings: 10 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 c Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken with peppercorn sauce Categories: Poultry Servings: 4 1 ea Salt 1 ea Black pepper 1 ea Paprika 1 ea Garlic 1 ea Basil 4 ea Chicken breasts 4 T Cooking oil 1 t Cooking onion, chopped 1 T White wine 1 t Green peppercorns 1/2 c Chicken stock 1/2 c 35% cream Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Salad Categories: Salads Servings: 8 6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced 3 ea Juice of 3 oranges 1 ea Juice of 1 lemon 1 1/2 T Sugar 4 ea Fresh mint leaves Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Champagne Punch Categories: Servings: 22 2 c Granulated Sugar 2 c Fresh lemon juice 1 ea 750ml bottle dry white wine 1 ea 750ml bottle champagne 2 ea Large bottles of soda water 1/4 c Orange liqueur 1 ea Pineapple quartered, grated In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Antipasto Categories: Appetizers Dips Servings: 10 2 ea Green peppers 1 ea Medium onion 2 ea Stalks of celery 3 ea Carrots 1 ea Garlic clove 1/2 lb Sliced Mushrooms 1 ea Flowerets of med cauliflower 2 T Oil 1 cn Tuna fish drained 1 ea Juice of one lemon 1 t Granulated sugar 13 oz Bottle of ketchup Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Roasted with Herb Butter Categories: Vegetables Servings: 6 3/4 c Butter softened 1 1/2 T Minced parsley 1 1/2 T Lemon juice 2 1/2 T Minced green onion 1/4 t Freshly grated nutmeg 1/2 t Salt and pepper 1 x Dash of Tabasco 1 x Dash of Worcestershire sauce Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: The Ultimate Salad Dressing Categories: Salads Servings: 2 1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried Oregano 2 T Parsley 2 T Minced onions 1 T Minced Garlic cloves 1 T Minced Sweet Red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light Oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Homemade Croutons Categories: Salads Servings: 2 1 T Butter 5 T Light Oil 2 ea Garlic cloves minced 1 t Oregano 1 t Thyme 5 ea Day old bread Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ranch Style Brunch Eggs Categories: Cheese/eggs Servings: 4 8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes 1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten 1 c Milk 1/2 c Thinly sliced green onions Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brandied Beef Roast Categories: Main dish Meats Servings: 10 3 lb Whole trimmed tenderloin 3/4 c Brandy 1 x Salt and pepper Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Martini Steak Categories: Main dish Meats Servings: 4 3 T Gin 2 T Vegetable oil 1 T Dry Vermouth 2 ea Garlic cloves crushed 1/2 t Dried basil 1/2 t Dried Marjoram 1/4 t Salt 2 ea 5 oz Rib Eye/Sirloin Steaks 6 ea Pimento stuffed olives 1 x Dash of Angostura Bitters In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Overnight Layered Salad Categories: Salads Servings: 6 3 c Shredded lettuce 2 c Shredded spinach 1/2 c Sliced radishes 2 c Cooked cubed chicken 1/2 c Celery cut diagonally 1 c Shredded chedder cheese 2/3 c Mayonnaise 1/2 t Worcestershore sauce 1/4 t Dry Mustard 2 T Sliced green onions In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Irish Lamb Stew Categories: Main dish Soups Servings: 6 1 ea Boneless leg of lamb 3 T Oil 2 ea Medium onions, chopped 1 ea Clove of garlic, minced 2 T Flour 2 c Beef stock 1 t Salt 1 x Black peper to taste 1/4 t Rosemary 1 ea Bay leaf 1 lb Potatoes, cut into pieces 6 ea Carrots sliced 2 ea Small rutabagas, cubed 1 lb Frozen peas 1 ea Jar of boiled onions Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Soup Continental Categories: Soups Servings: 8 1/4 c Butter or margarine 2 T Finely chopped onions 1 c Cooked turkey 2 c Diced raw potatoes 1 c Diced celery 2 c Turkey broth 1 cn Creamed style corn 2 c Half and half cream 1 t Salt 1/4 t Paprika 1/4 t Ginger 1/8 t Pepper 2 T Chopped parsley In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Indienne Categories: Poultry Main dish Servings: 4 2 lb Chicken pieces 3 T Fresh lemon juice 3 T All purpose flour 1 t Salt 1/8 t Freshly ground pepper 3 T Oil 1 T Butter 1 ea Large onion, chopped 3 T Curry powder 1/2 c Water 1/2 c Heavy Cream 1 t Chicken stock base 2 T Candied Ginger 1 ea Lime wedges (optional) Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Maple Glazed Carrots Categories: Vegetables Servings: 4 8 ea Medium sized carrots 1/2 c Fresh Orange juice 1 ea Rind, of orange grated 3 T Maple syrup 1 ea Pinch of mace or nutmeg 3 T Butter Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrots Glacees Categories: Vegetables Servings: 4 1 lb Large carrots 3 T Butter 1/3 c Water 1/4 c Light brown sugar 2 T French Dijon Mustard 2 T Minced Parsley 3 ea Green onions, chopped fine Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Asparagus with Mushrooms and Fresh Coriander Categories: Vegetables Servings: 6 1 lb Fresh Asparagus 2 T Butter 1/2 lb Mushrooms, sliced (2 cups) 2 T Chopped shallots 1/2 t Salt 1 ea Freshly ground black pepper 4 T Chopped, fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken with Mustard and Wine Sauce Categories: Poultry Main dish Servings: 3 1 ea Frying chicken 2 T Oil, preferably peanut 2 ea Large garlic cloves sliced 2 T Chopped shallots 1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces 1 x Salt and pepper to taste 3 T Dijon mustard 1/4 c Whipping cream Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Strudel Categories: Appetizers Servings: 16 3 T Butter 1 ea Large onion, chopped 1/3 c Diced sweet red pepper 2 ea Cloves garlic minced 7 c Sliced mushrooms 1/2 t Salt 1/2 t Pepper 1/2 t Thyme 2 t Lemon juice 1/2 c Diced black forest ham 1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley 2 T Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 c Melted clarified butter 2 t Dijon mustard 1/4 c Grated parmesan cheese In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bread and Butter Pudding Categories: Desserts Servings: 4 6 ea Slices of brea 3 ea Eggs 2 c Warm milk 1/2 c Sugar 1 t Vanilla 1/2 c Raisins 1 ea Maple syrup on the side Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Soup Categories: Soups Poultry Servings: 6 1 ea Onion, chopped 1 ea Carrot, chopped 1 ea Stalk celery, chopped 2 T Unsalted butter 1 T Vegetable oil 1/4 c All purpose flour 4 c Chicken stock 4 c Water 1 c Dry white wine 1 ea Turkey carcass 2 ea Sprigs of parsley 1/2 t Thyme 1 ea Bay leaf 6 ea Peppercorns Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mocha Chocolate Chip Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 c Heavy Cream, Whipped 1 c Chocolate Chips * * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~------------------------------------------------------ ~------------------ In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Buttered Rum Categories: Beverages Servings: 2 2 T Brown Sugar 4 t Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 1 1/2 c Warm Water 1/2 c Rum 1 x Lemon Slices (Opt.) In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spagetti Primavera Categories: Main dish Servings: 4 1/2 c Butter 1 c Sliced fresh mushrooms 1/2 c Slivered green pepper 1/4 c Chopped onion 1 ea Clove garlic crushed 1 c Cooked cut up broccoli 1 c Diced seeded tomato 2 T Chopped parsley 3/4 t Oregano crushed 6 oz Spagetti or Spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fennel and Watercress Soup Categories: Soups Appetizers Servings: 4 1 T Butter 1/2 x Large fennel bulb chopped 1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 c Strong chicken stock 1 x Parsley, bay leaves 1 x Peppercorn, thyme 1 x Salt and pepper 1/2 c Whipping cream 1 t Chopped parsley 1 x Large bunch watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Country Cork Irish Stew Categories: Main dish Soups Servings: 4 8 ea Samll lamb chops, thawed 1 ea Salt and pepper 1 T Vegetable oil 1 x Parsley, bay leaves 1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 c Finely shredded cabbage 1 ea Medium onion, chopped 1 ea Large leek white thin sliced 12 ea Small white onions 1 1/2 c Celery stalks, diced 1 1/2 c Peas 1 x Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Satay Categories: Main dish Foreign Servings: 12 40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts 6 ea Shallots 6 ea Cloves garlic, peeled 1/4 c Coconut milk 2 T Lemon juice 1 T Brown sugar 1 t Coriander leaves 1/2 t Salt 1/4 t Whole cumin seeds 1/4 t Turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Servings: 10 1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled 5 ea Garlic cloves, peeled 3 T Fresh coriander leaves 1 T Hot chilli sauce 2 t Cumin seeds 1/4 t Turmeric 1 T Water 1/3 c Oil 1 t Dried shrimp paste 2 c Coconut milk 1 T Brown sugar 1/4 t Salt 3/4 c Gr rst unsalted sk peanuts Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pickled Mushrooms Categories: Appetizers Servings: 4 4 lb Small mushrooms 4 c Boiling water 1 1/2 T Salt -------------------------MARINADE------------------------- 1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 T Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hunters Stew Categories: Soups Appetizers Servings: 5 4 ea Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 cn 20 oz Tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 c Diced Polish sausage 1 c Coarsely chopped bacon 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Soup Categories: Appetizers Soups Servings: 8 2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 ea Salt and pepper 2 T Instant flour 1/4 c Cold water 1/2 c Sour cream 1 T Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Barshch Categories: Appetizers Soups Servings: 6 2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets 1 c Water 1 T Lemon juice 1 t Sugar 1/8 t Pepper 1 x Dash of garlic powder 1 x Salt to taste 1/2 c Red table wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Rhubarb Jam Categories: Jams Servings: 4 1 lb Rhubarb finely chopped 3 c Granulated sugar 1/2 t Five spice powder 1/4 c Chopped candied ginger 1 x Dash hot pepper sauce 3 T Lemon juice In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jambalaya Categories: Main dish Servings: 6 1/4 c Butter 1 c Chopped onion 2 ea Cloves garlic, crushed 28 oz Can tomatoes 1 1/2 c Long grain rice 1 t Basil 1 t Salt 1/2 t Pepper 1/4 t Cayenne 1 T Soup mix 1/2 c Chopped green pepper 1/2 c Sliced celery 1/4 c Parsley, dried 1 lb Shrimp uncooked 3 ea Chicken Breasts cook cube 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon Horseradish dip Categories: Dips Servings: 2 1 c Mayonnaise 1 c Sour cream 1/4 c Bacon bits 1/4 c Horseradish Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Louis Dip Categories: Dips Servings: 3 1 c Mayonnaise 1 c Sour cream 1/3 c Fine chopped green pepper 1/4 c Chili sauce 1 T Horseradish 1/4 t Salt 1/8 t Pepper 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chedder Bean Dip Categories: Dips Servings: 2 1/2 c Mayonnaise 16 oz Pinto beans drained, mashed 1 c Shredded chedder cheese 4 oz Chopped green chilies 1/4 t Hot pepper sauce Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cumcumber Dill Dip Categories: Dips Servings: 2 8 oz Cream cheese, softened 1 c Mayonnaise 2 ea Cucumbers, seeded, chopped 2 T Sliced green onion 1 T Lemon juice 2 t Snipped fresh dill 1/2 t Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Onion Dip Categories: Dips Servings: 1 1 c Mayonnaise 1 c Sour cream 1/2 c Sliced green onion 1/2 c Parsley sprigs 1 t Dijon mustard 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ginger Lime Dip Categories: Dips Sauces Servings: 1 1/2 c Mayonnaise 1/2 c Sour cream 2 t Grated lime peel 1 T Lime juice 1 T Honey 1/2 t Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pierogi with Meat Categories: Pasta Servings: 9 -------------------------STUFFING------------------------- 2 c Leftover meat pieces 2 ea Slices wet bread squeezed 1 ea Onion, chopped 1 T Bacon drippings 1 x Salt and pepper 3 ea Slices bacon, diced ---------------------------DOUGH--------------------------- 1 ea Egg 3 1/4 c Flour 1 x Salt 1/2 c Water 1 1/2 T Butter, melted 1 1/2 T Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pancakes with Mushrooms Categories: Appetizers Main dish Servings: 7 --------------------------BATTER-------------------------- 1 c Milk 2 ea Eggs 1 c Flour 1/2 c Water 1/2 t Salt 3 T Salad oil -------------------------STUFFING------------------------- 2 T Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 T Water 2 ea Slices white bread 1 x Salt and pepper 3 T Bread crumbs 2 T Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meat Patties Categories: Main dish Pasta Servings: 6 -------------------------STUFFING------------------------- 2 T Fat 1 lb Veal or pork, diced 3 T Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 T Dill leaves ---------------------------DOUGH--------------------------- 2/3 c Butter 2 1/2 c Flour 2 t Baking powder 2 ea Egg yolks 1 ea Egg 3 T Sour cream 1 ea Egg white Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Tropicale Categories: Poultry Main dish Servings: 4 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 T Butter 1/2 c Brown Sugar 1/3 c Orange juice 1/4 c Golden Rum 1 T Cornstarch 4 ea Small bananas, cut in half Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caribbean Ginger Turkey Categories: Poultry Main dish Servings: 4 2 lb Turkey breast, skinned 1/2 c Water 1/4 c Soy sauce 1/4 c Brown sugar 1/4 c Dry sherry 2 T Vegetable oil 2 T Apricot jam 2 t Lemon juice 1/2 t Ginger 1 ea Clove garlic, chopped Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tunnel of Fudge Categories: Desserts Cakes Servings: 12 1 1/2 c Butter 6 ea Eggs 1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix 2 c Walnuts or pecans In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Swirl Cake Categories: Desserts Cakes Servings: 12 2 c Apples 3 T Sugar 1 t Cinnamon 2 c Sugar 1 c Cooking Oil 4 ea Eggs 1/4 c Orange juice 2 t Vanilla 3 c Sifted Flour 1 T Baking powder 1/2 t Salt Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese pasta salad Categories: Salads Pasta Servings: 6 1 1/2 c Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 T Fine chopped fresh ginger 1 ea Chopped garlic clove 2 T Sesame oil 1/2 t Black pepper 1 1/2 t Salt 2 T Lemon juice 3 t Vegetable oil 1 t Red wine vinegar Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Daiquiri Souffle Categories: Desserts Servings: 4 1/2 c Cold water 1 T Unflavoured gelatin 4 ea Large eggs, separated 3/4 c Sugar 1 ea Rind of lemon and lime 2 T Lime juice 2 T Lemon juice 4 T Light rum 1 c Whipped cream Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Turkey Stew Island Style Categories: Poultry Main dish Servings: 4 1 1/2 lb Turkey parts, skinned 1 t Papkrika 1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop 2 ea Garlic, finely chopped 1 c Coarsely chopped celery 19 oz Tomatoes 1/2 c Sliced mushrooms 1 c Chicken stock 1 c Peeled chopped potatoes 1 c Frozen green peas 1 T Dried parsley 1/4 t Ground pepper 1/4 t Dried oregano 1/4 t Thyme Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Thai Noodles Categories: Foreign Main dish Servings: 4 8 oz Dried rice noodles 1/4 c Vegetalbe oil 3 ea Cloves garlic, minced 1/2 lb Chicken breast diced 1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten 2 c Bean sprouts 1/3 c Unsalted peanuts, ground ---------------------------SAUCE--------------------------- 1/3 c Ketchup 3 T Chinese fish sauce 2 T Lemon or lime juice 2 t Soy sauce 1 t Chilli sauce or chilli paste 1 t Granulated sugar --------------------------GARNISH-------------------------- 3 ea Green onions, thinly sliced Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Halibut Orange Categories: Fish Main dish Servings: 2 2 lb Halibut, fresh or frozen 4 T Butter 1 ea Rind of orange 1 ea Juice of orange 1 t Lemon juice 1 ea Salt and pepper to taste 1/8 t Nutmeg 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poached Halibut Rolls Categories: Fish Main dish Servings: 2 1 1/2 lb Halibut fillets 3 T Butter 1/2 c Chicken broth or white wine 1 ea Clove garlic, minced 1/2 t Tarragon or basil 1/2 t Dijon mustard 1 c Fresh tomatoes, minced 1/2 t Sugar 1/2 t Paprika 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ceasar for Two Categories: Salads Appetizers Main dish Servings: 2 1 ea Clove garlic, minced 1 ea Head romaine lettuce 1 ea Tin Anchovies (Millionares) 1 x Croutons 4 ea Bacon chopped 2 T Olive oil 2 T White vinegar 2 T Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 T Parmasean cheese Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Assam Spicy Shrimp Categories: Fish Main dish Servings: 6 ------------------------MARINATING------------------------ 1 1/2 c Water 2 lb Headless shrimp 1 T Oyster sauce 1/2 t Hot chili sauce 6 oz Tamarind --------------------------COOKING-------------------------- 3 oz Young ginger root 4 ea Large garlic cloves 1 t Blachan 2 ea Small red onions 3 T Oyster sauce 1 T Dark soya sauce 1 T Hot chili sauce 3 T Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Mousse Cake Categories: Desserts Cakes Servings: 10 ------------------------SPONGE CAKE------------------------ 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 t Grated lemon rind 1 t Vanilla 1/2 c All purpose flour 1 x Pinch salt -----------------STRAWBERRY YOGURT MOUSSE----------------- 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 T Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream ---------------------------SYRUP--------------------------- 3 T Water 3 T Granulated sugar 2 T Strawberry or kirsch liqueur ----------------CREAM FROSTING AND GARNISH---------------- 2 c Stawberries 1 1/2 c Whipping cream 2 T Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Miniature Cheesecakes Categories: Desserts Cakes Servings: 8 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 t Fresh lemon juice 1 t Grated lemon rind 1/2 t Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey Basted Turkey Categories: Main dish Poultry Servings: 10 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 T Honey 1 1/2 t Ground ginger 1 1/2 t Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Strudel Categories: Desserts Servings: 8 3 ea Apples slice thin or grate 1 c Sugar 1/2 c Raisins 1/2 c Chopped nuts 1 x Cinnamon 1 x Grated rind of lemon 6 t Butter 1 c Bread crumbs Prepare and measure all ingredients. Mix everything together. Melt the butter or shortening. Open package and unfold leaves carefully. Place one leaf on damp cloth. Paint leaf lightly with melted butter. Use pastry brush. Sprinkle with dry bread crumbs or crushed corn flakes. Place second leaf directly onver first leaf. Paint second leaf with butter and sprinkle with bread crumbs or crushed corn flakes. Mix sliced apples, buts, raisins, cinnamon and sugar. Place mixture on edge of dough nearest you in one strip. Roll like jelly with aid of napkin. Place strudel on buttered tin and paint top lightly with melted butter. Mark individual portions with a sharp knife. Bake in hot oven, 350 to 400 degrees F. for about 35 minutes until golden brown. Cut in portions while still warm. CHERRY STRUDEL: 2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup dry bread crumbs 6 Tablespoons melted butter Follow recipe for Apple Strudel, substituting cherries for apples, raisins, and cinnamon. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Meatballs in Tomato Sauce Categories: Main dish Servings: 5 ---------------------------SAUCE--------------------------- 3/4 c Chopped onion 2 x Cloves garlic, minced 2 T Olive oil 1/3 c Minced parsley 1 t Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 c Chicken stock 1/4 c Dry red wine 2 T Sugar 2 T Freshly grated romano 1/2 t Salt 1/2 t Oregano, crumbled -------------------------MEATBALLS------------------------- 2 ea Slices bread, soaked 1 lb Ground chuck 2 ea Large eggs, beaten lightly 1/2 c Freshly grated romano 1 ea Clove garlic, minced 3 T Minced parsley 1 t Dried oregano 1/2 t Salt 1 x Ground black pepper 1/4 c Olive oil SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Stock Categories: Soups Poultry Servings: 6 4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 t Salt 6 ea Parsley sprigs 1 ea Unpeeled garlic clove 1 ea Bay leaf In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Chicken with Pine Nuts Categories: Poultry Main dish Foreign Servings: 2 1 c Chicken breast diced 1/2 c Pine nuts 1/2 c Bamboo shoots, diced 2 T Garlic, minced 2 T Green onions, finely chopped 4 T Vegetable oil ---------------------CHICKEN MARINADE--------------------- 1 T Corn Starch 2 T Water 1 T Chinese wine 2 t Soy sauce ---------------------------SAUCE--------------------------- 1 T Soy sauce 1 T Water 2 t Hoisin sauce 1 t Oyster Sauce 1 t Chili bean sauce 1 t Sugar 1 t Sesame Oil Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli and Mushrooms in Oyster Sauce Categories: Vegetables Servings: 4 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 T Garlic, minced 1 ea Water or chicken stock 2 T Vegetable oil 2 T Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Pasta Salad with Creamy Ginger Dressin Categories: Pasta Salads Servings: 4 1 lb Precooked Shanghai noodles 1 ea Dash sesame oil for noodles 1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined 2 T Coriander, chopped 2 T Scallions, minced 1 T Oil ----------------------SHRIMP MARINADE---------------------- 1 t Salt 1/4 t White Pepper 1/2 t Chinese cooking wine -------------------------DRESSING------------------------- 3 T Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 t Egg white 2 t Lemon juice 2/3 c Vegetable oil (not olive) 1 1/2 t Soy sauce 2 1/2 T Sesame oil 1 T Cream Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Flavored Cucumber Salad Categories: Salads Foreign Servings: 4 1 ea English cucumber 1 T Rice vinegar 1 T Soy sauce 1 T Vegetaqble oil 1/2 t Oriental sesame oil 1/2 t Salt 1/2 t Sugar 1/4 t Hot chinese chili paste 1 ea Small clove garlic, minced Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish Meats Foreign Servings: 4 3/4 lb Flank steak 1 T Soy sauce 1 T Rice wine 2 T Water 1 T Cornstarch 1/8 c Vegetable oil 3 ea Cloves garlic, minced 1 t Chopped fresh ginger root 6 ea Green onions, chopped 1/3 c Water 1 lb Broccoli cut into florets ---------------------------SAUCE--------------------------- 2 T Oyster sauce 1 T Soy sauce 1 T Rice wine 1 T Cornstarch Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steamed Ginger Rice with Snow Peas Categories: Pasta Foreign Servings: 6 2 c Long grain rice 3 c Cold water 1 t Finely grated ginger 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign Appetizers Cheese/eggs Servings: 44 1 T Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 c Coconut milk 1 c Stock 1 ea Salt to taste 1 t Crushed red pepper 1/2 t Paprika 1/2 t Laos powder if available 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Angel Hair Pasta with Shrimp Categories: Pasta Main dish Fish Servings: 4 1 1/2 T Butter 1 1/2 T Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 T Pesto sauce 1 1/2 T Chopped parsley 1 T Minced garlic 2 T Grated paresan cheese 1/2 t Salt 1/2 t White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled Deviled Tomatoes Categories: Appetizers Servings: 4 4 ea Garlic cloves mashed 1 T Dijon mustard 1/2 t Dry mustard 1 ea Salt and pepper to taste 2 T Virgin olive oil 4 ea Small tomatoes, halved In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Chicken Breasts in Raspberry Vinegar M Categories: Poultry Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts Fruits Servings: 6 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 c Granulated sugar 1 T Cornstarch 6 ea Kiwis 3 ea Bananas Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steamed Fish with Ginger and Onions Categories: Main dish Fish Servings: 4 1 1/2 lb Whole red Snapper, cleaned 2 T Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water ---------------------------SAUCE--------------------------- 2 T Soy Sauce 1 t Sesame oil 1 T Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken in Black Bean Sauce Categories: Main dish Poultry Foreign Servings: 4 1 lb Boneless chicken breasts 2 T Dry Sherry 1 T Soy Sauce 2 t Sesame oil ---------------------------SAUCE--------------------------- 1/2 c Chicken stock 2 t Cornstarch 1/2 t Sugar 1 t Soy Sauce 1 t Hot chili paste 1 T Vegetable oil 2 ea Cloves garlic 2 t Minced fresh ginger 2 T Fermented black beans Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steamed Rice Categories: Pasta Servings: 4 1 c Long grain rice 1 3/4 c Water 1 x Salt (optional) Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Howtowdie (Scottish Roast Chicken) Categories: Main dish Poultry Foreign Servings: 6 3 lb Broiler, frying chicken 6 ea Medium onions 1/4 c Margarine or butter, melted -----------------------OAT STUFFING----------------------- 1 ea Large onion finely chopped 1/4 c Margarine 1 c Regular rolled oat 1/16 t Salt 1/2 t Ground coriander 1/2 t Pepper 1/8 t Grated nutmeg Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cock-A-Leekie (Chicken and Leek Soup) Categories: Appetizers Soups Servings: 7 2 1/2 lb Frying chicken cut up 4 c Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 c Barley 2 t Chicken bouillon 2 t Salt 1/4 t Pepper 1 ea Bay leaf 1 1/2 c Sliced leeks, with topps Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Jerk Chicken Categories: Poultry Main dish Servings: 4 1 T Ground allspice 1 T Dried thyme 1 1/2 t Cayenne pepper 1 1/2 t Black pepper 1 1/2 t Ground sage 3/4 t Grated nutmeg 3/4 t Cinnamon 2 T Salt 2 T Garlic powder 1 T Sugar 1/4 c Soya sauce 3/4 c Vinegar 1/2 c Orange juice 1/4 c Olive oil 1 c Minced onion 3 ea Green onions 4 ea Chicken breasts, halves In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bernaise Sauce Categories: Sauces Servings: 6 2 T White wine vinegar 1/4 c Dry white whine or vermouth 2 T Tarragon leaves chopped 2 ea Shallots, minced 3 ea Egg yolks 1/3 c Butter 1 x Salt and pepper to taste Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Country Captain Chicken Categories: Poultry Main dish Servings: 6 4 T Butter 1 ea Small onion, finely chopped 1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped 2 T Vegetable oil 1/2 c All purpose flour 1 1/2 t Salt 1 t Pepper 3 lb Chicken serving size pieces 1 cn Plum tomatoes 2 c Chicken stock 2 T Curry powder 1/4 c Dried shredded coconut 1/4 c Sultana Raisins 1 x Salt and pepper to taste 1 ea Slived almonds to garnish 1 ea Chopped parsley to garnish Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Wine Marinade for Beef Categories: Sauces Servings: 6 1/2 c Vegetable oil 1/3 c Red wine 2 T Fresh lemon juice 1/4 t Dried thyme 1/4 t Black pepper 2 ea Large garlic cloves minced In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet and Sour Red Cabbage Categories: Vegetables Servings: 8 3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 c Vegetable oil 1/3 c Cider vinegar 1/3 c Tamari soy sauce 3 T Honey 1 t Ground ginger 1/2 t Pepper In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bread Pudding with Bourbon Sauce Categories: Desserts Servings: 6 3 ea Eggs 1 1/4 c Sugar 1 1/2 t Nutmeg 1 1/2 t Vanilla extract 1 1/2 t Ground cinnamon 1/4 c Unsalted butter 2 1/4 c Milk 1/2 c Raisins 1/2 c Chopped pecans 5 c Stale french bread cubed 1 ea Chopped apple 2 ea Eggs 2 c Icing sugar 1/2 lb Unsalted butter 1/4 c Bourbon whisky With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Marinade Categories: Sauces Servings: 5 1 t Fine sliced fresh ginger 2 ea Cloves garlic 1/4 c Lemon juice 2 T Brown sugar 1/4 c Olive oil 1/4 c Soy sauce 1 ea Green onion, chopped Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Mushrooms Categories: Vegetables Servings: 8 1 c White wine 1/2 c White wine vinegar 2 T Brown sugar 2 ea Cloves garlic, minced 1/4 c Sliced green onion 1/4 c Diced red pepper 1 t Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 t Salt 1/4 t Ground black pepper 1/2 t Oregano leaves Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Manitoba Wild Rice Categories: Pasta Servings: 4 1 c Wild rice 4 c Water 1 t Salt 6 ea Slices bacon 2 ea Onions, chopped 1 ea Sweet green pepper chopped 3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms 2 T Butter 1/4 c Beef stock or water 1 x Salt and pepper to taste Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Coconut Bread Categories: Desserts Breads Servings: 8 1 c Currants 1/2 c Dark Rum 3 c Flour 1 t Salt 1 t Baking soda 1 t Baking powder 2 t Cinnamon 1/2 t Grated nutmeg 2/3 c Sweetened coconut 1/2 c Vegetable shortening 1 c Packed brown sugar 2 ea Eggs beaten lightly 1/3 c Buttermilk 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable Frittata Categories: Vegetables Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 T Butter 4 T Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 t Salt 1/4 c Peel, seed and chop tomatoe 6 ea Large eggs, beaten In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Breasts with Spicy Rub Categories: Poultry Main dish Servings: 4 4 ea Chicken breasts 2 t Vegetable oil ----------------------------RUB---------------------------- 2 T Ground cumin 2 T Paprika 2 T Brown sugar 1 T Black pepper 1 t Curry Powder 1 t Cayenne 1 t Salt 1/2 t Five spice powderr 1 T Dijon mustard 1 T Red wine vinegar 1 T Vegetable 2 ea Cloves garlic, minced Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlic, Cheese, And Nut Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 2 ea Garlic Cloves 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c White Onion; Diced 1 1/2 t Paprika 1 1/2 t Curry Powder 1 1/2 t Chili Powder 1 t Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped 1 tb Fresh Dill; Chopped, OR Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brandied Gorgonzola Dip Categories: Appetizers Cheese Dips Servings: 2 1/2 c Gorgonzola Cheese 3/4 c Sour Cream 1/4 t White Pepper 3/4 t Brandy Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hickory-Smoked Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 1/2 c Sour Cream 1/4 t Garlic; Minced 1/2 t Salt; Hickory-Smoked 1 tb Green Onion; Minced, Use All Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cottage Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All 1/4 c Radish; Diced 1/2 c Cottage Cheese 1/2 c Sour Cream 1/2 t Celery Salt 1/4 t Black Pepper Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smooth And Spicy Boursin Cheese Dip Categories: Cheese Dips Vegetables Servings: 4 1/2 c Butter; Softened 1 c Cream Cheese; Softened 1 ea Garlic Clove;CrushedIn Press 2 t White Onion; Finely Minced 1 t Italian Seasoning 2 tb Milk 2 tb Walnuts; Minced Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Bean Dip Categories: Appetizers Dips Beans Servings: 4 1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced 1/3 c Celery; Minced 1 t Oregano; Dried 1/2 t Coriander; Ground 1 t Cumin; Ground 1/4 t Salt 1/2 c Sour Cream 1 t Dried Cilantro; Crushed, * --------------------------GARNISH-------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped 1 tb Garlic; Minced 1 tb Fresh Cilantro; Chopped, OR * Use either the fresh leaves or the dried leaves for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garlicky Garbanzo Bean Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 3 c Garbanzo Beans; Cooked 1/4 c Water 1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice 1 t Cumin; Ground -------------------------GARNISHES------------------------- 1 x Lemon Slices 1 x Parsley; Chopped 1 x Paprika 1 1/2 tb Garlic; Chopped 1 tb Salt 2 tb Olive Oil Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Domesticated Chick-Pea Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 6 ea Garlic Cloves 1/4 t Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 3 c Chick-Peas; Cooked --------------------------GARNISH-------------------------- 1 x Parsley; Chopped 1 tb Salt Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetable Servings: 2 1 c Refried Beans 1/2 c Sour Cream 1/4 c Fresh Tomato; Chopped 1 t Salsa Verde; Hot Green Salsa 1/8 t Salt 1 x Black Pepper; To Taste --------------------------GARNISH-------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 1/2 t Cumin; Ground 3/4 c Cheddar; Sharp, Shredded 1 tb Hot Sauce 1 tb Lemon Juice Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 t Lemon Juice 1 t Hot Sauce 1 tb Cumin; Ground 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetable Servings: 4 1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded 1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits 1/2 c Sour Cream 1 t Worcestershire Sauce --------------------------GARNISH-------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * The mushrooms should be Whole White Button Mushrooms that have been diced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Siam Chili Dipping Sauce Categories: Appetizers Dips Servings: 2 1/3 c Water 1/3 c White Vinegar 1/3 c Granulated Sugar 1/2 t Chili Paste With Garlic 1/4 t Salt 1/2 t Garlic; Minced In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Down And Dirty Apple Chutney Dip Categories: Appetizers Dips Fruits Servings: 2 1 c Chunky Applesauce; Unsweeten 1/4 c Honey 1/4 c Raisins 4 t Lemon Juice 1 1/4 t Curry Powder 1 t Celery Salt 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Peanut Yogurt Dip Categories: Appetizers Dips Vegetables Servings: 2 1/4 c Peanut Butter 1 c Plain Yogurt 1 t Coriander; Ground 1 1/4 t Cayenne Pepper 1/8 t Pepper Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Silky Apricot Cheese Dip Categories: Appetizers Cheese Dips Fruits Servings: 6 3/4 c Apricot Preserves 1 c Cream Cheese; Softened 1 c Sour Cream 1 t Almond Extract 1/4 c Almonds; Blanched, Slivered 2 tb Brandy In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Citrus-Raisin Dip Categories: Appetizers Dips Fruits Servings: 6 1 ea Orange; Md, * 1 c Pecans; Chopped 2 c Golden Raisins 1/2 c Mayonnaise 1/2 c Plain Yogurt * Seed and quarter the orange but DO NOT peel. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Easy Chocolate Dipping Sauce Categories: Dips Sauces Desserts Servings: 4 8 oz Milk Chocolate 1/2 c Whipping Cream 1 x Hazelnut-Flavored Liqueur; * * Add the liqueur to taste. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mango Cream Dip Categories: Cheese Desserts Dips Fruits Servings: 4 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pineapple-Walnut Dip Categories: Cheese Dips Fruits Desserts Servings: 6 1 c Cottage Cheese 1/2 c Sour Cream 1 c Pineapple, Crushed 1 c Walnuts; Chopped 1/2 t Lemon Juice 1/4 t Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Banana Bread Dip Categories: Desserts Dips Fruits Vegetables Servings: 6 1 c Ripe Bananas; Mashed 1 t Lemon Juice 1 t Vanilla Extract 1/4 t Salt 1/2 c Sugar 1 1/2 t Cinnamon; Ground 1/4 t Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, * * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped 1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur 1 c Cream Cheese; Softened 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rinderrouladen (Beef Rolls) Categories: German Meats Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 T Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schnittbohnensalat (Green-Bean Salad) Categories: German Salads Vegetables Servings: 4 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 t Dried Dillseed 1 t Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rote Rubensalat (Red-beet Salad) Categories: German Salads Vegetables Servings: 6 2 ea Red Beets; Bunches -------------------------MARINADE------------------------- 2 T ;Water 1/4 c Vinegar 2 T Caraway Seeds 1 t Sugar 2 T Onion; Minced 1 t Horseradish 1/4 t Cloves; Ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cr Categories: German Salads Vegetables Fruits Servings: 4 2 c Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 T Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 t Lemon Juice 1/4 t Salt 1 T Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rotkrautsalat (Red Cabbage Salad) Categories: German Salads Vegetables Servings: 4 5 ea Bacon; Slices 1 t Sugar 2 T Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 T Vegetable Oil 1/2 t Salt 1/4 t Pepper 1 T Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gurkensalat (Cucumber Relish Salad) Categories: German Salads Vegetables Servings: 4 2 ea Cucumbers; Medium 1 1/2 T Sugar 1 1/2 T Cider Vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour Cream 1 T Parsley; Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kartoffelsalat mit Biermarinade (Potato Salad/ Categories: German Salads Vegetables Servings: 4 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 T Onion; Chopped 1 ea Celery; Stalk, Chopped 1 t Salt 2 T Butter 2 T Unbleached Flour 1/2 t Mustard; Dry 1 T Sugar 1 c Beer; Any Brand 1/2 t Tobasco Sauce 2 T Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bayrischer Kartoffelsalat (Barvarian Potato Sa Categories: German Salads Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken Broth; ** 1/2 t Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 t Sugar 2 T Lemon Juice 1 x Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German Salads Vegetables Servings: 6 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 t Salt 1 ea Onion; Medium, Minced 3 T Vinegar 1/2 t Mustard; Prepared 1 t Sugar 2 t Dillseed * Potatoes should be peeled and quartered. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German Salads Vegetables Servings: 4 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 c Onion; Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c ;Water 2 1/2 T Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bayerischer Wurstsalat (Barvarian Sausage Sala Categories: German Salads Vegetables Meats Servings: 4 1/2 lb Knockwurst; Cooked / Cooled 2 ea Pickles; Small 1 ea Onion; Medium 3 T Vinegar 1 T Mustard; Prepared * 2 T Vegetable Oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad Categories: German Salads Vegetables Meats Servings: 4 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked -------------------------DRESSING------------------------- 1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; White 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heringstopf mit Saurer Sahne (Herring Salad Wi Categories: German Salads Fruits Vegetables Servings: 4 ---------------------SOUR-CREAM SAUCE--------------------- 1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon; Juice Only 1/4 t Sugar ---------------------------SALAD--------------------------- 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 t Dill; Fresh OR 1/2 t Dillweed; Dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heringsalat (Herring Salad) Categories: German Salads Vegetables Fish Servings: 4 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 t Onion; Grated 2 T Vegetable Oil 1 T Vinegar 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts) Categories: German Salads Vegetables Fruits Servings: 4 1 ea Honeydew Melon; Small 2 ea Oranges 1 c Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves -------------------------DRESSING------------------------- 8 oz Yogurt; (1 Container) 1 T Lemon Juice 1 T Orange Juice 1 T Tomato Catsup 2 T Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad Categories: German Salads Fish Cheese/eggs Servings: 4 1 T Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 T Capers ---------------------------SAUCE--------------------------- 2 T Mayonnaise 2 T Sour Cream 2 t Lemon Juice 1 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper; White --------------------------GARNISH-------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roggenbrot (Rye Bread) Categories: German Breads Servings: 12 2 pk Yeast; Active Dry 1/2 c ;Warm Water(110-120 degrees) 1 1/2 c Milk; Lukewarm 2 T Sugar 1 t Salt 1/2 c Molasses 2 T Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spatzle (Spaetzle Noodles) Categories: German Breads Servings: 4 3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg 4 ea Eggs; Large, Beaten 1/2 c ;Water, Or More 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German Breads Cheese/eggs Servings: 4 3 T Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 t Dry Mustard 2 c Spaetzle Noodles 2 T Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German Cookies Desserts Servings: 6 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 ea Eggs; Large 2 T Milk 1 T Orange Rind; Grated 2 t Baking Powder 1 t Cinnamon 1/2 t Cloves 1/4 t Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gewurzplatzchen (Spice Cookies) Categories: German Cookies Desserts Servings: 6 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 c Molasses 2 1/2 c Flour; Unbleached, Unsifted 1/4 t Salt 2 t Baking Soda 1 t Cinnamon 1/2 t Ginger 1/2 t Cloves; Ground 1/2 t Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spritzgeback (Spritz Cookies) Categories: German Cookies Desserts Servings: 10 1 c Butter; (No Margarine) 2/3 c Confectioners' Sugar 1 ea Egg; Large 1 ea Egg Yolk; Large 1 t Almond Or Lemon Extract 2 1/4 c Flour; Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Garlic Dip Categories: Appetizers Dips Servings: 4 1 c Plain Yogurt 1 c Sour Cream 1 t Dry Mustard 2 t Curry Powder 2 t Garlic Powder Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cayenne Mayonnaise Dip Categories: Appetizers Dips Servings: 4 1 1/2 c Mayonnaise 1/2 c Sour Cream 1 x Cayenne Pepper; To Taste Blend all of the ingredients together until smooth. Cover and chill. Makes about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bye-Bye Birdy Curry Dip Categories: Appetizers Cheese Dips Fruits Vegetable Servings: 4 2 c Water 1 1/2 t Lemon Juice 1 ea Md Granny Smith Apple 1 c Mayonnaise 1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR 8 1/4 oz Pineapple;Crushed,Drain Well 2 t Curry Powder 1/2 t Salt 1/4 t Black Pepper 1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Purple Onion And Basil Dip Categories: Appetizers Cheese Dips Vegetables Servings: 6 1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR 4 t Dried Basil; Crushed 1 c Sour Cream 1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped 1/4 t Salt 1/4 t Black Pepper Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Splendiferous Guacamole Dip Categories: Appetizers Dips Vegetables Servings: 8 4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice 2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced 1/4 t Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR 4 t Dried Cilantro; Crushed -------------------------GARNISHES------------------------- 1 x Cilantro 1 x Sour Cream 1 tb Jalapeno Pepper; Diced Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Avocado With Bacon Dip Categories: Appetizers Dips Fruits Vegetables Meat Servings: 4 1 ea Ripe Avocado 1 t Lemon Juice 1/2 c Sour Cream 1/4 t Onion Powder 1/4 t Hot Sauce 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 2 tb Cucumber; Finely Diced Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aztec Pyramid Avocado Dip Categories: Appetizers Dips Fruits Cheese Vegetable Servings: 8 3 ea Avocado; * 1 c Cream Cheese; Softened 2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg 2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped 5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced 2 tb Lemon Juice * Use 3 California Avocados (dark skinned type) that have been peeled +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Neighbor's Cucumber-Dill Dip Categories: Appetizers Dips Vegetables Servings: 4 1 ea Cucumber; Md 1/4 t White Pepper 2 t Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced 2 tb Fresh Dill; Chopped, OR Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Eggplant Caviar Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 t Soy Sauce 1 c Fresh Tomato; Chopped 1 t Dried Basil; Crushed 2 tb Olive Oil 1 tb Lemon Juice 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Not Miss Lily's Olives Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 1/2 t Garlic Powder 1 t Dried Parsley; Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Randy Red Salsa Dip Categories: Appetizers Dips Vegetables Servings: 4 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 t Garlic; Minced 1/8 t Salt 1/4 t Oregano; Dried 3/4 t Lime Juice 1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Chili Salsa Dip (BEWARE VERY HOT) Categories: Appetizers Dips Vegetables Servings: 6 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 t Garlic; Minced 1 1/2 t Fresh Tarragon; Chopped, OR 1/2 t Dried Tarragon; Crushed 1/2 t Sugar 1/2 t Salt 1/8 t Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sherried Cheddar Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 1/2 c Cheddar; Sharp, Shredded 1/2 c Sour Cream 1/2 t Hot Sauce 1/4 t Garlic Powder 1 tb Sherry 1 tb Jalapeno Pepper; Chopped Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hungarian Spiced Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 2 t Hungarian Paprika 1 t Caraway Seeds 1 t Capers; Mashed 1/2 t Mustard; Dry 1/2 c Sour Cream 2 tb Green Onion; Chopped,Use All Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tangy Blue Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream 1 t Garlic; Minced 2 t Dried Chives; Crumbled, * 1/8 t Hot Sauce 2 tb Fresh Chives; Finely Chopped * Use the dried chives if the fresh is not available, otherwise omit. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nusskipferl (Nut Crecents) Categories: German Cookies Desserts Servings: 10 1 pk Yeast; Active Dry 4 c Flour; Unbleached, Unsifted 1 c Butter Or Margarine;Softened 1 c Sour Cream 3 ea Egg Yolks; Large --------------------------FILLING-------------------------- 3 ea Egg Whites; Large 1 c Nuts; Ground 1 c Sugar; Or To Taste 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mandel-halbmonde (Almond Crecents) Categories: German Cookies Desserts Servings: 8 1 c Butter Or Margarine 3/4 c Sugar 1 t Vanilla Extract 1 1/2 t Almond Extract 2 1/2 c Flour; Unbleached 1 c Almonds; Ground 1 x Confectioners' Sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sandtortchen (Sand Tarts) Categories: German Cookies Desserts Servings: 24 2 1/2 c Sugar 2 c Butter Or Margarine 2 ea Eggs; Large 4 c Flour; Unbleached, Unsifted 1 ea Egg White; Large, Beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lebkuchen (Spice Bars) Categories: German Cookies Desserts Servings: 12 1 t Cinnamon 1 t Allspice; Ground 1/4 t Cloves; Ground 1/2 t Salt 2 1/4 c Flour; Unbleached, Unsifted 1/2 t Baking Powder 1/2 c Almonds, Ground 1 t Lemon Rind; Grated 2 ea Eggs; Large 3/4 c Sugar 3/4 c Honey 1/2 c Milk -----------------------ALMOND GLAZE----------------------- 1 c Confectioners' Sugar 1/2 t Almond Extract 1 t Rum 1 T ;Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pfeffernusse (Pepper Balls) Categories: German Cookies Desserts Holiday Christma Servings: 12 4 c Flour; Unbleached, Unsifted 1 t Baking Powder 1 t Cinnamon 1 t Cloves; Ground 1/2 t Mace 1 t Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 c Honey 2 T Butter; (No Margarine) 2 ea Eggs; Large 1 c Confectioners' Sugar 1 t Vanilla 1 x ; Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spargelgemuse (Fresh Asparagus) Categories: German Vegetables Servings: 6 2 lb Asparagus; Fresh, Any Color 1 x ;Water, Boiling Salted 1/4 c Butter 3 T Parmesan Cheese; Grated 1 ea Egg; Large, Hard-cooked Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spargel in Weisser Sosse (White Asparagus In W Categories: German Vegetables Servings: 4 29 oz White Asparagus; (2 Cans) 2 T Margarine 2 T Unbleached Flour 1/2 c ;Asparagus Liquid 1/2 c Milk 4 oz Ham;Cut into Julienne Strips 1/8 t Nutmeg; Freshly Grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grune Bohnen mit Dill (Grean Beans With Dill) Categories: German Vegetables Servings: 4 9 oz Cut Green Beans; Frozen(1pk) 1/3 c ;Water, Boiling 1 ea Beef Bouillon Cube 1 t Dillweed OR Dillseed 2 T Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts Categories: German Vegetables Servings: 4 1 lb Brussels Sprouts; Fresh 1 x Beer; Any Brand, To Cover 1/2 t Salt 2 T Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German Vegetables Servings: 4 2 T Vegetable Oil 3 c Cabbage; Finely Shredded 1 c Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabba Categories: German Vegetables Servings: 6 1/4 c Butter 4 ea Apples; Med., Peel, Slice 1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred 1 c Red Wine 4 ea Cloves; Whole 1/3 c Brown Sugar 2 ea Bay Leaves 1/4 c Vinegar 1/4 c Butter 1 x Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Karotten in Bier Gedunstet (Carrots In Beer) Categories: German Vegetables Servings: 4 4 ea Carrots; Large 1 T Butter 1 c Dark Beer; Any Brand 1/4 t Salt 1 t Sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce) Categories: German Vegetables Servings: 4 2 lb Mushrooms; Fresh 1/4 lb Bacon; Diced 1/4 c Butter Or Margarine 2 ea Onions; Large, Diced 1 c White Wine 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1 x Nutmeg; Pinch of 1 x Mace; Pinch Of 1 c Cream; Heavy 1 x Lemon Juice; 1/2 Med Lemon 2 ea Parsley; Sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinierte Toamten (Marinated Tomatoes) Categories: German Vegetables Servings: 4 4 ea Tomatoes; Large * 1 c Vegetable Oil 1/4 c Wine Vinegar 1/4 t Mustard; Dry 1 t Salt 1/4 t Black Pepper 1 ea Garlic; Clove, Large, Minced 1 T Basil; Fresh, Chopped 2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop 1 T Scallion; Minced * Tomatoes should be peeled and sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Po Categories: German Vegetables Servings: 4 8 ea New Potatoes; Boiled In Skin 1 ea Onion; Medium, Diced 1/4 t Salt 1/4 t Pepper 3/4 c Sugar 4 ea Bacon; Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rotkohl (Red Cabbage) Categories: German Vegetables Servings: 4 2 T Vegetable Oil 2 ea Onions; Small, Sliced 2 lb Red Cabbage; Shredded 2 T Vinegar 1 x Salt; To Taste 1 t Sugar 1 ea Apple; Large, Tart, *, OR 1/2 c Applesauce 1/2 c Red Wine 1/2 c Beef Broth; Hot * Core and peel apple, then fine chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kohl Westfalisch (Westphalian Cabbage) Categories: German Vegetables Servings: 4 2 lb Cabbage; (1 Head) Approx Wt. 3 T Vegetable Oil 1 t Salt 1 t Caraway Seeds 1 c Beef Broth 3 ea Apples; Small, Tart 1 T Cornstarch 2 T ;Water, Cold 3 T Red Wine Vinegar 1/4 t Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Erbsenpuree (Yellow Split-Pea Puree) Categories: German Vegetables Servings: 6 2 c Yellow Split-peas; Dry 6 c Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 t Marjoram; Dried 1/8 t Thyme; Dried 1 t Salt 1 ea Onion; Small, Minced 2 T Butter; Melted 2 T Unbleached Flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Ho Categories: German Vegetables Servings: 4 5 ea Potatoes; Medium 1 x ;Boiling Water 1/2 t Salt 2 T Butter 1 x Pepper; Freshly Ground 1/2 c Sour Cream 1 T Horseradish 2 t Parsley; Minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: German Vegetables Servings: 4 2 1/2 c Potatoes; (2 Large) * 3 c ;Water 1 t Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 T Milk 1/2 t Salt 1 x Vegetable Oil; As Needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bayerische Vanillecreme (Bavarian Vanilla Crea Categories: German Special Desserts Servings: 6 2 pk Gelatin; Unflavored 1/2 c ;Water, Cold 9 T Sugar 1 T Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 c Milk; Scalded 1 c Ice Cream; Vanilla 1 t Vanilla 1 c Cream; Heavy, Whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German Special Desserts Servings: 6 1 qt Strawberries; Fresh 3/4 c Sugar 1 T Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold 2 t Lemon Juice 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fladle Uberbacken (Swabian Pancakes) Categories: German Pancakes Desserts Servings: 6 1 1/4 c Flour; Unbleached 3 ea Eggs; Large 1/2 t Salt 2 c Milk 1 t Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil Or Butter;To Grease Dish 2 T Sugar 3 T Almonds; Sliced and Blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blitzkuchen mit Apfeln (Apple Cake) Categories: German Fruits Cakes Desserts Servings: 6 6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced 3 T Sugar 3 T Butter 3/4 c Sugar 2 ea Egg Yolks; Large, Divided * 1/2 ea Lemon;Juiced And Peel Grated 1 t Baking Powder 1 1/2 c Flour; Unbleached 3/4 c Milk 1 T Rum 2 ea Egg Whites; Large 1 T Butter; To Grease Cake Pan 1 t Vegetable Oil 3 T Confectioners' Sugar * Do not put the egg yolks together as they will be used individually. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tropfkrapfen (Drop Donuts) Categories: German Cakes Desserts Servings: 10 1/4 c Butter; Softened 1 c Sugar 2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten 4 c Flour; Unbleached 2 t Baking Powder 1/4 t Nutmeg 1/2 t Baking Soda 3/4 c Butter OR Sour Milk 1 x Confectioners' Sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meersburger Kirschen-dessert (Cherry Desert Me Categories: German Fruits Desserts Servings: 4 1 lb Cherries; Tart, Fresh 3 T Kirsch 6 T Sugar 2 T ;Water 12 ea Ladyfingers 8 oz Cream Cheese; * 1/2 t Vaillla Extract 2 oz Almonds; Ground ** 1 c Cream; Heavy --------------------------GARNISH-------------------------- 1 x Pistachio Nuts; Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Altdeutxche Brotchen (Old German Muffins) Categories: German Breads Desserts Fruits Servings: 4 3/4 c Butter Or Margarine 1/2 c Sugar 2 ea Eggs; Large 1 T Rum 1 t Vanilla Extract 3 T Milk 1/2 t Cinnamon 2 t Baking Powder 2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground 1 T Orange Rind; Grated 1/4 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schwarzwalder Kirschtorte (Black Forest Cherry Categories: German Cakes Fruits Desserts Servings: 8 ---------------------------CAKE--------------------------- 6 ea Eggs; Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour; Sifted ---------------------------SYRUP--------------------------- 1/4 c Sugar 1/3 c ;Water 2 T Kirsch --------------------------FILLING-------------------------- 1 1/2 c Confectioners' Sugar 1/3 c Butter; Unsalted 1 ea Egg Yolk; Large 2 T Kirsch Liquer --------------------------TOPPING-------------------------- 2 c Sour Cherries; Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Franfurter Kranz (Frankfurt Crown Cake) Categories: German Special Cakes Desserts Servings: 10 ---------------------------CAKE--------------------------- 1 c Butter; NO Margarine 1 1/2 c Sugar 6 ea Eggs; Large * 1 1/2 t Grated Lemon Rind 8 T Rum 4 t Baking Powder 3 1/2 c Flour; Unbleached, Sifted -------------------BUTTER-CREAM FILLING------------------- 1 c Sugar 3/4 c ;Water 6 ea Egg Yolks; Large 1 T Rum 1 c Butter;NO Margarine,Unsalted ----------------------PRALINE TOPPING---------------------- 2 T Butter 1 c Sugar 1/2 c ;Water 1 c Almonds; Blanched, Sliced -----------------------APRICOT GLAZE----------------------- 1/2 c Apricot Jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Streuselkuchen (Crumb Cake) Categories: German Cakes Desserts Servings: 6 --------------------------TOPPING-------------------------- 1/4 c Sugar 1/4 c Brown Sugar 2 t Cinnamon 1 c Flour; Unbleached, Unsifted 1/2 c Butter Or Margarine ---------------------------CAKE--------------------------- 2 1/4 c Flour; Unbleached, Unsifted 1/4 c Sugar 1/4 t Salt 1 pk Yeast; Dry 3/4 c Milk 1/2 c Butter Or Margarine 1 ea Egg; Large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: German Cakes Desserts Servings: 8 ---------------------------CRUST--------------------------- 1 1/2 c Flour; Unbleached, Unsifted 5 T Sugar 1 T Lemon Rind; Grated 2/3 c Butter Or Margarine 1 ea Egg Yolk; Large 1 T Milk --------------------------FILLING-------------------------- 1/2 c Soft Bread Crumbs 2 T Butter Or Margarine; Melted 4 c Apples; Tart, Sliced 1 T Lemon Juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; Large, Beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gugelhupf Categories: German Cakes Desserts Servings: 8 1 pk Yeast; Dry Active 1 c Milk; Scalded Then Cooled 1 c Sugar 1 c Butter Or Margarine 5 ea Eggs; Large 1 t Vanilla Extract 1 x Lemon; Rind Of, Grated 3/4 c Raisins 1/3 c Almonds; Ground (2 oz Pk) 1/2 t Salt 4 c Flour; Unbleached, Unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: German Cakes Desserts Servings: 4 ---------------------------CAKE--------------------------- 1 pk Yeast; Dry, Active 1/2 t Salt 4 T Sugar 2 c Flour; Unbleached, Unsifted 1/4 c Butter or Margarine 1/2 c Milk 1 ea Egg; Large --------------------------FILLING-------------------------- 3 c Apples; Tart, Sliced 1 T Lemon Juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; Unbleached 8 oz Cream Cheese; Softened 1 ea Egg; Large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Haselnusstorte (Hazelnut Torte) Categories: German Cakes Desserts Tortes Servings: 8 5 ea Eggs; Large, Separated 3/4 c Sugar 6 T ;Water 1 3/4 c Cake Flour; Sifted 1 t Baking Powder 1 1/2 c Hazelnuts (Filberts);Ground* 1 t Vanilla Extract 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 1 x Fresh Strawberries,If Desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Obsttorte (Fruit Torte) Categories: German Cakes Desserts Tortes Servings: 8 --------------------------PASTRY-------------------------- 2 c Flour; Unbleached 1/4 c Sugar 1 c Butter; NO Margarine, Unsalt 2 ea Egg Yolks --------------------------FILLING-------------------------- 4 c Fruit; Fresh, Canned, Frozen 1/2 c Sugar;If Fresh Fruit Is Used 1/4 c ;Water, If Needed 2 T Cornstarch ----------------------ALMOND COATING---------------------- 1 ea Egg White 1 T Sugar 1/2 c Almonds; Toasted, Sliced --------------------------TOPPING-------------------------- 2 T Sugar 1 t Vanilla Extract 1 c Cream; Heavy, Whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Weintraubentorte (Grape Torte) Categories: German Tortes Desserts Servings: 8 ---------------------------DOUGH--------------------------- 2 c Flour; Unbleached, Unsifted 2/3 c Sugar 1/4 c Butter Or Margarine 1 ea Egg; Large 1 ea Egg Yolk; Large 1 ea Lemon; Grated Rind Of 1/8 t Salt --------------------------TOPPING-------------------------- 1 lb Grapes 3 ea Egg Whites; Large 6 T Sugar 1/2 ea Lemon; Juice Of 4 oz Almonds; Ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Neujahrspretzel (New Year's Pretzels) Categories: German Holiday Special Servings: 2 2 c Milk 1/2 c Butter Or Margarine 2 pk Yeast; Active, Dry 2 t Salt 1/2 c Sugar 7 c Flour; Unbleached 2 ea Eggs; Large 1 c Confectioners' Sugar 1 x ;Water 1 t Vanilla Extract 1/4 c Almonds; Chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pretzels Categories: German Special Servings: 6 1 pk Yeast; Active, Dry 1 1/2 c ;Water, Warm,110-120 Degrees 1 t Salt 1 T Sugar 4 c Flour; Unbleached 1 ea Egg; Large, Beaten 1 x Salt; Coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Schokoladenpretzel (Chocolate Pretzels) Categories: German Special Servings: 8 1/2 c Butter Or Margarine 1/4 c Sugar 1 ea Egg; Large, Beaten 1 t Vanilla Extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; Unbleached, Unsifted ----------------------COCOA FROSTING---------------------- 2 T Cocoa 1 1/4 c Confectioners' Sugar 2 T Butter Or Margarine; Melted 1/2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Springerle (Molded Christmas Cookies) Categories: German Cookies Special Christmas Dessert Servings: 12 4 ea Eggs; Large 2 c Sugar 1 t Anise Extract 4 1/2 c Cake Flour; Sifted * NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Hamburgers Categories: Meats Main dish Hamburgers Servings: 3 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1/4 c Water Or Evaporated Milk 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper ------------------------VARIATIONS------------------------ 1 T Horseradish 1 T Mustard; Prepared 1 T Chives; Snipped 2 T Blue Cheese; Crumbled, * 2 T Sesame Seed 1/4 c Ripe Olives; Chopped 1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish 1/4 c Nuts; Chopped * You should use only enough Blue Cheese to suit your own taste. ~------------------------------------------------------ ~----------------- Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled Onion Topping Categories: Vegetables Relishes Toppings Servings: 6 1 T Butter Or Margarine 1 c Onion; Chopped, 2 Medium 1/8 t Nutmeg 2 T Dairy Sour Cream Melt the butter or margarine in a small skillet. Add onions, cook and stir until tender. Stir in remaining ingredients; spread on cooked patties. Broil 2 inches from the heat until hot, about 1 minute. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom-Onion Topper Categories: Relishes Vegetables Sauces Topping Servings: 6 1 T Margarine Or Butter 1 ea Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 t Worcestershire Sauce 1/8 t Pepper * Use 1 4-oz can of mushroom stems and pieces. ~------------------------------------------------------ ~----------------- Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mustard Butter Categories: Sauces Vegetables Toppings Servings: 6 1/4 c Margarine Or Butter;Softened 1 T Parsley; Snipped 2 T Mustard; Prepared 1/4 t Onion Salt Mix all ingredients together. Spoon onto hot patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sesame Butter Categories: Toppings Servings: 4 1/4 c Margarine Or Butter;Softened 1 t Worcestershire Sauce 1/2 t Garlic Salt 1 T Toasted Sesame Seed; * * To toast sesame seeds, spread out in a small pie tin and bake at 350 ~------------------------------------------------------ ~----------------- Mix all ingredients together. Spoon over hot patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zippy Tomato Sauce Categories: Sauces Toppings Vegetables Servings: 8 2 T Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,* 1 ea Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can 1 c Chili Sauce 1 t Worcestershire Sauce 1/4 t Chili Powder * You can use canned chopped Green Chiles or Jalapenos for a hotter ~------------------------------------------------------ ~----------------- Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone.) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Filled Hamburgers Categories: Hamburgers Main dish Meats Filling Servings: 3 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 small 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper -------------------------FILLINGS------------------------- 1 x Dill Pickle Or Pickle Relish 1 x Prepared Mustard 1 x Catsup 1 x Horseradish 1 x Onion Slices OR 1 x Finely Chopped Onion 1 x Tomato Slices 1 x Process American Cheese OR 1 x Cheddar Cheese Slices -------------------PEPPY CHEESE FILLING------------------- 1/4 c Cheese; ** 2 T Mayonnaise Or Salad Dressing 1 lb Worcestershire Sauce 1/2 t Salt 1/2 t Mustard; Prepared 1/4 t Pepper -------------------------OPTIONAL------------------------- 1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. ~------------------------------------------------------ ~----------------- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Nifty Hamburgers On A Bun Categories: Breads Hamburgers Meats Main dish Servings: 4 8 ea Hamburger Buns; * 1 x Prepared Mustard Or Catsup 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small 1 t Salt 1/4 t Pepper * Hamburger buns should be the small ones or use 6 slices of bread. ~------------------------------------------------------ ~----------------- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Family Favorite Burgers Categories: Hamburgers Main dish Servings: 6 1 1/2 lb Ground Beef 2 ea Bread; Fresh Bread Crumbs 1/3 c Milk 1/4 c Catsup 1/4 c Onion;Finely Chopped,1 small 1 t Salt 2 t Horseradish 2 t Worcestershire Sauce 1 T Mustard; Prepared Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zesty Burgers Categories: Hamburgers Main dish Meats Spices Servings: 2 1 lb Ground Beef 1/3 c Bread Crumbs; Dry 1/2 c Water 1 t Instant Beef Bouillon 1 t Lemon Peel; Grated 1 t Lemon Juice 1/2 t Salt 1/2 t Sage 1/2 t Ginger; Ground 1/4 t Pepper 2 dr Hot Pepper Sauce; Optional Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Burgundy Burgers Categories: Hamburgers Main dish Meats Spirits Servings: 6 1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine 1/4 c Onion; Finely Chopped, 1 sm. 1 T Worcestershire Sauce 1 t Seasoned Salt 1/4 t Pepper 1/8 t Garlic Salt Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Supreme Burgers Categories: Hamburgers Main dish Meats Servings: 8 2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope 1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream 1/8 t Pepper Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blue Ribbon Burgers Categories: Cheese Hamburgers Main dish Meats Vegetable Servings: 6 2 lb Ground Beef 2 t Worcestershire Sauce 1/2 t Salt 1/4 t Garlic Salt 1/4 t Pepper 3 oz Cream Cheese; Softened, 1 pk 2 T Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ~------------------------------------------------------ ~---------------- Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Braunburgers Categories: Hamburgers Main dish Meats Servings: 5 1 lb Ground Beef 1/4 lb Braunschweiger Sausage; * 1/4 c Dairy Sour Cream 2 T Onion; Finely Chopped * Braunschweiger Sausage is also known as liver sausage. Because of ~------------------------------------------------------ ~----------------- Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Boulette Burgers Categories: Hamburgers Main dish Meats Vegetables Servings: 8 2 lb Ground Beef 1 c Dairy Sour Cream 1/2 c Bread Crumbs; Dry 4 oz Mushrooms; * 2 T Onion; Finely Chopped 2 T Parsley; Snipped 1 1/2 t Salt 1/4 t Pepper * Use 1 4-oz can of mushroom stems and pieces, drained and chopped. ~------------------------------------------------------ ~----------------- Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crunchy Teriyaki Burgers Categories: Hamburgers Main dish Meats Vegetables Spice Servings: 6 1 1/2 lb Ground Beef 1/2 c Water Chestnuts; * 1/4 c Soy Sauce 1/4 c Orange Juice; OR 1/4 c Sherry; Dry 1 ea Clove Garlic; Minced 1 t Molasses Or Brown Sugar 1/8 t Ginger; Ground * Water chestnuts should be finely chopped. ~------------------------------------------------------ ~----------------- Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Spice Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Chili Powder 1 t Worcestershire Sauce 3/4 t Salt 1/4 t Garlic Salt 1/4 t Pepper 1/4 t Red Pepper Sauce 6 ea Cheddar Cheese Slices; * 2 T Green Chiles; Canned,Chopped 1 ds Cayenne Red Pepper * Each cheese slice should be 2 X 2-inches. ~------------------------------------------------------ ~----------------- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caraway Burgers Categories: Hamburgers Main dish Meats Spices Spirit Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md. 1 t Salt 1 t Caraway Seed 1 t Worcestershire Sauce 1/4 t Pepper 1 c Beer; Any Brand Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ruben Burgers Categories: Cheese Hamburgers Main dish Meats Servings: 5 1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR 4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm. 1/4 t Salt 1/8 t Garlic Salt 1/8 t Pepper 8 oz Sauerkraut; Drained, 1 cn 5 ea Swiss Cheese Slices; * * Each cheese slice should be 3 inches by 3 inches. ~------------------------------------------------------ ~----------------- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Triple Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Sauce Servings: 6 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/2 t Basil Leaves 1/4 t Pepper 1/8 t Garlic Salt 6 T Creamed Cottage Cheese 1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn 6 ea Cheese Slices; * * You can use either Mozzarella or Swiss cheese slices. Each slice ~------------------------------------------------------ ~----------------- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Taco Patties Categories: Patties Ground beef Main dish Meats Vegetable Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 3/4 c Water 1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small 4 oz Cheddar Cheese; Shredded, 1C Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Devilish Potato Stacks Categories: Ground beef Main dish Meats Patties Chees Servings: 4 1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 t Worcestershire Sauce 1 x Instant Mashed Potatoes; * 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. ~------------------------------------------------------ ~----------------- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburgers Au Poivre Categories: Ground beef Main dish Meats Patties Servings: 4 1 lb Ground Beef 1/2 t Salt 1/2 T Freshly CrackedBlackPepper;* 1 T Brandy Or Cognac; Optional 3 T Red Wine; Dry, Optional * Or To Taste. ~------------------------------------------------------ ~----------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Patties Parmigiana Categories: Ground beef Main dish Meats Patties Chees Servings: 6 1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm. 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 1/2 c Parmesan Cheese; Grated 1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten 8 oz Tomato Sauce; 1 can 1 t Italian Seasoning 6 ea Mozzarella Cheese; Slices,** * If the ground beef is lean, it may be necessary to add a small amount ** Cheese slices should be 3 inches square. ~------------------------------------------------------ ~----------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburgers Diane Categories: Ground beef Main dish Meats Patties Vegetable Servings: 4 2 T Margarine Or Butter 1 t Worcestershire Sauce 1/4 t Lemon Juice 1 ea Clove Garlic; Minced 1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; * 1 lb Lean Ground Chuck 1/2 t Salt 1/4 t Pepper * Mushrooms should be washed, trimmed and sliced. ~------------------------------------------------------ ~----------------- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Hamburger Patties Categories: Ground beef Main dish Meats Patties Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 t Salt 1/3 c Catsup 1/2 c Chili Sauce 2 T Brown Sugar 1 T Lemon Juice mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bavarian Patties With Sauerkraut Categories: Ground beef Main dish Meats Patties Vegetable Servings: 6 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1/2 t Allspice 16 oz Sauerkraut; Drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sausage-Centered Hamburger Rolls Categories: Ground beef Main dish Meats Fruits Servings: 6 1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, * 1/3 c Green Onion/tops; Chopped 1 ea Egg; Large 1 t Salt 1/4 t Cinnamon 8 oz Brown And Serve Sausage; ** 2 T Flour; Unbleached 1 t Instant Beef Bouillon 1 c Water 1 ds Cloves; Ground * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. ~------------------------------------------------------ ~----------------- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef And Cabbage Joes Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 t Salt 1 T Mustard; Prepared 8 ea Hamburger Buns; * * Hamburger buns should be split and toasted. ~------------------------------------------------------ ~----------------- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chow Mien On A Bun Categories: Ground beef Main dish Meats Vegetables Servings: 8 1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium 2/3 c Water 2 T Cornstarch 3 T Soy Sauce 1 T Molasses 1/4 t Ginger 16 oz Bean Sprouts; 1 cn, * 8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. ~------------------------------------------------------ ~----------------- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Pasties Categories: Cheese Ground beef Main dish Meats Vegetable Servings: 8 1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm. 8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), ** 1/4 c Catsup 1/2 t Garlic Salt 1/4 t Pepper 1 T Mustard; Prepared 11 oz Pie Crust Mix Or Sticks; 1Pk * Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese. ~------------------------------------------------------ ~----------------- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 6 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 t Salt 1/8 t Pepper 1 t Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saucy Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,* 1/3 c Milk 1/8 t Nutmeg 1/2 c Dairy Sour Cream --------------------------GARNISH-------------------------- 1 x Parsley; Snipped * Use the condensed soup without diluting it. ~------------------------------------------------------ ~----------------- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet And Sour Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Basic Meatballs 1 T Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 T Soy Sauce 1/3 c Vinegar 1/2 c Green Bell Pepper; * * Coarsely chop the Green Bell Pepper after seeding it. ~------------------------------------------------------ ~----------------- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pepper Beef Balls Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Of Basic Meatballs; * 1 T Margarine Or Butter 1 ea Onion; Sliced, Md 1 1/2 c Water 1 1/2 t Instant Beef Bouillon 1/2 t Garlic Salt 1/2 t Ginger; Ground 3 T Soy Sauce 2 ea Green Peppers; Md, ** 2 T Cornstarch 2 T Water 1 ea Tomato; Lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. ~------------------------------------------------------ ~----------------- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Harvest-Time Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Basic Meatballs; * 2 T Margarine Or Butter 1/8 t Instant Minced Garlic; ** 1/2 t Thyme Leaves 1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, **** 1/2 t Salt 1/3 c Parmesan Cheese; Grated 2 ea Tomatoes; ***** * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the ***** Cut each tomato into 8 wedges. ~------------------------------------------------------ ~----------------- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hungarian Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe of Basic Meatballs; * 1 T Vegetable Oil 2 ea Onions; Md., Thinly Sliced 3/4 c Water 3/4 c Red Wine; Dry, ** 1 t Caraway Seed 2 t Paprika 1/2 t Marjoram Leaves 1/2 t Salt 1/4 c Water 2 T Flour; Unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant ~------------------------------------------------------ ~----------------- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meatball Stew Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, ** 2 ea Celery Stalks; *** 3 ea Potatoes; Md, **** 16 oz Stewed Tomatoes; 1 Cn 1 t Salt 1 t Instant Beef Bouillon 1/8 t Pepper 1 ea Bay Leaf 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. ~------------------------------------------------------ ~----------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meatball Stew With Dumplings Categories: Ground beef Main dish Meats Meatballs Vegetable Servings: 4 1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; ** 1/4 c Dairy Sour Cream 16 oz Vegetables; *** 15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings -----------------------EGG DUMPLINGS----------------------- 2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg. 2 T Milk ---------------------PARSLEY DUMPLINGS--------------------- 2 c Biscuit Baking Mix; Bisquick 2 T Parsley Flakes 2/3 c Milk * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. ~------------------------------------------------------ ~----------------- Prepare the basic meatball recipe ~- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Porcupines Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 lb Ground Beef 1/2 c Rice; Regular, Uncooked 1/2 c Water 1/4 c Onion; Chopped, 1 Sm. 1 t Salt 1/2 t Celery Salt 1/8 t Garlic Powder 1/8 t Pepper 15 oz Tomato Sauce; 1 Cn. 1 c Water 2 t Worcestershire Sauce Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerbraten Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 ea Recipe of Basic Meatballs; * 1 T Brown Sugar 1 t Instant Beef Bouillon 1/4 t Cloves; Ground 1/8 t Pepper 1 ea Bay Leaf 1/4 c Vinegar 1/3 c Raisins; Optional 6 ea Gingersnaps; ** * See Recipe 12. ** Break the gingersnaps into small pieces. ~------------------------------------------------------ ~----------------- Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Wine Marinated Kabobs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; * 1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine 1 t Marjoram Leaves 1/2 t Salt 1/8 t Instant Minced Garlic 1 t Worstershire Sauce 2 T Catsup * Mushrooms should be washed and trimmed. ~------------------------------------------------------ ~----------------- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet-Sour Kabobs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 6 1 1/2 lb Ground Beef 1 T Soy Sauce 14 1/2 oz Pineapple; Sliced, 1 Cn 2 T Brown Sugar 2 T Vinegar 2 T Soy Sauce 2 T Cornstarch 4 ea Green Onions; * 1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. ~------------------------------------------------------ ~----------------- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Batter-Dipped Fondue Meatballs Categories: Appetizers Ground beef Meatballs Meats Servings: 12 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -----------------------FROTHY BATTER----------------------- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -----------------------MUSTARD SAUCE----------------------- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onion; Finely Chopped ---------------------HORSERADISH SAUCE--------------------- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 ~------------------------------------------------------ ~----------------- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Party Pleaser Meatballs Categories: Appetizers Ground beef Meatballs Meats Sauce Servings: 12 1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked 1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; ** 1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. ~------------------------------------------------------ ~----------------- Prepare the basic meatballs except ~- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Stroganoff Categories: Hamburger Main dish Meats Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1 ea Clove Garlic; Minced 1 t Beef Bouillon; Instant 3/4 t Salt 1/4 t Pepper 4 oz Mushroom Stem/Pieces;Drained 1 c Water 1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot 3 tb Unbleached Flour Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Skillet Goulash Categories: Hamburger Main dish Meats Stews Vegetable Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped 1/2 c Water 1 1/2 t Salt 1/4 t Pepper 1/8 t Basil Leaves 1/8 t Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: All-American Hot Dish Categories: Hamburger Main dish Meats Vegetables Chees Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn 1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C 2 c Water 1 t Oregano Leaves 1/2 t Salt 1/4 t Pepper 1 c Cheddar Cheese; Shredded Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Beef-Noodle Combo Categories: Hamburger Main dish Meats Soups Vegetable Servings: 5 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped 1/4 c Pimento; Sliced 1 c Milk 1 t Salt 4 oz Noodles; Uncooked, Abt 2 C 1 tb Worcestershire Sauce Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Double Cheese Hamburger Casserole Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 5 4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef 1/3 c Onion; Chopped 1/4 c Celery Chopped 8 oz Tomato Sauce; 1 Cn 1 t Salt 3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed 1/4 c Dairy Sour Cream 1 ea Tomato; Md., Optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Manicotti Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 -----------------------MEAT FILLING----------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded 1 ea Egg; Lg 1/2 c Milk 1 t Salt 1/4 t Pepper ---------------------------PASTA--------------------------- 8 oz Manicotti Shells; 1 Pk -----------------------TOMATO SAUCE----------------------- 4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn 12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm 1 ea Clove Garlic; Minced 4 c Water 1/2 t Sugar 1/2 t Salt 1/8 t Pepper 1/3 c Parmesan Cheese; Grated 1 tb Parsley; Snipped 1 tb Italian Seasoning Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Fiesta Casserole Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 1 x Salt & Pepper; To Taste 4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream 2/3 c Mayonnaise Or Salad Dressing 2 c Bisquick Baking Mix 1/2 c Water 1 x Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped 1 x Paprika; Optional 2 tb Onion; Finely Chopped * Use 2 or 3 ripe tomatoes or to taste. ~------------------------------------------------------ ~----------------- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Company Beef Oriental Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 ea Clove Garlic; Minced 1/4 c Soy Sauce 1 t Beef Bouillon; Instant 3/4 c Water 6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; * 5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; ** 2 tb Cornstarch 1 tb Molasses * Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the ~------------------------------------------------------ ~----------------- Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Safari Supper Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 c Regular Rice; Uncooked 2 1/2 c Water 2 t Chicken Bouillon; Instant 1 t Curry Powder 1/2 t Salt 1/4 t Ginger 1/4 t Cinnamon 1/2 c Raisins 3 tb Peanut Butter; Chunky 1 tb Honey Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearty Beef Supper Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md 2 c Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1/2 t Oregano Leaves 1/4 t Minced Garlic; Instant 1/4 t Pepper 1/2 c Parmesan Cheese; Grated 3 tb Parsley; Snipped Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanish Rice With Beef Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped 16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled 2 c Water 1 t Chili Powder 1/2 t Oregano Leaves 1 1/4 t Salt 1/8 t Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: South Seas Combo Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped 1 x Curry Powder; To Taste,2-3ts 2 t Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked 2 tb Unbleached Flour 2 tb Sherry; Optional * Use 1 4-oz can of mushroom stems and pieces that has been drained. ~------------------------------------------------------ ~----------------- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curry Delight Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water --------------------------GARNISH-------------------------- 1 x Peanuts; Chopped 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Filled Squash Halves Categories: Fruits Hamburger Meats Side dish Vegetable Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 t Salt 1/2 t Cinnamon 2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins 1 x Salt 4 tb Brown Sugar; Packed 2 tb Margarine Or Butter; Melted Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spiced Bean Bake Categories: Fruits Hamburger Meats Side dish Servings: 5 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1 ea Apple; Cored & Chopped 1 t Curry Powder Or To Taste 1/2 t Mustard; Dry 28 oz Baked Beans; 1 cn, * 1 ea Apple Cored And Sliced * Use the baked beans with a molasses sauce and pork. ~------------------------------------------------------ ~----------------- Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Souper Baked Sandwich Categories: Breads Cheese Hamburger Main dish Meat Servings: 6 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 t Salt 1/2 c Celery; Chopped 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 t Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexicali Spoon Bread Casserole Categories: Breads Cheese Hamburger Main dish Vegetable Servings: 8 -----------------------MEAT MIXTURE----------------------- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 t Salt 1 x Chili Powder; To Taste 1/8 t Pepper 1/2 c Ripe Olives; Sliced ---------------------CORNMEAL TOPPING--------------------- 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 t Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saucy Bean 'N Beef Pie Categories: Hamburger Main dish Meats Pies Vegetable Servings: 4 1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn 1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ea Egg; Lg 1/4 t Thyme Leaves 1/4 t Salt 16 oz French Cut Green Beans; 1 Cn 1 ds Pepper Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheeseburger Pie Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 ---------------------------CRUST--------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream -----------------------MEAT FILLING----------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1/2 t Salt 1/4 t Pepper --------------------------TOPPING-------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peppy Pizza Pie Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt 1/3 c Bread Crumbs; Dry 1 ea Egg; Lg 1/2 t Oregano Leaves 1/4 t Salt 8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; * 1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~------------------------------------------------------ ~----------------- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potluck Surprise Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt 1 t Italian Seasoning 1/4 t Pepper 1 ea Eggplant; Sm, * 1 c Dairy Sour Cream 1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------ ~----------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hungry Boy's Casserole Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 t Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburger Pizza Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 8 ---------------------------CRUST--------------------------- 2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package 2/3 c Water; Hot -----------------------MEAT MIXTURE----------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves 1/4 t Pepper --------------------------TOPPING-------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Pizza Sandwich Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 t Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~------------------------------------------------------ ~----------------- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Minnesota Minestrone Categories: Cheese Hamburger Main dish Soups Vegetable Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 1/2 t Italian Seasoning --------------------------GARNISH-------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef And Lentil Stew Categories: Hamburger Main dish Meats Soups Vegetable Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced 1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 ea Bay Leaf 1 t Salt 1 t Beef Bouillon; Instant 1/4 t Pepper 2 tb Parsley; Snipped Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Bread Slices; * 1 ea Egg; Lg 1 c Milk 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1/2 t Mustard, Dry 1/4 t Pepper 1/4 t Sage 1/8 t Garlic Powder 1/2 c Sauce ** 1 tb Worcestershire Sauce * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in ~------------------------------------------------------ ~----------------- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese-Potato Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled 1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~------------------------------------------------------ ~----------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meat And Potato Squares Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, * 1/2 c Cheddar Cheese; Shredded * Prepare enough instant mashed potatoes to serve 4 as per package ~------------------------------------------------------ ~----------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roast Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Oats; Quick-Cooking 1/2 c Milk 1 1/2 t Salt 1/2 t Savory Or Thyme 1/4 t Pepper 1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Onion Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 2/3 c Milk 1 ea Egg; Lg 3 tb Brown Sugar 3 tb Catsup 1 tb Mustard; Prepared Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Stuffed Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up 1/2 c Milk 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1 t Salt 1/2 t Mustard; Dry 1/4 t Pepper 1/8 t Garlic Powder --------------------MEAT LOAF STUFFING-------------------- 1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh 1/4 t Salt 1/4 t Sage 1/8 t Thyme 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini-Layered Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Vegetable Servings: 6 1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded 1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~------------------------------------------------------ ~----------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spooned-Up Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Oats; Quick Cooking 1/2 c Water 1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten 1/4 c Parmesan Cheese; Grated Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saucy Mini-Loaves Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 4 1 lb Lean Ground Beef 1/2 c Cracker Crumbs 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 3/4 t Salt 1/8 t Nutmeg 1/8 t Pepper 1/2 c Cucumber; Chopped, Unpared 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream 3 tb Milk Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meat Loaf Tropicale Categories: Fruits Hamburger Main dish Meat loaf Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking 1/2 c Green Bell Pepper; Chopped 1 t Salt 1 t Mustard; Prepared 1/4 t Nutmeg 1/8 t Allspice 2 ea Slices Bacon 2 tb Onion; Chopped 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Heidelberg Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1 t Caraway Seed; Optional 1/2 t Celery Seed 1/4 t Pepper Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bacon-Wrapped Little Loaves Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice 1/4 c Green Bell Pepper; Chopped 1/2 c Water 1/2 t Beef Bouillon; Instant 1 t Salt 6 ea ThinSlicesofBacon,Cut In 1/2 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Surprise Meat Loaf Squares Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 t Salt 1/2 t Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 3/4 t Salt 1 tb Cornstarch Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Australian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 ---------------------------CRUST--------------------------- 1 1/2 c Graham Cracker Crumbs 6 T Butter; Melted, * 1/4 c Sugar; Granulated ------------------------CHEESECAKE------------------------ 1 lb Cream Cheese 1/2 c Sugar; Granulated 3 ea Eggs; Large, Separated 1/4 c Unbleached Flour 1 t Lemon Rind, Grated 2 t Lemon Juice 1 t Vanilla Extract 1/2 c Heavy Cream 2 T Passion Fruit; ** * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~------------------------------------------------------ ~----------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Czechoslovakian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Sweet Yeast; See Recipe # 23 ------------------------CHEESECAKE------------------------ 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 ea Eggs; Large, Separated 1 T Cornstarch 3 T Milk OR Heavy Cream 1 T Rum; Dark 1/2 t Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dutch Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 22 ------------------------CHEESECAKE------------------------ 2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS 2 t Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated 1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour 1 t Lemon Juice 1 t Lemon Rind; Grated 1/3 c Raisins; Golden NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: English Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 8 ---------------------------CRUST--------------------------- 2 c Unbleached Flour 1/2 t Salt 2 t Sugar; Granulated 4 T Butter; Chilled, * 3 T Shortening; Chilled 5 T Water; Cold --------------------------FILLING-------------------------- 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 ea Eggs; Large 2 ea Egg Yolks, Large 1/3 c Sugar; Granulated 2 T Rosewater 1/2 t Nutmeg; Grated 1/4 t Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~------------------------------------------------------ ~----------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Finnish Curd Cake Categories: Cakes Cheese Cheesecakes Desserts Servings: 8 ---------------------------CRUST--------------------------- 2 T Butter; * 2/3 c Bread Crumbs; Dry ** ---------------------------CAKE--------------------------- 1 1/2 t Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 t Cinnamon; Ground 1 t Cardamom; Ground 1/2 t Ginger; Ground 1 t Orange Rind; Grated 1 t Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~------------------------------------------------------ ~----------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Cheesecake Categories: Cakes Cheesecakes Cheese Desserts Servings: 16 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 22 ------------------------CHEESECAKE------------------------ 1 lb Cream Cheese 1/2 lb French Cheese; * 1/3 c Sugar; Granulated 1 T Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 t Real Vanilla Extract 1 T Confectioners' Sugar NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~------------------------------------------------------ ~----------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: German Kasekuchen Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 2 c Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 t Baking Powder ------------------------CHEESECAKE------------------------ 3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch 1 t Baking soda 1 c Sugar; Granulated 4 ea Eggs; Large 1/2 t Lemon Rind; Grated 1/2 t Vanilla Extract; Real only 1 c Sour Cream 1 c Raisins CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hungarian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder 4 T Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 t Salt 1 T Lemon Juice 1 x Cold Water; ** ------------------------CHEESECAKE------------------------ 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 t Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------ ~----------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Zealand Kiwi Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 ---------------------------CRUST--------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ------------------------CHEESECAKE------------------------ 1 1/2 lb Cream Cheese 1/4 t Salt 1 t Vanilla Extract 4 ea Eggs; Large, Slightly Beaten 1 c Sugar; Granulated --------------------------TOPPING-------------------------- 1 c Sour Cream 1/2 t Vanilla Extract 2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted 2 tb Milk 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Paskha (Russian Cheesecake) Categories: Cakes Cheese Cheesecakes Desserts Sauce Servings: 10 ---------------------------CRUST--------------------------- 1 x NONE ------------------------CHEESECAKE------------------------ 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 t Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 t Vanilla Extract -----------------------SABAYON SAUCE----------------------- 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 t Lemon Rind; Grated 3 tb Confectioners' Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~------------------------------------------------------ ~----------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Polish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 23 ------------------------CHEESECAKE------------------------ 4 c Dry Curd Cheese; 2 lbs, * 1/2 t Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 t Vanilla Extract -----------------------CRUMB TOPPING----------------------- 1 c Unbleached Flour 1/2 c Confectioners' Sugar 1/2 t Cinnamon; Ground 1/4 c Brown Sugar; Packed 1/4 c Butter; Melted 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~------------------------------------------------------ ~----------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x None ------------------------CHEESECAKE------------------------ 1 lb Cream Cheese 1 1/2 c Sugar; Granulated 2 ea Eggs; Large 1/2 t Cinnamon; Ground 1 t Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 t Salt 1 x Confectioners' Sugar 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Swedish Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 10 ---------------------------CRUST--------------------------- 1 x Basic Pastry Pie Crust; 9" ------------------------CHEESE PIE------------------------ 2 c Cottage Cheese 3 ea Eggs; Large 1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated 1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Swiss Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 22 ------------------------CHEESECAKE------------------------ 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ukrainian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 22 ------------------------CHEESECAKE------------------------ 2 c Cottage Cheese 3 ea Eggs; Large, Separated 1/2 c Sugar; Granulated 1/2 c Sour Cream 2 t Cornstarch 1 t Lemon Peel; Grated 1/2 c Walnuts; Chopped, (Optional) Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shortbread Crust Categories: Cheesecakes Servings: 1 1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, * 1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~------------------------------------------------------ ~----------------- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Westphalian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 ---------------------------CRUST--------------------------- 1 x Shortbread; See Recipe # 22 ------------------------CHEESECAKE------------------------ 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/2 t Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 t Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chimpanzee Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 ---------------------------CRUST--------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ------------------------CHEESECAKE------------------------ 1 lb Cream Cheese 1/4 c Sugar; Granulated 2 t Lemon Juice 4 ea Eggs; Large 1 c Sour Cream 1 c Bananas; Mashed, * 6 tb Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed ~------------------------------------------------------ ~---------------- CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Acadian Peppered Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 1/2 c Lemon juice 2 t Fresh basil, chopped 2 t Cayenne pepper 2 t Fresh oregano, chopped 5 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground 1 x Salt 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot and Spicy Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 1/4 c Peanut oil 3 ea Cloves garlic, chopped 2 T Rosemary 1 t Chopped basil 1 t Chopped thyme 1 t Chopped oregano 1 ea Small hot pepper chopped OR 2 T Ground cayenne pepper 2 t Fresh ground black pepper 2 ea Bay leaves, crumbled 1 T Paprika 2 t Lemon juice 2 lb Raw shrimp in their shells 1 x Salt Shrimp should be of a size to number 30-35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sour Cream Brittlebread Categories: Cajun Appetizers Breads Servings: 10 2 3/4 c All-purpose flour 1/4 c Sugar 1/2 t Baking soda 1/2 c Butter 1 c Sour cream 2 T Creole seasoning 2 T Kosher salt for sprinkling Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili N'awlins Categories: Cajun Mexican Main dish Servings: 12 2 lb Ground round beef 1 lb Ground pork 5 c Chopped onions 1 1/2 T Chopped garlic 7 T Chili powder 2 cn Chopped green chili peppers 3 cn (16 oz) crushed tomatoes 3 T Tomato paste 4 ea Bay leaves, crumbled 1 T Salt 1 T Oregano 1 T Red wine vinegar 1 T Grown sugar 2 cn 16 oz) red kidney beans 1 pk Corn chips 1 ea Head lettuce, shredded 12 oz Sharp cheddar cheese, shredd I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Pilau Categories: Cajun Main dish Fish Servings: 4 4 T Butter 1/2 c Finely chopped celery 2 T Chopped bell pepper 2 c Medium whole shrimp 1 T Worcestershire sauce 1 t Ground cayenne pepper 1 T Flour 1 x Salt 1 x Fresh ground black pepper 3 c Cooked white rice, hot 4 ea Slices fried crisp bacon Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauteed Soft-Shelled Crab Categories: Cajun Main dish Fish Servings: 1 3 ea Soft shelled crabs 5 T Butter 1 T Oil 2 T Pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Barbecued Chicken Categories: Cajun Main dish Poultry Servings: 4 1 ea Chicken (3 lb) 1 x Juice of 1-1/2 lemons 2 ea Cloves garlic, (see note) 1 T Fresh ground black pepper 2 T Ground cayenne pepper 1 T Paprika 2 T Melted butter NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pepper Biscuits Categories: Cajun Breads Servings: 12 2 1/2 c All purpose flour 1 T Baking powder 1/2 t Salt 1 T Coarse cracked black pepper 1/2 t Baking soda 3/4 c Shortening 1 c Buttermilk Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beaten biscuits Categories: Cajun Breads Servings: 100 6 c All purpose flour (soft) 1 1/2 t Salt 1 T Sugar 1 t Baking powder 1 c Shortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brandy Pecan Pie Categories: Cajun Desserts Pies Servings: 6 1/4 c Butter 1 c Sugar 3 ea Large eggs 1 c Light corn syrup 1/4 c Brandy 1 c Whole pecans 1 ea Unbaked 9-inch pie shell Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. From Nathalie Dupree's New Southern Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Southern Biscuit Muffins Categories: Cajun Breads Muffins Servings: 12 2 1/2 c All-purpose flour 1/4 c Sugar 1 1/2 T Baking powder 1/4 t Sa;t 1/4 lb Plus 2 Tbsp unsalted butter 1 c Cold milk In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Orleans Black Muffins Categories: Cajun Breads Muffins Servings: 12 3/4 c Hot water 1/2 c Molasses 1/4 c Milk 2 c Whole wheat flour 1 c All-purpose flour 3/4 c Sugar 3 T Baking powder 1 t Baking soda 1 t Salt 1 1/2 c Chopped dry roasted pecans In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hushpuppies Categories: Cajun Breads Servings: 30 1 c Cornmeal 1/2 c All-purpose flour 1/2 c Corn flour 1 T Baking powder 3/4 t Ground cayenne pepper 1/2 t Salt 1/2 t Black pepper 1/2 t Dried thyme leaves 1/4 t White pepper 1/8 t Dried oregano leaves 1/4 c Vy fine chopped green onions 1 1/2 t Minced garlic 2 ea Eggs, beaten 1 c Milk 2 T Pork lard 1 x Vegetable for deep frying NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creole Seasoning Categories: Cajun Servings: 1 2 T Oregano 1/8 c Salt 5 ea Cloves garlic, (see note) 1/4 c Fresh ground black pepper 1/3 c Cayenne pepper 2 T Thyme 1/3 c Paprika Combine all the ingredients and stir to mix thoroughly. Pour into a large glass jar. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Cooked Rice - Prudhomme Categories: Cajun Main dish Servings: 6 2 c Uncooked rice (see note) 2 1/2 c Basic stock (Prudhomme) 1 1/2 T Onions, chopped very fine 1 1/2 T Celery, chopped very fine 1 1/2 T Bell peppers,chopped vy fine 1 1/2 T Unsalted butter (preferred) 1/2 t Salt 1/8 t Garlic powder 1 x Pinch white pepper 1 x Pinch black pepper 1 x Pinch cayenne pepper In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basic Stock - Prudhomme Categories: Cajun Soups Servings: 1 ---------------------------BASIC--------------------------- 2 qt Cold water 1 ea Med. onion, (see note) 1 ea Large clove garlic (note) 1 x Bones, excess meat (notes) -------------------FOWL AND GAME STOCKS------------------- 1 1/2 lb Backs, necks, bones (notes) -------------------BEEF OR TURTLE STOCK------------------- 2 lb Beef shank (see notes) ------------------------PORK STOCK------------------------ 2 lb Pork neck bones (see notes) -----------------------SEAFOOD STOCK----------------------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Seafood Dirty Rice Categories: Cajun Main dish Servings: 6 1 3/4 lb Small shrimp (see notes) 2 T Unsalted butter 1 T Vegetable oil 1/2 c Canned tomato sauce 3 T Onions, chopped very fine 2 1/2 T Green bell peppers, chopped 2 T Celery, chopped very fine 1 t Minced garlic 1 t Salt 1 t White pepper 1 t Dried thyme leaves 1/2 t Ground cayenne pepper 1 1/2 c Basic shrimp stock 1/2 c Heavy cream 3 1/2 c Basic cooked rice 3/4 c Green onions finely chopped 1 c Packed, lump crabmeat (1/2lb NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Seafood Stuffed Flounder Categories: Cajun Main dish Fish Servings: 6 -----------------------SEASONING MIX----------------------- 1 t Salt 1/2 t Sweet paprika 1/2 t Black pepper 1/2 t Dried thyme leaves 1/2 t Sweet basil 1/2 t Gumbo file (optional) ---------------------MAIN INGREDIENTS--------------------- 3 ea Slices bacon, diced 1 1/2 c Onions, chopped very fine 1 c Green bell peppers, chopped 1/4 lb + 1 Tbsp unsalted butter 3/4 t White pepper 3/4 t Ground cayenne pepper 1/2 lb Small shrimp 1 1/2 c Basic seafood stock 6 ea Shucked oysters (med. size) 3/4 c All-purpose flour 1/2 c Green onions, chopped fine 1/4 c Grated Parmesan cheese ------------------FLOUNDER SEASONING MIX------------------ 2 t Salt 1 t Sweet paprika 1/2 t White pepper 1/2 t Onion powder 1/2 t Garlic powder 1/2 t Dry mustard 1/4 t Ground cayenne pepper 1/4 t Dried thyme leaves 1/4 t Dried sweet basil leaves 6 ea Flounders (see note) 1 1/2 c Grated cheddar cheese 1 x Vegetable oil for frying NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish Brown Sauce Categories: Cajun Sauces Fish Servings: 6 -----------------------SEASONING MIX----------------------- 1 ea Whole bay leaf 1/2 t Salt 1/2 t Garlic powder 1/4 t White pepper 1/4 t Dried oregano leaves 1/4 t Dried thyme leaves 1/8 t Ground cayenne pepper ---------------------MAIN INGREDIENTS--------------------- 2 T Vegetable oil 3 T All-purpose flour 1/4 c Finely chopped onions 4 t Canned tomatoe sauce 1 t Worcestershire sauce 2 c Hot basic seafood stock 2 T Burgundy wine 2 T Unsalted butter, softened Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Very Hot Cajun Sauce for Beef Categories: Cajun Sauces Servings: 6 3/4 c Chopped onions 1/2 c Chopped green peppers 1/4 c Chopped celery 1/4 c Vegetable oil 1/4 c + 1 Tbsp all-purpose flour 3/4 t Ground cayenne pepper 1/2 t White pepper 1/2 t Black pepper 2 ea Bay leaves 1/4 c Minced jalapeno peppers(note 1 t Minced garlic 3 c Basic beef stock NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be carefyul not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecued Shrimp Categories: Cajun Main dish Fish Servings: 2 -----------------------SEASONING MIX----------------------- 1 t Ground cayenne pepper 1 t Black pepper 1/2 t Salt 1/2 t Crushed red pepper 1/2 t Dried thyme leaves 1/2 t Dried rosemary leaves, crush 1/8 t Dried oregano leaves ---------------------MAIN INGREDIENTS--------------------- 1/4 lb + 5 Tbsp unsalted butter 1 t Worcestershire sauce 1 1/2 t Minced garlic 1/2 c Basic shrimp stock 1/4 c Beer at room temperature Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Sauce Piquant Categories: Cajun Sauces Fish Servings: 8 2 T Unsalted butter 2 1/4 c Chopped onions 1 1/2 c Chopped green bell peppers 3/4 c Chopped celery 3 c Peeled & chopped tomatoes 1 c Canned tomato sauce 3 T Minced jalapeno (see note) 2 ea Bay leaves 5 1/2 t Ground cayenne pepper 1 1/2 t White pepper 1 t Ground black pepper 1 1/2 t Minced garlic 2 1/4 c Basic seafood stock 1 1/2 t Dark brown sugar 3/4 t Salt 2 lb Peeled large shrimp 4 c Hot basic cooked rice NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Paneed Veal and fettucini Categories: Cajun Main dish Meats Servings: 6 4 qt Hot water 2 T Vegetable oil 1 T Salt 3/4 lb Fresh fettucini (1/2 lb dry) 1/2 lb Unsalted butter 2 1/2 c Heavy cream 1/2 t Cayenne pepper 3/4 c + 4 tsp. Parmesan cheese 1 3/4 c Very fine dry bread crumbs 1 1/2 T Minced fresh parsley 1 1/2 T Olive oil 3/4 t White pepper 1/2 t Onion powder 1/2 t Garlic powder 3 ea Eggs 6 ea 4 oz slices white veal (note 1 x Vegetable oil for pan frying NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe. Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.) Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. set aside still in the colander. Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. with a metal whisk whip the cream nmixture constantly as it comes to a boil. the reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside. Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside. Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. roll each portion of fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Shepherd's Pie Categories: Cajun Main dish Meats Servings: 6 1 1/2 lb Ground beef 1/2 lb Ground pork 2 ea Eggs, lightly beaten 1/2 c Very fine bread crumbs 1/4 lb + 3 Tbsp unsalted butter 3/4 c Finely chopped onions 3/4 c Finely chopped celery 1/2 c Green bell peppers, chopped 1 T + 1 tsp minced garlic 1 T Worcestershire sauce 1/2 t Tabasco sauce --------------------MEAT SEASONING MIX-------------------- 2 t Cayenne pepper 1 1/2 t Salt 1 1/2 t Black pepper 1 1/4 t White pepper 3/4 t Ground cumin 3/4 t Dried thyme leaves 3/4 c Evaporated milk 2 lb Potatoes, peeled & quartered 1 t Salt 1 t White pepper 1 1/2 c Julienned carrots (see note) 1 c Julienned onions (see note) ------------------VEGETABLE SEASONING MIX------------------ 1/2 t Salt 1/4 t White pepper 1/4 t Onion powder 1/4 t Garlic powder 1/4 t Cayenne pepper ------------------------VEGETABLES------------------------ 1 1/2 c Julienned zucchini (see note 1 c Julienned squash (see Note) 1 x Very Hot Cajun Sauce/Beef NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips. In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside. Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. (NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat. Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving. From Paul Prudhommes "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pralines - Prudhomme Categories: Cajun Candies Servings: 36 1 1/2 ea Sticks unsalted butter 1 c Sugar 1 c Packed, light brown sugar 1/2 c Heavy cream 1 c Milk 1 c Chopped pecans 2 c Pecan halves 2 T Vanilla extract NOTE: To judge doneness, use one or more of the following guides; 1. Candy thermometer will read 240F 2. When done, the batter will begin forming distinct threads on the sides or bottom of the pan. 3. Near the end of the cooking time, make a test praline every few seconds. The early-test pralines will be somewhat runny, very shiny and somewhat translucent. The ideal praline will have progressed past that stage--it will not be runny and will be less shiny; when cooled it will be opaque, lusteriess and crumbly instead of chewy. 4. Near the end of the cooking time, drizzle spoonfuls of the mixture across the surface of the mixture. When ready, the mixture will form a neat thread across the surface. Assemble all ingredients and utensils before starting to cook. You will need a large heavy bottomed aluminum pot or skillet with deep sides, a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a lightly buttered cookie sheet. Be careful not to get any of the mixture on you skin, as it sticks and can cause serious burns. Melt the butter in the pot over high heat. As soon as it's melted, add the sugars and cream. Cook 1 minute, whisking constantly. Add the milk and chopped pecans, cook 4 minutes more, whisking constantly. Reduce heat to medium and continue cooking and whisking 5 minutes. Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tests for doneness). If mixture starts to smoke toward end of cooking, lower the heat. Remove pan from heat. Quickly and carefully drop the batter onto the cookie sheet by heaping spoonfuls, using the second spoon to scoop the batter off the first (or use ice cream scoop). Each praline should form a 2-inch patty about 1/2 inch thick. Cool and store in an airtight container, or wrap each praline in plastic wrap or foil. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Pecan Pralines - Prudhomme Categories: Cajun Candies Servings: 24 1 1/2 ea Sticks unsalted butter 1 c Sugar 1 c Packed, light brown sugar 1 c Milk 1/2 c Heavy cream 1 c Coarsely chopped pecans 2 c Whole pecan halves 2 T Vanilla extract 1 1/2 c Semisweet chocolate chips NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refregerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower thge heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not nenough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pralines - Patout Categories: Cajun Candies Servings: 24 2 c Heavy cream 4 c Raw or brown sugar 1 t Vanilla 2 c Pecan halves 2 T Butter Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pralines - Dupree Categories: Cajun Candies Servings: 24 2 c Sugar 1/2 c Light corn syrup 1/2 c Water 2 c Pecan halves 1/4 c Butter 1 T Vanilla Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone." ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackened Pork Chops Categories: Cajun Main dish Meats Servings: 6 18 ea 5 oz pork chops, 3/4" thick 3/4 lb Melted unsalted butter (note -----------------------SEASONING MIX----------------------- 1 T Salt 1 T + 2 tsp white pepper 1 T + 3/4 tsp black pepper 2 1/2 t Dry mustard 2 1/2 t Cayenne pepper 2 t Garlic powder 3/4 t Dried thyme leaves NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue. This method generates a totally unbelievable amount of smoke. However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience. From Prudhomme Family Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blackened Chicken Categories: Cajun Main dish Poultry Servings: 8 16 ea 3 oz skinless chicken breast -----------------------SEASONING MIX----------------------- 2 T Salt 1 1/2 t Garlic powder 1 1/2 t Ground black pepper 1 t White pepper 1 t Onion powder 1 t Ground cumin 1/2 t Gound cayenne pepper 1/2 t Sweet paprika ---------------------OTHER INGREDIENTS--------------------- 3/4 lb Melted unsalted butter NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oven-Fried Corn Flake Chicken Categories: Cereals Poultry Main dish Servings: 4 3 lb Chicken; Cut Up, Fryer 2 ea Eggs; Large, Slightly Beaten 4 T Milk 2 1/2 c Corn Flakes; Crushed * 2 t Salt 1/2 t Pepper 5 T Butter; Melted * Crush but do not pulverize the corn flakes. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Corn Chex 'N' Cheese Custard Categories: Side dish Cheese/eggs Vegetables Cereals Servings: 6 1/4 c Green Pepper; Chopped 1/3 c Onion; Finely Chopped 2 T Butter 3 ea Eggs; Large 2 c Milk 1 t Salt 1/2 t Sugar 1/8 t Pepper 1 c American Cheese; Shredded 1 lb Corn; Canned, Drained 2 c Corn Chex; Coarsely Broken Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Checkerboard Square Clam Crunch Categories: Seafood Cereals Main dish Servings: 4 1/4 c Flour; Unbleached 1/2 t Baking Powder 1/4 t Salt 1/8 t Pepper 1 T Parsley; Chopped 6 1/2 oz Clams;Minced,Canned (1 cn) * 1 ea Egg; Beaten 2 c Rice Chex 1 x Oil For Frying 1 x Sour Cream * DO NOT drain the clams. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: The Perfect Tuna Casserole Categories: Casseroles Fish Main dish Vegetables Servings: 4 1 cn Cream Of Mushroom Soup 1/3 c Milk 6 1/2 oz Tuna; Drained And Flaked * 2 ea Eggs; Hard Boiled, Sliced 1 c Peas; Cooked 1 c Potato Chips; * * * As this is an old recipe, it calls for tuna packed in oil. ** Slightly crumble the potato chips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: He-Man's Tuna Noodle Casserole Categories: Casseroles Fish Vegetables Servings: 6 6 oz Egg Noodles; Medium 2 T Butter 1 cn Cream Of Mushroom Soup 1 c Milk 1/2 c Sour Cream 1/2 t Salt 1/2 c Onion; Finely Chopped 1/4 c Pimiento; Sliced 1/2 c Green Bell Pepper;Fine Chop 1 c Celery; Chopped 6 1/2 oz Tuna; Drained And Flaked * 15 ea Ritz Crackers; ** 1 x Parsley; For Garnish * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tuna-Casserole Supreme Categories: Casseroles Fish Vegetables Servings: 6 1/2 c Onion; Chopped 1/2 c Green Pepper; Finely Chopped 1 c Celery; Chopped 8 T Butter 1 cn Cheddar Cheese Soup 1/2 c Milk 8 oz Mushrooms;Sliced and Drained 1 t Salt 1 c Green Olives; Stuffed 6 1/2 oz Tuna; Drained And Flaked 1 c Corn Flakes; Crushed 1/2 c Almonds; Slivered Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lettuce Wedge With Poppy Seed Dressing Categories: Salads Dressings Servings: 6 1/3 c Vinegar; White 1 1/2 T Onion Juice 1/2 c Sugar 1 t Mustard; Dry 1 t Salt 1 c Vegetable Oil 2 T Poppy Seeds 1 x Iceberg Lettuce; Head Of In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chow Mein Candy Clusters Categories: Candies Appetizers Cereals Snacks Servings: 6 12 oz Butterscotch Morsels 3 oz Chow Mein Noodles 2 c Salted Peanuts Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Choco-Scotch Clusters Categories: Cereals Cookies Snacks Servings: 10 6 oz Chocolate Chips; Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal; Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Variations on Rice Krispies Marshmallow Square Categories: Cookies Snacks Servings: 8 1 x Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: John Beresford Tipton Bars Categories: Candies Snacks Cereals Servings: 10 1 lb Golden Almond Bars; (5 bars) 1 c Froot Loops Cereal 1 c Rice Krispies 1 c Miniature Marshmallows NOTE: One pound of almond bark can be substituted for the candy bars if +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Teenage Rocky Roads Candy Categories: Candies Snacks Cereals Servings: 12 2 lb Almond Bark; White 3 c Froot Loops Cereal 3 c Cheerios Cereal 2 c Miniature Marshmallows;color Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Torte Categories: Snacks Desserts Servings: 6 3 ea Egg Whites; Large 1/4 t Salt 1/8 t Cream Of Tartar 1 1/3 c Sugar 1 t Vanilla Extract 1 c Potato Chips; Crushed 1 1/2 oz Unsweetend Chocolate 1 c Milk 1 T Flour; Unbleached 1/4 t Salt 3 ea Egg Yolks; Large,Beat Slight 1 T Butter 1/2 t Vanilla Extract 1/2 c Heavy Cream;Sweeten, Whipped Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Maggies Coca-Cola Basted Ham Categories: Meats Soda pop Main dish Servings: 12 10 lb Ham; * 6 c Coca-cola 1 c Brown Sugar; Dark, Packed 1 T Mustard; Dry 2 T Mustard; Prepared, Sharp 2 c Bread Crumbs; Fine, Dry * Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 degrees F on a meat thermometer when properly cooked.) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Duckling L' Vernors Categories: Soda pop Duck Main dish Servings: 4 4 lb Duckling; Quartered 1 x Salt & Pepper; To Taste 24 oz Vernors Ginger Ale; * 2 ea Ginger; Slices 1/4" Thick 1 c Orange Juice 1/2 c Brown Sugar; Dark, Packed 1/2 c Orange Marmalade 2 T Mustard; Dijon Style 1 T Scallions; Minced 1/4 c Brandy --------------------------GRANISH-------------------------- 1 x Orange Slices * If you can't get Vernor's Ginger ale, use regular ginger ale but double the amount of fresh ginger to 4 slices, and add a dash of vanilla to the orange juice. This will approximate the flavor of the real thing. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Remove fat from cavity of duck; cut off extra neck skin. Wipe quartered pieces with damp cloth, sprinkle with salt and pepper. Place skin side down on roasting pan. Bake 50 minutes. As duck bakes, combine Vernors and ginger slices in saucepan. Simmer until reduced to 1 cup. Add orange juice, brown sugar, marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes. Remove ginger. Turn duck skin side up, drain fat, and baste thoroughly with Vernors sauce. Return to oven; bake another 45 minutes, basting every 10 minutes. Add remaining brandy to sauce and simmer until thickened. Remove duck to heated plater and pour on the sauce. Garnish with orange slices and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dr. Pepper Baked Beans Categories: Soda pop Side dish Vegetables Servings: 4 28 oz Pork & Beans; Canned 1 ea Onion; Finely Chopped 1 ea Green Pepper; Finely Chopped 1 ea Tomato; Finely Chopped 1/2 c Brown Sugar; Dark, Packed 1/3 c Dr. Pepper 1/8 t Cloves; Ground Preheat oven to 350 degrees F. Drain liquid from pork and beans. pour into baking dish. Gently mix in onion, pepper, and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes. Serve with Vernors L' Duckling. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemonade Fried Chicken Categories: Poultry Main dish Servings: 4 6 oz Frozen Lemonade Concentrate 1 c ;Water 2 1/2 lb Fryer; Cut up 1/4 c Flour; Unbleached 1 t Salt 1/4 t Black Pepper; Ground 1 c Vegetable Oil 2 T Butter; Melted Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry Coke Salad Categories: Salads Soda pop Fruits Side dish Servings: 4 40 oz Cherries; Dark, Pitted, 2 cn 3 oz Jello; Cherry Gelatin (1 pk) 20 oz Pineapple; Crushed, (1 Cn) 1 c Coca-Cola 1/2 c Chopped Pecans Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pepsi-Cola Cake With Broiled Peanut Butter Fro Categories: Cakes Desserts Soda pop Servings: 8 ---------------------------CAKE--------------------------- 2 c Flour; Unbleached 2 c Sugar 1/2 lb Butter 2 T Cocoa; Unsweetened 1 c Pepsi 1/2 c Buttermilk 2 ea Eggs; Large, Beaten 1 t Baking Soda 1 t Vanilla Extract 1 1/2 c Marshmallows; Miniature -------------------------FROSTING------------------------- 6 T Butter 1 c Brown Sugar; Dark, Packed 2/3 c Peanut Butter 1/4 c Milk 2/3 c Peanuts; Chopped CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sputnik Tea (Russian Tea) Categories: Beverages Servings: 10 18 oz Tang Mix; (1 Jar) 3/4 c Instant Tea /Lemon; Lipton's 1 1/2 c Sugar 2 t Cloves; Ground 2 t Cinnamon Mix all ingredients and keep in tightly sealed jar. Use 2 t of the mix per cup of boiling water. Can also be made and then iced. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresca Cake With Maraschino Frosting Categories: Soda pop Cakes Desserts Servings: 8 3 c Sugar 1/2 lb Butter 1/2 c Vegetable Shortening 6 ea Eggs; Large 3 c Cake Flour; Sifted 7 oz Fresca; Soda Pop 1 t Baking Powder 1 t Vanilla Extract 1 T Lemon Rind; Grated 1 T Lime Rind; Grated ---------------------------ICING--------------------------- 2 ea Egg Whites; Large 1 c Sugar 1 T ;Water 2 T Maraschino Cherry Juice 1 T Light Corn Syrup 1/4 t Cream Of Tartar 10 ea Maraschino Cherries; Chopped Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mr Pibb Pralines Categories: Candies Soda pop Servings: 12 1 c Sugar; Granulated 1 c Brown Sugar; Dark, Packed 1 c Mr. Pibb 1 c Marshmallows; Miniature 1 x Pecan Halves; * * Use 2 to 3 cups of pecan halves. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer). Remove mixture from heat; stir in marshmallows and pecans. Mix vigorously until marshmallows dissolve. Quickly drop by tablespoon on wax paper to cool. Makes 2 dozen pralines. NOTE: If Mr Pibb is not available in your area, use Dr. Pepper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ritz Pecan Pie Categories: Pies Desserts Candies Servings: 8 20 ea Ritz Crackers; Crushed * 1 t Baking Powder 3 ea Egg Whites; Large 1 c Sugar 1 t Vanilla Extract 1/2 c Pecans; Halves 3 oz Milk Chocolate; Fine Shred * Crush Ritz Crackers to crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Milky Way Cake Categories: Cakes Desserts Candies Servings: 10 4 ea 2.1 Oz. Milky Way Candy Bars 1/2 lb Butter 2 c Sugar 4 ea Eggs; Large 1 c Buttermilk 2 1/2 c Flour; Unbleached, Sifted 1/4 t Baking Soda 2 t Vanilla Extract 1 c Pecans; Coarsely Chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling. NOTE: Serve this cake with scoops of ice cream on top of each slice for a taste delight. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hydrox Cookie Dessert Categories: Cookies Desserts Servings: 8 1/2 c Milk 2 ea Egg Yolks; Large 24 ea Marshmallows; Full Size 2 ea Egg Whites; Lge,Beaten Stiff 1 c Heavy Cream; Whipped 36 ea Hydrox Chocolate Cookies 8 T Butter; Melted Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Twinkie Pie Categories: Pies Desserts Servings: 8 1 x Butter 9 ea Twinkies 3 ea Eggs; Large, Seperated 1 x Cream Of Tartar; Dash of 1/2 c Sugar 1/2 t Vanilla Extract 6 oz Chocolate Chips; Semisweet 1 c Pecans; Chopped 1 c Heavy Cream; Whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Best Jell-o Categories: Desserts Soda pop Cheese/eggs Fruits Servings: 6 3 oz Jell-o; Any Flavor, (1 Pk) 1 c ;Boiling Water 8 oz Cola; Cold 8 oz Cream Cheese; 1/2 Cubes 1 c Dark Cherries;Pitted Drained 1/2 c Nuts; If Desired Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sour Cream Jell-O d' Akron Categories: Desserts Fruits Servings: 6 6 oz Lime Jell-O; (2 Pkgs) 1 c ;Boiling Water 20 oz Pineapple;Crushed, Undrained 1 pt Sour Cream 1/2 c Pecans; Coarsely Cut 8 oz Maraschino Cherries; Drained 1 x Whipped Cream Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate 2 hours or until set. Cut into squares and serve topped with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Cubes Categories: Salads Side dish Servings: 4 3 oz Lemon Jell-O; (1 Pkg.) 3/4 c ;Boiling Water 8 oz Tomato Sauce; (1 can) 1 1/2 t Vinegar 1/2 t Salt 1 x Pepper; Dash Of 1 T Horseradish Dissolve Jell-O in boiling water. Mix all other ingredients, and when Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch square pan. Chill until firm. Cut into cubes and serve atop salad to go with your barbecue. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Hot Salad Categories: Salads Candies Fruits Servings: 6 6 oz Cherry Jell-O; (2 Pkgs) 4 oz Red Hots Candy 3 c ;Boiling Water 20 oz Pineapple;Crushed, Undrained 2 c Applesauce Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling water. When cooled to room temperature, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cut Glass Dessert Categories: Desserts Fruits Servings: 10 ---------------------------CRUST--------------------------- 1 2/3 c Vanilla Wafer Crumbs 1/4 c Sugar 1 c Pecans; Finely Chopped 8 T Butter --------------------------FILLING-------------------------- 9 oz Jell-O; (3 pkgs.), * 3 oz Lemon Jell-O; (1 Pkg.) 1 c Pineapple Juice; Hot 1/2 c ; Cold Water 1 c Heavy Cream 1 c Pinapple; Crushed, Drained * Select Packages of Jell-O in complimentary colors and flavors. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes. FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Undescended Twinkies Categories: Desserts Soda pop Servings: 4 6 oz Orange Jell-O; (2 pkgs) 1 c ;Boiling Water 1/2 c Pineapple Juice 1 qt Vanilla Ice Cream; Softened 7 oz 7-Up 8 ea Twinkies Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sloppy Joes, Lipton Style Categories: Ground beef Main dish Beef Servings: 8 2 lb Ground Beef 1 ea Env. Lipton Soup Mix; * 15 oz Tomato Sauce; (1 cn) 1/2 c Pickle Relish; Sweet * Use one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingredients. Heat covered, stirring occasionally, 4 minutes or until headed through. Let stand, covered, for 5 minutes. Serve as above. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef & Vegetable Skillet Dinner Categories: Beef Steak Vegetables Main dish Servings: 4 2 T Vegetable Oil 1 lb Sirloin Steak; Bonless, * 1/2 c Carrots; Frozen, Sliced 1 ea Env. Soup Mix; ** 1 c ;Water 2 T Soy Sauce 2 T Ketchup 1/2 t Garlic Powder 1/4 t Ginger; Ground 8 oz Bamboo Shoots; Drained,(1cn) 6 oz Snow Peas; Frozen, Thawed 1 x Rice; Hot Cooked * Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old-Fashioned Chicken Pot Pie Categories: Poultry Main dish Servings: 4 3 T Butter Or Margarine 3 T Flour; Unbleached 1/4 c Green Onion; Chopped 1 ea Env. Vegetable Soup Mix; * 2 c Milk 2 c Chicken; Cooked And Cut Up 10 oz Broccoli Spears; Frozen, ** 1/4 c Parmeasan Cheese; Grated 1/8 t Pepper 1 x Pastry For Single Crust Pie 1 ea Egg Yolk; Large 2 T ;Water * Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lipton Onion Burgers Categories: Ground beef Beef Main dish Servings: 8 1 ea Env. Soup Mix; * 2 lb Beef; Ground 1/2 c ;Water * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lipton's Calico Coleslaw Categories: Side dish Vegetables Servings: 4 1 ea Env. Vegetable Soup Mix 1/2 pt Sour Cream; (8 ozs) 1/4 c Mayonnaise 1 T Apple Cider Vinegar 2 T Prepared Mustard;Dijon Style 5 c Green Cabbage; Shredded 1 ea Red Onion; Small Sliced Thin 1 T Parsley; Finely Chopped 1 x Pepper; To taste In medium bowl, thorougly blend vegetable recipe soup mix, sour cream, mayonnaise, vinegar and mustard. Toss with remianing ingredients; chill until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lipton's Country-Style Baked Beans Categories: Vegetables Side dish Fruits Servings: 6 1 ea Env. Recipe Soup Mix; * 24 oz Baked Beans; In Tomato Sauce 1 ea Apple; Medium, Chopped 1/4 c Brown Sugar; Packed 1 T Prepared Mustard * Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, for 20 minutes. MICROWAVE: In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at HIGH (Full Power), Stirring occasionally, for 12 minutes or until bubbling. Let stand, covered, for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lipton's Marinated Flank Steak Categories: Steak Meats Main dish Servings: 8 1 ea Env. Recipe Soup Mix; * 1/2 c ;Water 1/2 c Red Wine; Dry 1/4 c Olive Or Vegetable Oil 1 T Parsley; Fresh, Fine Chop 1 t Oregano 1/8 t Pepper 2 lb Flank Steak; Beef * Use either Onion or Onion-Mushroom Soup mix for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Bake Categories: Vegetables Servings: 4 1 c Parmesian cheese 1 c Mayonaise 1 ea Dash of tabasco 1 ea Dash of garlic salt 2 cn Artichokes Tear artichoke hearts into small bits. Mix remaining ingredients. Bake 350 degrees until bubbly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Pound Cake Categories: Cakes Servings: 10 6 oz Nestle choc. chip 1 ea Duncan Hines Yellow mix 1 ea Small instant choc. pudding 3/4 c Oil 8 oz Sour cream 4 ea Eggs 1 t Vanilla Mix all together untill smooth-fold in bag of chocolate chips. Bake in floured and greased tube pan, 300 degrees for 1 hour 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mollie's Chicken Categories: Main dish Poultry Servings: 4 1 pk Chichen breast boneless 1 ea Alfredo Sauce 1 pk Mushrooms 1 pk Provolone cheese Deep fry chicken breasts. Top with Alfredo Sauce. Sauted mushrooms on top. Top with Provolone cheese. Bake in oven unttil cheese melts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Parmesean Categories: Main dish Poultry Servings: 4 1/2 c Fine, dry bread crumbs 1/4 c Gratedd Parmesian cheese 4 ea Chicken breats,boneless 3 T Butter 1 ea 8 oz. can tomatoe sauce 1/2 c Water 1/4 t Dried whole oregano 1 c Shredded mozzarela cheese 1 ea Egg, beaten Combine bread crumbs and parmesian cheese. Dip chicken in egg and coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3 min on each side. Combine next three ingredients. Pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 min. Sprinkle with mozzerella cheese, cover and cook until cheese melts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Diane's chicken Categories: Main dish Servings: 4 4 ea Chicken breasts, skinless 1 cn Cream of mushroom 1 cn Cream of celery 1 1/3 c Water 1 c Rice (convertors) 1/2 pk Lipton onion soup mix Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 1/2 hous. Uncover chicken last 20 minutes for browning. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey Broiled Sea Scallops Categories: Fish Main dish Servings: 4 3 T Lime juice 1 T Vegetable oil 1 T Honey 1 lb Sea Scallops 1 T Soy sauce 1/4 t Ginger 2 T Toasted sesame seeds Combine lime juice, oil, honey,soy sauce, and ginger. Add scallops and toss to caot. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salmon in Dill Sauce Categories: Fish Main dish Servings: 6 2 lb Salmon Steaks 1 ea Salt and pepper 1 T Butter 1 c Sour cream 1/2 t Dill Melt 1 tbsp. butter in skillet at 250 degrees. Cook salmon 10 minutes per inch of thickness. Turn twice, salt and pepper to taste. When salmon is done remove to hot platter. Put sourcream and dill in skillet and turn heat off. Sour cream should be warm after a few minutes. Pour over salmon and serve with new potatoes, green beans and fruit salad. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Salmon with Herb Sauce Categories: Fish Main dish Servings: 4 1 1/2 lb Salmon fillet 1 T Butter 1 ea Salt and pepper 1/2 c Mayonaise 1 T Parsley 1/2 t Dill 1 ea Lemon wedges 1 ea Greens of onion, fine chop Cut fillet in 4 serving pieces. Place large side of fillet toward edge of pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonaise, parsley, onion, and dill togerther. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauted Salmon Steaks Categories: Fish Main dish Servings: 4 4 ea Salmon Steaks 1 T Butter 1 t Soy sauce 1/4 t Garlic powder 4 ea Lemon slices In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Diane's Bean Salad Categories: Salads Servings: 12 1 lb Pinto beans 1/2 lb Grated chedder cheese 1 ea Med onion 1 ea Bottle catalina dressing 1 ea Small pkg. large fritos 1/2 ea Head of lettuce 1 ea Large tomatoe Mix all together. Top with lettuce and tomatoe. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cole Slaw Dressing Categories: Sauces Servings: 10 1 1/2 c Oil 1/2 c Sugar 3 t Onion flakes 1/2 c Vinegar 1 t Celery seed 1 pt Mayonnaise 3 T Pickle relish ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach Salad Categories: Salads Servings: 6 2 lb Fresh spinach 2 ea Hard boiled eggs 1/4 c Chopped pitted black olives 1/2 ea Red onion sliced 1/2 c Crumble feta cheese Add vinegar and oil dressing ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quiche loraine Categories: Cheese/eggs Servings: 6 1 ea Unbaked 9-in pastry shell 4 ea slices of bacon 1/4 c Finely chopped onion 1 1/2 c Shredded chedder cheese 4 ea Eggs slightly beaten 1 1/3 c Milk 3/4 t Salt 1/2 t Dry mustard 1/8 t White pepper 1/8 t Ground nutmeg Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp or oysters Brochette Categories: Appetizers Fish Servings: 8 1 ea Stick of butter 2 ea Cloves of garlic 1 ea Juice of lemon 1/2 ea Bacon for each shrimp Heat lemon juice, butter an garlic to boiling. Put 1/2 slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Boneless Chicken with Piminto's Categories: Poultry Main dish Servings: 4 1 c Cream of chicken soup 2 T Oil 1/2 cn Milk 1/2 c Grated cheese 2 T Mustard 1 ea Box of brocoli spears 2 T Chopped piminto Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then addd brocoli and piminto Cook 2 minutes. Serve over rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Chicken Tarragon Categories: Poultry Main dish Servings: 4 2 T Oil 2 1/2 lb Chicken 1 ea Envelope Lipton Onion Soup 1/2 t Tarragon 1 c Water 1/2 c Dry white wine 2 T All-purpose flour 1/2 c Whipping or heavy cream In large skillet, heat oil and brown chicken;drain.Add Lipton Onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poppy Seed Bread Categories: Breads Servings: 3 1 ea Box of yellow cake mix 4 ea Eggs 1 c Oil 8 oz Sour cream 1/2 c Cooking sherry 1 ea Small vanilla inst. pudding 1/4 c Poppy seed Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese in Sour dough Categories: Appetizers Servings: 8 8 oz Cream cheese 8 oz Sour cream 1 ea Jar Armour dry beef (chop) 4 oz Grated chedder cheese 1 ea Lea-Perrins Sauce sprinkle 1 ea Garlic to taste 1 ea Tabasco to taste 3 ea Chopped green onions 1 ea Round sour dough bread loft Wrap in foil 350 degrees 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Glazed Cornish Hens Categories: Main dish Meats Servings: 4 1/4 c Apple jelly 1/2 t Cinnamon 2 ea Cornish game hens 1 ea Pkg of uncle ben's wild rice 2 T Apple jelly 1 1/2 c Red seedless grapes halved 1/2 c Thinly sliced celery 1/3 c Unsalted cashews Combine 1/4 cup of apple jelly and cinnamon in small saucepan; heat stirring, until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan; sprinkle with salt. Roast in 350 degrees oven 20 minutes. Brush with jelly-cinnamon mixture and roast 25-30 minutes longer, or until browned and tender. While hens are roasting, cook contents of rice and seasoning packets according to direction. Stir in 2 T of jelly, gra[es amd celery. Serve alongside hens. Sprinkle cashews over rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bev's Green bean casserole Categories: Vegetables Servings: 4 1 cn Shoe-peg corn 1 cn Green beans french cut 1 cn Cream of celery 1/2 c Sour cream 1/2 c Chopped onion 1/2 c Grated cheese 1 ea Stick of butter 1 ea Roll of Ritz crackers 1/2 c Slivered almonds Mix forst two ingredients. Add to next 4 ingredients. Melt butter to crushed Ritz crackers for topping. Top with slivered almonds. Grease casserole dish and bake 350 degrees for 45 min. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet Potatoe Crunch Categories: Vegetables Servings: 4 3 c Cooked sweet potatoes 1/2 c Butter 3/4 c Sugar 1/2 ea Bag of marshmellows --------------------------TOPPING-------------------------- 1 c Brown sugar 1/2 c Flour-plain 1 c Chopped nuts (pecans) 1/3 c Butter May use can mashed sweet potatoes. Season with vanilla (1 t), salt (1/2 t), cinnamon 1/2 tsp. Whip all together and pour in greased casserole. Mix topping ingredients on top and bake for 30 minutes in 350 degree oven. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mandrin orange and green salad Categories: Salads Servings: 4 1 ea Med bowl of mixed greens 1 ea Large can of mandrin oranges 1/2 c Chopped pecans --------------------------GARNISH-------------------------- 1 ea Purple onion rings -------------------------DRESSING------------------------- 1/3 c Wine vinegar 1/2 c Sugar 1 c Salad oil 1 t Salt 1 t Dry mustard 2 T Water For mixed greens use leaf romaine and regular. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brocoli Salad Categories: Salads Servings: 4 1 ea Head of brocoli flowerets 3/4 c Shredded chedder cheese 1/2 c Drained kidney beans 1/2 ea Basket of 1/2'd cherry tom 1 ea Small onion (cut thin) 3/4 c Sliced fresh mushrooms 1 pk Good Seasons Italian sal mix Toss and marinate 4 hours or overnight. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Date Nut Bars Categories: Cakes Servings: 10 1 lb Brown sugar 1/3 c White sugar 1 1/2 ea Stick of butter 3 ea Eggs 2 1/2 c Flour-plain 1/2 t Salt 1 T Vanilla 1 c Chopped pecans 1 pk Dates Mix all together - put in greased cookie sheet which has edge. bake at 375 degrees for 20 minutes. Cut while warm. Makes about 4 dozen. Caot dates with a little flour before mixing in. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Onion Soup Categories: Soups Servings: 2 3 ea Small onions 1/2 c Butter 2 ea 10 1/2 oz. can beef broth 1 c Hot water 1/2 c Dry white wine 1/4 t Salt 1/4 t Cayenne pepper 6 ea Slice of French bread 1 c Muenster cheese Add broth, water, wine, salt and pepper to the sauted onions. Cook to boiling and simmer a minute or two. Float french bread and Muenster cheese in the bowl. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Chip Oatmeal Wonder's Categories: Cookies Servings: 10 1 c Sugar 1 c Brown sugar 1 1/2 c Self-rising flour 1 ea Stick of butter 2 ea Eggs 1 t Vanilla 3 c Minute oatmeal 12 oz Milk choc. chips 1 1/2 c Pecans Mix all together. Bake 350 degrees 10 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Glazed Fruit Pie Categories: Pies Desserts Servings: 8 3/4 c Finely chopped ginger snaps 1/2 c Finely crushed grah. cracker 1 T Sugar 3 T Butter, melted 1 ea Env. unflavored gelatin 8 oz Can pineapple slices 2 ea Small bananas 2 c Sliced strawberries 2 ea Kiwi fruit, peeled and slice Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over botton of crust. Slice bananans and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crabmeat Au Gratin Categories: Main dish Servings: 2 1 ea Stick of butter 1 ea Bunch of green onions (chop) 1 cn Evaporated milk 1/2 lb Swiss cheese (five slices) 4 T Dry white wine 1 lb Crab meat Saute green onions in butter til soft. Add flour. Blen together and begin adding cream radually until sauce is smooth. Add cheese, wine and seasonings (salt, pepper, and cayene pepper to taste). Fold in crabmeat very gently. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pie-Beverly's Categories: Pies Desserts Servings: 4 3 ea Eggs 1/4 c Butter 1 c White karo 1 ea Dash of salt 1 c Pecans 1 ea Unbaked pie shell Bake approx. 45 minutes 375 degree oven. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curry Dip Categories: Appetizers Servings: 4 1 c Mayonnaise 2 t Curry 1 t Garlic salt 1 t Lemon juice 1 t Horseradish 1 t Grated onion (opt) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Carrots Categories: Vegetables Servings: 8 2 lb Bag of carrots 1 ea Onion 1 ea Bell pepper 1 c Sugar 3/4 c Vinegar 1 cn Tomatoe soup 1/2 c Crisco oil 1 t Worcheshire sauce Boil carrots in salt water until done. Marinate overnight. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Layered Mexican Dish Categories: Meats Main dish Servings: 4 ------------------------FIRST LAYER------------------------ 1 cn Refried beans 1 cn Bean dip 1 ea Minced onion -----------------------SECOND LAYER----------------------- 2 ea Avocadas (soak in lem juice) ------------------------THIRD LAYER------------------------ 1 ea Small sour cream 1 pk Taco mix 2 T Mayonnaise -----------------------FOURTH LAYER----------------------- 6 oz Monteray jack cheese (shred) 6 oz Chedder cheese (shred) ------------------------FIFTH LAYER------------------------ 1 cn Small black olives (chopped) ----------------------------TOP---------------------------- 2 ea Tomatoes (chopped) 2 ea Green onions (chopped) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lebaneese Eggplant Categories: Vegetables Servings: 4 1 ea Medium eggplant -peel & dice 1/2 c Shopped onion 1 ea Clove of garlic 1/2 c Sliced mushroom 1/4 c Olive oil 1 T All purpose flour 1 cn Tomatoes (drained) 16 oz. 1/2 t Salt 1/2 t Brown sugar 1/4 t Dried whole basil 1/8 t Pepper 2 T Grated Parmesean cheese Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for 25 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Dip Categories: Appetizers Servings: 12 ------------------------FIRST LAYER------------------------ 2 cn Jalopena bean dip -----------------------SECOND LAYER----------------------- 2 ea Large avocados (mashed) 8 oz Taco sauce ------------------------THIRD LAYER------------------------ 1 pt Sour cream 1 pk Taco mix ----------------------------TOP---------------------------- 1 c Chedder cheese (shred) 1 x Chopped tomatoes 1 x Green chiles 1 x Black olives 1 x Green onions ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach Quiche - Beverly's Categories: Cheese/eggs Servings: 4 1 ea Box chopped spinach or broc 1/2 ea Onion 1/2 c Bell pepper 1 c Cheese 3/4 c Bisquick 3 ea Eggs 1/2 t Salt 1/4 t Pepper Spray pam, Put first 4 ingredients in bottom of pie plate. Mix rest with mixer to pour over other ingredients. Bake 400 degree for 35 minuutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Amy's Cornbread Categories: Breads Servings: 4 1 pk Frozen brocoli 2 c Grated chedder sharp cheese 1 ea Med. onion 1 ea Box jiffy cornbread mix Bake in glass pan for 25-30 minutes at 400 degree. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Pizza Categories: Appetizers Desserts Fruits Servings: 12 ---------------------------GLAZE--------------------------- 1 c Orange juice 3/4 c Water 1/4 c Lemon juice 3 T Cornstarch 1 x Dash of salt 1 c Sugar ---------------------------SAUCE--------------------------- 8 oz Cream cheese 1 t Vanilla 1/2 c Sugar ---------------------------CRUST--------------------------- 1 pk Sugar cookie dough ---------------------------FRUIT--------------------------- 1 x Peaches 1 x Grapes 1 x Bananas 1 x Strawberries 1 x Kiwi Mix ingredients of glaze- cook over medium heat til boils, and thickens, then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deb's Breakfast Cake Categories: Breads Servings: 10 1 pk Forzen rich's rolls 1 ea Stick of butter 1 pk Small vanilla pudding 1/2 c Brown sugar 1/2 c Pecans Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kaye's Spinach Madeline Categories: Vegetables Servings: 6 2 pk Frozen chopped spinach 4 T Butter 2 T Flour 2 T Chopped onion 1/2 c Evap. milk 1/2 c Veg. liquor 1/2 t Black pepper 3/4 t Celery salt 3/4 t Garlic salt 1 x Salt to taste 6 oz Roll jalapena cheese 1 t Worchestershire sauce 1 x Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquour. Melt butter. Add flour-stir to blended and smooth, but not brown. Add onion to cook until soft but not brown. Add liq. slowly stirring constantly. Cook until smooth and thick. Add seasoning and cheese, cut into small pieces. Stir until melted. Combine with cooked spinach. May put in casserole with buttered bread crumbs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brocoli and Artichoke Casserole Categories: Vegetables Servings: 4 14 oz Can artichoke hearts 1/2 c Butter 8 oz Cream cheese (soft) 1 1/2 t Lemon juice 2 ea 10 oz. brocoli chopped 1 x Saltine cracker crumbs Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained. Combine butter, cream cheese and lemon juice. Add brocoli thats been cooked and drained. Pour mixture over artichokes. Top with crumbs. Bake uncovered 25 minutes 350 degree oven. For zip add garlic powder, worchestershire, salt, tabasco. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinade for Flank Steak Categories: Meats Main dish Servings: 4 1/4 c Soy sauce 1/4 c Sherry 3 T Chinese oyster sauce 2 T Honey 2 T Crystalized ginger 1 ea Clove of garlic Marinate overnight. Cook flank steak 8 minutes on each side. Med-low grill. Cut like roast beef. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Squash Casserole Categories: Vegetables Servings: 4 1 1/2 lb Fresh squash 1 ea Small jar piminto 2 ea Small chopped onions 1 1/2 pk Peppridge farm stuffing mix 1 c Sour cream 1 cn Cream chicken soup 4 ea Small grated carrots 1 ea Stick of butter Cook squash in salted water and drain. Mash. Mix all other ingredients with squash except 1/2 stuffing mix. Note: Half the stuffing to begin with. Mix half the stuffing mix with the butter. Line casserole dish with part of butter mix. Fill with filling and top with rest of butter mix. Cook 350 degree for 40 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blond Brownies - Beverly's Categories: Cakes Desserts Servings: 8 2 2/3 c Flour 2 1/2 t Baking powder 1/2 t Salt 2/3 c Butter 1 lb Box light brown sugar 3 ea Eggs 6 oz Pkg chocolate chips 6 oz Pkg butterscotch chips 1 c Pecans Sift flour, baking powder and salt together and set aside. Melt butter and brown sugar in saucepan; cool. When cool, add eggs, one at a time. Add flour mixture; add chips and nuts last. Spread in a jelly roll pan; bake at 350 degree for 25-30 minutes. Do not overcook. Batter is very thick. Cut in squares when cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Watergate Salad Categories: Salads Servings: 8 1 c Crushed pineapple 1/2 ea Small bag of marshmellows 2 ea Sm. pistachio inst. pudding 1/2 c Pecans 1 ea Large cool whip ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Maw maw's Carrots Categories: Vegetables Servings: 2 1 ea Bag of carrots 1 x Little nutmeg 1 x Little sugar 2 T Light Karo syrup 2 T Butter Cook carrots in salted water, drain most of water. Add reamining ingredients and cook until thickens. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini and tomatoe casserole Categories: Vegetables Servings: 4 4 ea Zucchini 3 ea Tomatoes (sliced and peeled) 1 ea Small onion sliced 1 x Dash of worchestershire 1 x Salt and pepper to taste 1 x Dots of butter Layer zucchini and tomatoe and onion, then repeat. Put dots of butter on top. Bake 350 degree 45 min. to 1 hour. Top with cheese if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit dip Categories: Appetizers Servings: 5 1 x Jar of marshmellow cream 8 oz Cream cheese Mix cream cheese and marshmellow cream together and put back in jar. use with blueberries, bananas, strawberries. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp Scampi Categories: Main dish Fish Servings: 4 1/2 c Butter 1 t Salt 3 ea Clove of garlic crushed 2 t Lemon peel 2 T Lemon juice 2 lb Jumbo shrimp 1/4 c Parsley Put in sauce pan and melt together-let sit until ready to cook. Peel shrimp and add to above sauce and saute until done. (about 2-4 min.) Sprinkle parsley as you cook. Serve with parsley and lemon wedges to garnish. Spoon excess sauce from pan over shrimp. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Wild Rice Categories: Vegetables Servings: 4 4 oz Package wild rice 2 c Water 1 T Beef-flavored bouillon gran. 1/2 lb Fresh mushrooms, sliced 1/4 c Butter, melted 1 T Lemon juice 2 T Minced onion 1 T Minced fresh parsley 1/8 t Garlic powder 1/2 c Coursley chopped pecans, Wash rice in three changes of hot water, drain. Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water si absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: West Indies Salad Categories: Appetizers Servings: 4 1 lb Crabmeat 3 T Chopped onion 1 x Salt and pepper 4 oz Olive oil 4 oz Vinegar 4 oz Ice water Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fudge Pie Categories: Desserts Servings: 4 2 ea Chocolate squares-unsweeten 1/4 lb Butter 1 1/2 c Sugar 1 t Vanilla 1 T Flour 4 ea Eggs 1 x Pinch of salt Melt chocolate and butter together. Add sugar and salt to beaten eggs, add melted ingred. Stir in flour, add vanilla. Bake in greased pie pan for 25 min. in 350 degree oven. Reduce to 250 degree and bake 15-20 min. longer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cindy's Chocolate Chip Cookie Categories: Cookies Desserts Servings: 12 1 ea Stick of butter 6 T Brown sugar 6 T White sugar 1/2 t Vanilla 1 ea Egg 3/4 c Flour 1 c Chocolate chips 1 c Oats 1/2 t Salt Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sock It To Me Cake Categories: Cakes Desserts Servings: 6 1 ea Box yellow cake mix 1/2 c Sugar 1/2 c Oil 8 oz Sour cream 4 ea Eggs --------------------------FILLING-------------------------- 3 T Brown sugar 2 t Cinnamon 1 c Chopped nuts ---------------------------GLAZE--------------------------- 10 1/2 T Butter 1 1/2 c Packed sugar 1/4 c Milk Mix sugar and cake mix. Add oil to sour cream and then to cake mix. Add eggs, one at a time, beating after each. Pour half of batter into tube pan (greased). Then add filling. Pour rest of batter on top. Bake 350 for 45-50 minutes. Cool in pan 30 minutes. Remove and glaze. Cook glaze until smooth and add vanilla. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kentuckey Derby Pie Categories: Pies Desserts Servings: 6 1 1/2 c Sugar 3/4 c Flour 3 ea Eggs 1 1/2 ea Sticks of butter 1 1/2 c Pecans 1 1/2 c Chocolate chips 1 1/2 t Vanilla 2 ea Unbaked pie shells Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mollie's Spaghetti Categories: Main dish Meats Servings: 4 1 lb Hamburger meat 1 ea Minced garlic 1 T Whole basil 1 lb Can of tomatoes 2 ea 6oz. cans tomatoe paste 1 ea Small mushrooms 12 oz Noodle 1 t Salt 1 c Water Brown hamburger meat and drain. Add next 5 ingredients and simmer, covered 14-20 minutes/ Stir often. Cook noodles in salted water. Add italian seasoning, oregano, and onion to taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crawfish of Shrimp Etouffee Categories: Fish Main dish Servings: 4 -----------------------SEASONING MIX----------------------- 2 t Salt 2 t Cayenne pepper 1 t White pepper 1 t Black pepper 1 t Dried basil leaves 1/2 t Dried thyme leaves ---------------------OTHER INGREDIENTS--------------------- 1/4 c Chopped onoins 1/4 c Chopped celery 1/4 c Chopped green peppers 7 T Vegetable oil 3/4 c All-purpose flour 3 c Seafood stock 1/2 lb Butter 2 lb Shrimp or crawfish 1 c Finely chopped green onion 4 c Cooked rice Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour , stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside. In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions;saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion. Add the remianing seasoning mix, stir well and remove from heat ( if sauce starts to separate, add about 2 T more of stick or water and shake pan until it combines) .Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dorothy's Sweet and Sour Chicken Categories: Poultry Main dish Servings: 4 2 lb Chicken parts 8 oz Pineapple chunks 1 c Chicken broth 2 T Shortening 2 T Brown sugar 1/4 c Vinegar 2 t Soy sauce 1 ea Large onion 1 ea Med. green pepper 3 T Cornstarch 1/4 c Water Drain pineapple,reserving syrup. In skillet brown chicken in shortening. Pour off fat. Add reserved syrup, broth, brown sugar,vinegar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper amd pineapple cook 5 minutes. Combine cornstarch and water gradually stir into sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Style Fried Rice Categories: Vegetables Servings: 4 1 c Water 1 1/3 c Minute rice 1 ea Egg 3 T Butter 1/3 c Onion 1/2 c Water 3 T Soy sauce In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chop Casserole Categories: Main dish Meats Servings: 4 1 ea Lipton Onion Soup pkg. 3/4 c Water 2 T Brown sugar 1/2 t Cinnamon 1/4 t Nutmeg 4 c Thinly sliced potatoes 2 ea Medium onions 4 ea Apples cup in 1/2" rings 4 ea Thick pork chops Combine soup mix , water, sugar and spices. Mix well in a shallow baking dish. Layer half potatoe, onion and apples, pour soup mix over top. Bake 1 1/2 hours at 375. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crustless Crab Qiuche Categories: Main dish Fish Servings: 4 8 oz Alaska Snow crab-frozen 4 ea Slices of bacon 3 ea Eggs 1/2 c Bisquick 1/3 c Melted butter 1 1/2 c Milk 1/8 t Salt, dash pepper 2 c Shredded swiss cheese Defrost and slice crab meat, save 2 T of crab meat liquid- or use canned ham. Fry bacon until crisp. Drain and crumble. Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 T of crabmeat liquid, until smooth. Pour into 9" pie plate. Sprinkle crab, cheese and bacon over top, pressing down gently. Bake 350 for 35-40 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Marinade Categories: Meats Servings: 6 1 c Cider vinegar 2/3 c Soy sauce 2/3 c Brown sugar 2/3 T Salt 1 ea Minced garlic 1 t Pepper corn Marinate overnight, shoulder butt pork roast, 3 lbs. of meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zucchini Casserole Categories: Vegetables Servings: 4 6 c Sliced zucchini 1/2 c Chopped onion 1 ea Can cream of chicken soup 1 c Sour cream 4 oz Shredded sharp chedder 8 oz Pkg. herb seasoned stuffing 1/2 c Melted butter Cook zucchini in amount of water until just tender, crisp. Do not over cook-drain and combine other ingredients. Combine stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mix. Bake 350 1 hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Texas Style Chili Categories: Meats Main dish Servings: 12 3 1/2 lb Beef chuck balde steak 1/4 c Salad oil 2 c Chopped onion 3 ea Med green peppers-diced 2 ea 8oz. can tomatoes 4 ea Garlic cloves 1 ea 2oz. can tom. paste 1/3 c Chili powder 1/4 c Sugar 2 T Salt 2 t Oregano 3/4 t Pepper 1/2 c Chesse for garnish Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orientle Spinach Salad Categories: Salads Servings: 4 1 ea Bunch of spinach 1 cn Water crestnuts(sliced) 1 cn Bean sprouts(drained) 2 ea Hard boiled eggs 1/4 lb Bacon (fried and crumbled) -------------------------DRESSING------------------------- 1/2 c Oil 1/8 c White vinegar 1/2 c Med. onion 1/4 c Sugar 1 t Salt 3 t Ketchup Blend dressing one day in advance. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: German Sweet Chocolate Cake Categories: Desserts Cakes Servings: 6 1 pk Baker's German Sweet Chol 1/2 c Boiling water 2 c Sugar 2 c Unsifted all-pur flour 1 t Baking soda 1 c Buttermilk 1 c Butter 1 t Vanilla 1/2 t Salt 4 ea Egg whites Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt;add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream deMenth Brownies Categories: Desserts Cakes Servings: 6 2 ea Sticks of butter 1 c All-pur flour 1 c Sugar 4 ea Eggs 1/2 t Salt 1 t Vanilla 2 c Conf. sugar 2 T Cream dementhe 1 pk Semi-sweet choc.(6 oz.)chips Cream 1/2 c butter and sugar. Add eggs one at a time. Mix salt with flour. Blend flour and syrup into cream mixture, alternating-ending with flour. Add vanilla. Bake 350 25-28 minutes(greased and floured pan). Let brownines cool completely. Will shrink from pan. Mix 1/4 c butter, confect. sugar and cream dementhe - ice brownies. Chill one hour. Melt 1/4 c butter and 6 oz chocolate chips in doubled broiler. Ice brownies and chill one hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Claw Marinade Categories: Appetizers Servings: 6 1 c Olive oil 1/2 c Vinegar 1/4 c Lemon juice 1 t Tarragon 3/4 t Black pepper 3/4 t Salt 3/4 t Sugar ----------------------FOOD PROCESSOR---------------------- 1 c Parsley 1 c Celery 1 c Scallions 4 ea Cloves of garlic (4-10) Mix all together, pour over claws and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cream Cheese Pie Categories: Pies Desserts Servings: 6 8 oz Cream Cheese 14 oz Condensed Milk 1/3 c Lemon juice 9 oz Whipped cream 1/2 c Pecans 1 c Drained fruit (pineapple) 2 ea Graham cracker pie shells Combine cream cheese, milk, lemon juice, and whipped cream. Mix together with mixer. Add pecans, and fruit. Refrigerate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hot Chicken Salad Categories: Main dish Poultry Servings: 10 4 c Cold chopped chicken 2 T Lemon juice 2/3 c Finely cut chopped almonds 3/4 c Mayonaise 1 t Salt 1/2 T Monsodium glutemate 1 c Grated chedder cheese 2 c Chopped celery 3/4 c Cream of chicken soup 2 ea Pimentos cut fine 1 1/2 c Crushed potatoe chips Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and muts. Let stand overnight in refrig. Bake 400 oven for 20-25 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Monkey Bread Categories: Breads Servings: 6 1/2 c Pecans 1 t Cinnamon 1/2 c Sugar 3 cn Biscuits 1 ea Stick of butter 1 c Brown sugar Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each biscuit into quarters and roll in sugar mixture. Stack biscuits in pan. Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at 350. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Speedy Crabmeat Imperial Categories: Appetizers Servings: 6 2 T Butter 1/4 c Chopped onion 1/4 c Chopped green pepper 1 ea 2oz. jar pimento 3 T All-pur flour 2 t Dry mustard 1/4 t Salt 1/4 t White pepper 1 ea Dash of tabasco 1 c Milk 3 T Chablis 1 lb Fresh lump crabmeat Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pears Helene Categories: Desserts Servings: 8 2 2/3 c Water 2 c Sugar 1 t Vanilla 8 ea Ripe, small whole pears ----------------------CHOCOLATE SAUCE---------------------- 2 ea Squares of unsweetened choc. 1 c Corn syrup 1/2 t Vanilla 1 T Butter Combine water, sugar, and vanilla in a large saucepan and boil for several minutes. Then add the pears, and simmer, covered, for 10-15 minutes, or until tender. (Sometimes a hard pear will require as much as 30-50 minutes cooking time.) Drain and cool. Melt chocolate. Add corn syrup. Remove from heat. Add vanilla and butter. Stir well. To serve: Arrange pears upright on serving dish. Place scoop of vanilla ice cream on plate. At the last minute pour the chocolate sauce over the pears. Remaining sauce may be passed. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Onion soup Categories: Soups Appetizers Servings: 6 5 c Thinly sliced onions 5 T Butter 1 T Oil 1 t Flour 1 t Salt 1 t Dijon-style mustard 1 t Pepper 6 c Beef broth 1 c Sherry 2 T Grated swiss cheese 1 T Freshly grated parm. cheese In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes. Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mornaise Sauce Categories: Sauces Servings: 4 1/4 c Butter 1/4 c Flour 2 c Milk 1/2 t Salt 1/8 t Pepper 2 ea Egg yolks 1 T Whipping cream 1/4 c Swiss cheese In microwave melt butter, add flour, stir until smooth, 1 minute. Gradually add milk. Beat egg yolks, add whipping cream. Gradually add hot mixture. Add cheese at the end. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffing for Flounder Categories: Fish Main dish Servings: 4 1 lb Mushrooms(chopped) 6 ea Scallions 1/4 c Butter melted 1 c Soft bread crumbs 1 t Salt 1/8 t Pepper 1 T Ketchup 1 T Lemon juice 1 c Flaked crabmeat Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup. Pour in cream 1/2 and 1/2. Put in flounder. Bake 425 for 10-15 minutes/ Pat of butter on top and serve with mornaise sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pineapple -Chicken Teriyaki Categories: Poultry Main dish Servings: 4 1 lb Can of pineapple slices 1/2 c Soy sauce 1 T Molasses 2 T Brown sugar 1/4 c Cooking oil 2 T Cider vinegar 1 ea Small clove of garlic 1/4 c Sauterne 5 ea Chicken breasts (boneless) Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade. Grill chicken over hot coals., turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Souffle Roll Categories: Appetizers Servings: 7 1/2 c Butter 1/2 c Flour 2 c Milk 4 ea Egg yolks 1/2 t Salt 1 ea Dash of red pepper 2 t Snipped chives 4 ea Egg whites 1/4 t Cream of tartar 1/3 c Parmesean cheese ---------------------CRABMEAT FILLING--------------------- 4 ea Scllaions (finely chopped) 2 T Butter 2 pk (6oz. ea) crabmeat 1 ea 3 oz. cream cheese 1/3 c Half and half 2 t Snipped parsley 1 ea Dash of tabasco 1 ea Salt and pepper to taste Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Coobler Categories: Desserts Servings: 8 1 ea 20 oz. Apple Pie Filling 1 T Butter 1 t Lemon juice 1 ea Dash of cinnamon 1 c Prepared biscuit mix 1/3 c Milk Pour apple pie filling into a 9-inch pie plate. Dot with butter;sprinkle with lemon juice and cinnamon. Place in 400 oven for about 10 minutes, or until mixture is hot and bubbly. Meanwhile combine biscuit mix and 2 tablespoons soft butter, stir in milk. Drop by spoonful on hot apple mixture. Continue baking 20-25 minutes or until biscuits are done. Serve warm with cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry Crunch Categories: Desserts Servings: 8 3 T Butter 8 oz Package yellow cake mix 1 ea 21 oz. can cherry Pie Fill 1/4 c Chopped pecans 1 ea Whipping cream or ice cream Cut butter into dry cake mix until crumbly; reserve 1/3 cup of mixture. Press remainder into an 8 x 8 x 2 " baking dish, building up about 1/2 " around sides. Spoon cherry pie filling over crumb mixture to 1/2 " of edge of pan. Combine reserved crumb mixture and pecans;sprinkle over fruit. Bake at 350 for about 45 minutes. Serve warm with shipped cream or ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Little Round Cheesecakes Categories: Desserts Cakes Servings: 4 8 oz Cream cheese (2) 3/4 c Sugar 2 ea Eggs 1 t Vanilla Put vanilla wafer in bottom of cupcake foil. Pour mixture in , bake for 15 minutes on 350. Put in refrigerator overnight. Add fruit before you serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Wild Rice Categories: Vegetables Servings: 6 4 oz Package wilk rice 2 c Water 1 T Beef-flavored bouillon 1/2 lb Fresh muchrooms 1/4 c Butter 1 T Lemon juice 2 T Minced onion 1 T Minced fresh parsley 1/8 t Garlic powder 1/2 c Coarsley chopped pecans Wash wild rice in three changes of water; drain. Combine rice, 2 cups water, and bouillon granules ina medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. Yeild: 4-6 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Moroccan Spices Categories: Meats Servings: 6 1 ea Medium onion 1/2 c Olive oils 5 T Lemon juice 2 T Soy sauce 2 T Minced fresh parsley 5 1/2 T Minced fresh ginger 1 T Ground cumin 1 T Chili powder 2 t Sherry 1 t Turmeric 1 t Dried oregano 1 t Coursely ground pepper 2 ea Large garlic clove 4 lb Flank steak Mix frist 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to marinade, turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diaganally into thin slices. Pour some marinade over . Garnish with cilantro and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish Chowder Categories: Soups Servings: 4 1 c Water 1 c Diced potatoes 3 ea Slices of bacon 1 ea Med. onion 3/4 lb Fish fillets 1/8 t Thyme 1 c Half and half 1/2 t Salt 1/4 t Pepper 2 T Fresh parsley Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10 minutes. Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned. Add bacon, onion , bacon drippings, fish fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half , salt, pepper, simmer 5 minutes. Sprinkle with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Almond Mushroom Pate Categories: Appetizers Vegetables Servings: 6 2 T Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 t Tarragon 1 c Blanched Whole Almonds(6 oz) 1 T Lemon juice 2 t Soy Sauce 1 ds White Pepper 2 T Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baba Ghannouj Categories: Appetizers Vegetables Servings: 6 1 x Med Eggplant, peeled * 1/4 c Tahini 1 T Lemon juice 1 x Clove garlic 1/4 t Black Pepper 1 ds Ground Cumin 2 T Sesame seeds 2 T Finely chopped fresh Parsley * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy Vegetable Spread Categories: Appetizers Cheese Spreads Servings: 6 1 c Shredded Farmer Cheese(4 oz) 3 T Plain Yogurt 1 t Lemon juice 1 t Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 T Finely chopped Celery 2 T Chopped Pecans 2 T Currants 1 T Toasted Wheat germ 1/2 t Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peanut Chili Dip Categories: Appetizers Servings: 4 1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garlic, finely minced 1 T Chili powder 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Yogurt Dip Categories: Appetizers Spreads Servings: 4 3/4 c Plain Yogurt 2 t Curry powder 1 t Lemon juice 1/2 t Honey 1/4 t Black pepper 1/8 t Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Herbed Garlic Croutons Categories: Appetizers Croutons Servings: 4 4 T Margarine (unsalted) 2 x Cloves garlic, minced 1/2 t Basil 1/2 t Oregano 2 c Whole wheat bread cubes,1/2" In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pita Crisps Categories: Appetizers Croutons Servings: 4 2 x Pita breads (6" diameter) 2 t Margarine 2 t Oregano 4 T Grated Parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chunky Garden Gazpacho Categories: Soups Vegetables Servings: 5 15 oz Can Tomato Sauce (1 1/2 cup) 2 T Olive oil 2 T Red Wine Vinegar 1 T Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 t Hot pepper sauce 1/2 t Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Batter Dipped Tofu Categories: Servings: 5 1/2 lb Firm Tofu 1/2 c Unbleached Flour 2 T Toasted Wheat germ 1/2 t Thyme 1/4 t Dill weed 1/4 t Garlic powder 1/4 t Paprika 1/4 t Black Pepper 1 x Egg 1 T Milk 3 dr Hot Pepper Sauce 2 T Safflower oil -----------------------GINGER SAUCE----------------------- 6 T Rice vinegar 6 T Sugar 3/4 c Plus 1 T Water 2 T Soy sauce 1 t Cornstarch 1 T Finely minced Gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Stew Categories: Soups Vegetables Servings: 6 5 c Vegetable Stock 1 x Sm Onion, thinly sliced * 2 x Cloves Garlic, minced 1 T Minced Gingeroot 1 1/2 T Soy sauce 3 x Stalks Bok Choy ** 1 x Sweet red Pepper, julienned 1 c Broccoli florets 1 x Carrot, shredded 1 c Sliced Mushrooms (3 oz) 1/2 c Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meatless Mission Chili Categories: Soups Vegetables Servings: 4 2 T Safflower oil 1 x Clove garlic, minced 1 x Green Bell Pepper, chopped 1 x Stalk Celery, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Carrot, shredded 1 x Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 c Water 1 1/2 t Chili powder, or to taste 1/4 t Hot pepper Sauce, to taste 1 t Basil 1 t Oregano 1/2 t Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Pea Soup Categories: Soups Vegetables Servings: 5 2 T Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 c Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 c Low-fat Milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups Vegetables Servings: 4 2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 c Vegetable stock 1/4 t Black Pepper 1/2 t Thyme 1 ds Nutmeg 3 c Broccoli Florets 1 c Milk 1 x Egg Yolk, lightly beaten 1 T Soy sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Winter Carrot Soup Categories: Soups Vegetables Servings: 5 1 T Safflower oil 4 x Carrots, grated 1 x Med Onion, chopped (1/2 cup) 4 c Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 T Soy sauce 1/2 t Thyme 1/4 t Ground Cumin 1/4 t Black Pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta and Bean Soup Categories: Soups Vegetables Servings: 5 1/2 c Elbow macaroni,shells, etc 2 T Safflower oil 1 x Med Onion, chopped 1 x Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 c Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 t Black pepper 1/2 t Summer savory 1/2 t Thyme leaves 1 ds Cayenne Pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Moroccan Chick Pea Soup Categories: Soups Vegetables Servings: 4 2 T Safflower oil 2 x Carrots, grated 2 x Cloves Garlic, minced 1 x Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 c Vegetable stock 1/3 c Tahini 2 T Lemon juice 1 T Chopped fresh parsley 3/4 t Ground Cumin 1/2 t Black pepper 1/2 t Thyme leaves 1/4 t Powdered tumeric 1/8 t Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Soup Categories: Soups Desserts Fruits Servings: 4 1 c Plain Yogurt 1 c Sliced fresh Strawberries 2 T Orange juice 1 T Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Lamb Chops Categories: Main dish Meats Bar-b-q Servings: 4 1 c Red Current Jelly 1 c Poupon Mustard 1 ea Rack of Lamb 1 c White wine 1/2 c Butter 1/2 c Shallots (minced) 2 T Rosemary (crushed) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpie Categories: Bar-b-q Main dish Meats Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q Main dish Meats Oriental Servings: 8 8 lb Pork Tenderloin (boneless) 1 1/3 c Soy Sauce 2/3 c Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 T Ground Ginger (fresh) 1 T MSG (if desired) 19 oz Bottled Bar-B-Q Sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Tenderloin with Hawiian Sauce Categories: Bar-b-q Main dish Meats Servings: 8 6 lb Pork Tenderloin 2 qt Reduced Pork Broth 1 c Brown Mustard 1 c Yellow Mustard 1/3 c Horseradish 1/3 c Ketchup 1/3 c Brown Sugar 4 ea Cloves Minced Garlic (large) 1/3 c Salt 1/3 c Cummin 1/3 c Black Pepper 16 ea Small Red Potatoes 4 ea Carrots (stripped) 1 cn Pineapple Rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Seafood Kabobs Categories: Appetizers Bar-b-q Seafood Meats Servings: 4 1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 c Honey 4 T Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q Main dish Meats Oriental Win Servings: 4 4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil 4 1/2 T Peanut Butter 4 T Brown Sugar 2 1/4 T Curry Powder 3/4 c Soy Sauce 1/2 T Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Beans Categories: Bar-b-q Vegetables Servings: 4 2 cn Pork & Beans (16 oz cans) 1/3 c Bottled Bar-B-Que Sauce 1/4 c Brown Sugar 1/4 c Golden Rasins 1/3 c Tart (Granny Smith) Apples 1/2 c Chopped Onion 8 ea Bacon Strips Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Onion Rings Categories: Appetizers Bar-b-q Vegetables Servings: 8 8 ea Large Onions 1 1/2 c All Purpose Flour 4 T Corn Meal 4 T Onion Powder 2 t Salt 1 1/2 c Milk 1 ea Large Egg 1/2 c Water 1 T Orange Food Color Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stroganoff Sandwich Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 1 1/2 c Cheddar, Md. Sharp, Grated 1 c Sour Cream 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * 2 tb Onion; Grated 1 tb Worcestershire Sauce * Seed and chop 1 medium Green Bell Pepper. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Open-Faced Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable Servings: 6 16 oz Cream Cheese; 2 Pks 1/2 c Ginger Ale 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices 2 tb Onion; Grated 2 tb Worcestershire Sauce * Slice the cheese into 12 2-oz slices. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese Fish Main dish Sandwiches Servings: 4 1 lb Salmon; 1 Cn 10 oz Cheddar; Md, * 1/4 c Mayonnaise 1 tb Onion; Grated 1 tb Lemon Juice * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Burgers Categories: Cheese Eggs Main dish Sandwiches Seafoo Servings: 4 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deviled Ham Muffins Categories: Cheese Fruits Main dish Meats Sandwiche Servings: 12 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 t Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese Eggs Sandwiches Vegetables Servings: 6 1 1/2 c Mushrooms; Fresh, Chopped 1 ea Egg; Lg, Beaten 1 t Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley 2 tb Butter; Melted Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese Eggs Main dish Sandwiches Vegetable Servings: 8 8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 2/3 c Milk; Evaporated 1 1/2 t Salt 1/4 t Pepper 3 ea Sandwich Buns Or Rolls; * 3 tb Onion; Grated 3 tb Mustard; Prepared * The buns or rolls should be split, toasted and buttered. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Cheddar Toast Categories: Breads Cheese Eggs Main dish Servings: 6 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 t Nutmeg 1/4 t White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Toast Cheddar Sandwiches Categories: Breads Cheese Eggs Main dish Sandwiche Servings: 4 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 t Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Stuffed Franks In Buns Categories: Cheese Main dish Meats Sandwiches Servings: 6 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted 1 tb Mustard; Prepared Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled Cheddar-Olive Categories: Cheese Main dish Sandwiches Vegetables Servings: 8 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 c Olives; Ripe,Chopped, Pitted 1/2 c Green Bell Pepper; Chopped 1/4 c Onion; Chopped 1/3 c Catsup 2 t Mustard; Prepared 1/4 t Marjoram 1/8 t Oregano 1/8 t Salt 4 ea Sandwich Buns 1 x Butter 2 tb Mayonnaise 1 pn Pepper; To Taste Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Spread Categories: Cheese Appetizers Sandwiches Servings: 4 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 t Worcestershire Sauce 1/4 t Garlic Powder 1/2 t Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Rolls Categories: Breads Cheese Main dish Sandwiches Vegetable Servings: 6 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: BBQ Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable Servings: 4 1 c Crab 1/2 c Tomato Sauce 1/4 c Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Savory Cheddar Sandwiches Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 1/2 c Cream; Regular 1/4 t Salt 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened 2 tb Butter 1 tb Onion; Chopped 1 tb Flour; Unbleached 2 dr Tobasco Sauce 2 tb Lemon Juice 1 tb Pimento; Chopped 1 tb Stuffed Olives; Chopped Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Poppin' Fresh Barbe Cups Categories: Breads Cheese Main dish Meats Sandwiche Servings: 6 3/4 lb Ground Beef; Lean 12 ea Biscuits; * 1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded 1 tb Onion; Minced 2 tb Brown Sugar * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy Muffin Melt Categories: Cheese Main dish Sandwiches Vegetables Servings: 4 1 1/2 c Cottage Cheese; Creamed 1/2 c Wheat Germ; Regular 1/4 t Oregano Leaves; Crushed 1/4 t Basil Leaves; Crushed 1/4 t Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices 2 tb Green Chiles; Chopped * The whole wheat muffins should be halved and toasted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Filled Frankfurters Categories: Cheese Main dish Meats Sandwiches Servings: 6 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 t Mustard; Dry 1 1/4 t Salt 1/8 t Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Bacon Treat Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 2 4 oz Cheddar; Sharp, Shredded, 1C 1/2 t Lemon Juice; Fresh 1/2 t Worcestershire Sauce 1/8 t Paprika 1/8 t Garlic Powder 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices 1 ds Pepper 2 tb Dairy Sour Cream * Bacon slices should be cooked until crisp and then crumbled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: No-Bread Sandwiches Categories: Cheese Eggs Main dish Sandwiches Vegetable Servings: 4 ---------------------EGG SALAD FILLING--------------------- 3 ea Eggs; Lg, Hard Cooked, * 1/3 c Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten -------------------------SANDWICH------------------------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives * Eggs should be peeled and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Crackers Categories: Breads Crackers Cheese Servings: 6 1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 t Salt 1 t Baking Powder 2 c Cheddar; Extra Sharp, * 1 ds Cayenne Pepper * The Extra Sharp Cheddar Cheese should be finely grated. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar-Olive Bread Categories: Breads Cheese Vegetable Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili-Cheese Bread Categories: Breads Vegetables Servings: 6 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Pancakes Categories: Cheese Quickbread Servings: 6 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 1 t Unbleached Flour 3/4 t Salt 1 1/2 t Thyme 1/2 t Mustard; Dry 2 tb Unbleached Flour; PLUS 2 tb Butter Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Fans Categories: Breads Cheese Quickbreads Servings: 4 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 t Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted 1 tb Baking Powder Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Little Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour 1 t Mustard; Dry 1 t Paprika 1/4 t Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 t Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 t Baking Powder 1/2 t Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Pinwheels Categories: Breads Cheese Quickbreads Servings: 6 2 c Unbleached Flour; Sifted 1/2 t Salt 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated 1 tb Baking Powder Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Bread Ring Categories: Cheese Breads Yeast bread Servings: 4 2 3/4 c Bread Flour 1 pk Active Dry Yeast; OR 3/4 t Salt 1 c Milk 1 1/2 c Cheddar; Sharp, Shredded 1 x Butter 2 tb Sugar; Granulated 1 tb Active Dry Yeast; Bulk 2 tb Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Spoon Bread Categories: Breads Cheese Quickbreads Servings: 6 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 t Sugar 1/2 t Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Dumplings Categories: Breads Cheese Main dish Quickbreads Servings: 4 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 c Unbleached Flour 1 t Salt 3 qt Boiling Water 1/2 c Butter 1/2 pt Sour Cream -------------------------GARNISHES------------------------- 1 x Paprika 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Cheddar Corn Bread Categories: Breads Cheese Side dishes Quickbreads Servings: 6 1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 1/2 t Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten 1 tb Baking Powder Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple-Cheddar Muffins Categories: Breads Cheese Fruits Quickbreads Servings: 4 1/2 c Shortening 1/2 c Sugar; Granulated 2 ea Eggs; Lg 1 1/2 c Unbleached Flour 1 t Baking Soda 1 t Baking Powder 1/2 t Salt 3/4 c Oats; Quick Cooking 1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate 1/2 c Pecans; Chopped 3/4 c Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Cheddar Bread Categories: Breads Cheese Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy Corn Bread Categories: Breads Cheese Quickbreads Servings: 6 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 1 t Salt 1/4 t Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil 2 tb Sugar 1 tb Baking Powder Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Squares Categories: Breads Cheese Quickbreads Vegetables Servings: 6 2 c Unbleached Flour 1 t Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2/3 c Milk 1 tb Baking Powder 2 tb Pimento; Chopped Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Date Nut Loaf Categories: Breads Cheese Fruits Quickbreads Servings: 4 8 oz Dates; Finely Chopped 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 t Salt 1 t Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped 2 tb Butter Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: No-Knead Cheddar Rolls Categories: Breads Cheese Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 t Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cheddar Wontons Categories: Cheese Desserts Fruits Servings: 6 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed -------------------------GARNISHES------------------------- 1/2 c Brown Sugar 2 tb Cinnamon; Ground * Core the apples and cut into small pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cheddar Shortcake Categories: Cakes Cheese Desserts Fruits Servings: 6 -------------------------SHORTCAKE------------------------- 2 1/2 c Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 c Milk 1/3 c Butter; Melted -----------------------APPLE TOPPING----------------------- 3/4 c Brown Sugar; Packed 1/2 t Cinnamon; Ground 1/4 t Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced --------------------------TOPPING-------------------------- 1 x Heavy Cream; Whipped 3 tb Cornstarch Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Holiday Cheddar Date Cake Categories: Cakes Cheese Desserts Fruits Servings: 20 3/4 c Butter; Room Temperature 1 1/2 c Light Brown Sugar; Packed 4 ea Eggs; Lg 1 c Cheddar; Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 t Baking Soda 1 t Salt 1 t Cinnamon; Ground 1/4 t Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 c Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 c Raisins; Golden 1 c Milk ------------------------DECORATIONS------------------------ 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese Fruits Desserts Servings: 6 1 qt Peaches; Sliced 3/4 c Sugar 1/4 t Salt 1 t Almond Extract ---------------------CHEDDAR BISCUITS--------------------- 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/3 c Milk 1 tb Cornstarch 1 tb Lemon Juice 1 1/2 tb Butter 1/2 tb Butter; Melted 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. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Apple Cobbler Categories: Cheese Desserts Fruits Servings: 6 1 c Sugar 1/4 c Unbleached Flour 1/4 t Cinnamon; Ground 6 c Apple Slices; * --------------------------TOPPING-------------------------- 1 c Unbleached Flour 1/4 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 c Butter; Melted 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Pear Cobbler Categories: Cheese Desserts Fruits Servings: 8 2 lb Pear Halves; 2 Cns 1/4 t Cinnamon; Ground --------------------------TOPPING-------------------------- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Cheddar Cookies Categories: Cheese Cookies Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Cinnamon; Ground 1/2 t Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 c Apples; Cored,Peeled,Chopped 1/4 c Nuts; Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Crumble Apple Pie Categories: Desserts Fruits Pies Servings: 8 1 ea 9" Unbaked Pie Shell --------------------------TOPPING-------------------------- 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 t Cinnamon; Ground --------------------------FILLING-------------------------- 1 1/2 lb Cooking Apples; * 6 oz Cheddar;Md, Shredded,1 1/2 C 4 t Unbleached Flour 1/4 t Nutmeg; Ground 5 tb Butter 1 tb Lemon Juice; Fresh * Use a cooking apple such as Granny Smith's. Core, peel and thinly +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Turnovers Categories: Cheese Fruits Pies Servings: 6 2 1/4 c Unbleached Flour 1/4 t Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 t Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Tarts Categories: Cheese Fruits Pies Servings: 4 --------------------CHEESE TART SHELLS-------------------- 1/2 c Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 c Unbleached Flour --------------------------FILLING-------------------------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 c Sugar 5 t Cornstarch 1/8 t Salt 1/2 c Orange Juice 3/4 c Cheddar; Sharp, Shredded 1 tb Lemon Juice CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese Pies Sauces Servings: 8 6 oz Cheddar; Sharp, Cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old Fashioned Apple Cider Pie Categories: Desserts Fruits Pies Servings: 6 1 x Pastry For 9" Pie; 2 Crust 6 c Apples; * 1 c Apple Cider Or Juice 2/3 c Sugar 1 x Apple Cider Or Juice 1/2 t Cinnamon; Ground 2 tb Cornstarch 2 tb Water 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Pie In Cheddar Crust Categories: Cheese Desserts Fruits Pies Servings: 6 -----------------------CHEDDAR CRUST----------------------- 2 c Unbleached Flour; Sifted 1 1/4 c Cheddar; Md, Shredded 1/2 t Salt 2/3 c Vegetable Shortening 1 x Water; Iced --------------------------FILLING-------------------------- 7 c Apples; * 1/2 c Sugar 1/2 t Cinnamon; Ground 1 ea Egg Yolk; Lg, Beaten 2 tb Unbleached Flour 2 tb Butter Or Regular Margarine 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Fruit Drops Categories: Cheese Cookies Desserts Servings: 10 1/2 c Butter 1/4 c Sugar; Granulated 1/4 c Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Apple Dandy Categories: Cheese Desserts Fruits Servings: 6 6 c Apples; * 1/4 c Sugar 1 1/2 c Cheddar; Sharp, Shredded 3/4 c Unbleached Flour 1/4 c Sugar 1/2 t Cinnamon; Ground 1/4 t Salt 1/2 c Butter 2 tb Unbleached Flour * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Cheddar Bars Categories: Cheese Desserts Fruits Cookies Servings: 12 2 3/4 c Unbleached Flour 1 t Baking Powder 1/2 t Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Raspberry Cheese Pie Categories: Cheese Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 1/2 c Dairy Sour Cream 1/3 c Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 1/2 c Whipping Cream; Whipped 3 tb Cornstarch Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 c Sugar 1 t Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1/4 c Sugar 1 t Lemon Juice 1/4 t Almond Extract --------------------------GARNISH-------------------------- 1 x Maraschino Cherries 2 tb Milk 1 tb Cornstarch Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cherry Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 -----------------BROWN SUGAR GRAHAM CRUST----------------- 1 1/2 c Graham Cracker Crumbs; * 1/4 c Brown Sugar; Firmly Packed 1/3 c Butter or Margarine; Melted --------------------------FILLING-------------------------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 c Sugar 1/2 t Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Golden Treasure Pie Categories: Cheese Desserts Fruits Pies Servings: 8 17 oz Pineapple; Crushed, 2 Cn 1/2 c Sugar 2/3 c Sugar 1/4 c Unbleached Flour 1 c Cottage Cheese; Creamed, * 1 t Vanilla 1/2 t Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 c Milk 1 ea Unbaked 10-inch Pie Shell 2 tb Cornstarch 2 tb Water 1 tb Butter Or Margarine * Use the small curd type of creamed cottage cheese for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Peach Walnut Spice Cake Categories: Cakes Desserts Fruits Servings: 12 1/2 c Butter 1/2 c Sugar 1/2 c Brown Sugar, packed 4 ea Eggs 1/3 c Molasses 2 ea Fresh Peaches 2 1/2 c Flour 1/2 t Salt 3/4 t Baking Soda 2 t Cinnamon 1/2 t Nutmeg 1/2 c Chopped Walnuts add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Make 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 8 2 T Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 T Sugar 1/8 t Salt 1/4 t Cinnamon 1/4 t Nutmeg 3 T Flour 4 T Butter 1 c Heavy Cream, Whipped juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Preserve Bars Categories: Cookies Desserts Servings: 20 1 c Butter 1 c Brown Sugar, packed 1 1/2 c Flour 1/2 t Baking Soda 1/2 t Almond Extract 1 1/2 c Oats, uncooked 1 c Fruit Preserves 1/4 c Sliced Almonds, toasted baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old Fashioned Rice Pudding Categories: Desserts Servings: 4 1/3 c Rice, raw 1/3 c Sugar 1 t Cornstarch 1/4 t Salt 1 1/3 c Milk 1 T Butter 1/2 t Vanilla 2 ea Eggs sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pineapple Butterscotch Cake Categories: Desserts Cakes Servings: 16 1 cn Crushed Pineapple (20 oz) 1 c Butterscotch Chips 1 pk Pound Cake Mix (16 oz) 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Microwaved Norwegian Baked Apples Categories: Fruits Desserts Snacks Servings: 4 2 ea Large Red Baking Apples 4 oz Gjetost Cheese, 1 c shredded 1/3 c Chopped Pecans 1/4 c Raisins 2 T Brown Sugar 1/2 t Cinnamon 1/8 t Nutmeg in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Pies Desserts Servings: 8 1/2 c Baking Molasses 1 ea Egg Yolk 1/2 t Baking Soda 3/4 c Boiling Water 3/4 c Flour 1/2 c Brown Sugar 2 T Butter 1/8 t Nutmeg 1/8 t Ground Ginger 1/8 t Ground Cloves 1/2 t Cinnamon 1/4 t Salt 1 ea Pastry for 9 inch pie Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocoholics Cookies Categories: Cookies Desserts Servings: 50 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 T Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 T Vanilla 3 c Flour 1/2 t Baking Powder 1/4 t Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bogus Cookies Categories: Cookies Desserts Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Ground Oatmeal 1 t Salt 2 t Baking Powder 2 t Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) until all is powder. oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Streusel Cream Peach Pie Categories: Pies Desserts Fruits Servings: 8 1 x Pastry for 9 inch Pie 10 ea Fresh Peaches 1/2 c Sugar 1/2 t Nutmeg 1 ea Egg 2 T Cream 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Butternut Cake Categories: Cakes Desserts Servings: 12 2 x Sticks Butter 3 c Sifted Flour 1 t Baking Soda 3 ea Eggs 2 c Sugar 1 c Buttermilk 3 t Butternut Flavoring 1/4 t Salt 8 oz Cream Cheese 1 x Stick Butter 1 x Box Powdered Sugar 2 t Butternut Flavoring 1 c Chopped Nuts Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. teaspoons flavoring. Add nuts. Spread on cooled cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Overnight Coffee Cake Categories: Breads Breakfast Desserts Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 t Cinnamon 1 pk Carmel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crumb-Nut Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pastry Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1/3 c Softened Butter 1/3 c Sugar 1 ea Egg 1 1/4 c Unsifted Flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Graham Cracker Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1 1/2 c Graham Cracker Crumbs 1/3 c Sugar 1/3 c Melted Butter inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Marble Cheesecake Categories: Cheesecake Desserts Servings: 12 1 x Crumb-nut Cheesecake Crust 3 pk Softened Cream Cheese* 3/4 c Sugar 1/2 c Sour Cream 2 t Vanilla 3 ea Eggs 3 t Flour 1/4 c Hershey's Cocoa 1/4 c Sugar 1 T Vegetable Oil 1/2 t Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cold Clam Dip Categories: Dips Appetizers Servings: 4 10 oz Clams 6 oz Philadelphia Cream Cheese 1 t Lemon Juice 1/2 t Salt 1/8 t Pepper 1 t Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Debbie's Chalupa Dip Categories: Dips Appetizers Servings: 4 3 ea Avocados 2 t Lemon juice 1/2 t Salt 1/4 t Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salsa Dip Categories: Dips Salsa Appetizers Servings: 4 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 T Olive oil 1 T Vinegar 1 T Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Madras Dip Categories: Dips Appetizers Servings: 4 2 ea Hard-boiled eggs 2 c Sour cream 2 c Curry powder 1 t Onion (grated) 2 T Green pepper (grated) 2 T Celery (grated) 1 x Seasonings Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pimiento cheese Categories: Dips Appetizers Servings: 4 1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 T Water 2 c Cheddar cheese (grated) 1/4 c Pimientos (chopped) In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lower East Side Lox Categories: Appetizers Cheese Dips Fish Vegetable Servings: 4 1 c Cream Cheese; Softened 1/2 c Sour Cream 1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR 4 t Dried Chives; Crushed 1/8 t White Pepper 1 t Whipping Cream 2 tb Onion; White, Chopped Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Sockeye Salmon Special Categories: Appetizers Dips Fish Servings: 4 3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1/2 t White Onion; Finely Diced 1 1/2 t Fresh Dill; Chopped, OR 1/2 t Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream 1 tb Lemon Juice Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Con Carrot Categories: Appetizers Dips Vegetables Servings: 6 1/2 c Carrot; Diced 2 c Sour Cream 1/2 c Yellow Onion; Diced 1 t Cumin; Ground 2 t Dried Parsley; Crushed 1 tb Dijon Mustard 1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roasted Red And Green Pepper Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Red Bell Pepper 1 ea Green Bell Pepper 1 1/2 c Mayonnaise 1/2 c Sour Cream 1 t Dried Parsley; Crushed -------------------------GARNISHES------------------------- 1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed 1 x Paprika 2 tb Lemon Juice 1 tb Fresh Parsley; Chopped, OR Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quick Bacon-Spinach Dip Categories: Appetizers Dips Meats Vegetables Servings: 6 10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR 1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise 2 1/4 t Fresh Dill; Chopped, OR 3/4 t Dried Dill; Crushed 1/2 t Garlic Powder 1/8 t Cayenne Pepper * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Olive Tapenade Categories: Appetizers Dips Fish Vegetables Servings: 4 2 ea Anchovy Fillets 1 c Black Olives; Chopped 4 t Worcestershire Sauce 1/2 c Mayonnaise 1/4 c Fresh Parsley; Chopped, OR 4 t Dried Parsley; Crushed 1/2 t Salt 1 tb Garlic; Minced 3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zippy Kidney Bean Dip Categories: Appetizers Beans Cheese Dips Vegetable Servings: 6 1 1/2 c Red Kidney Beans; Cooked 2 t Jalapeno Pepper; Chopped 1/2 c Cheddar; Sharp, Chopped 1/4 t Chili Powder 3/4 c Yogurt; Plain 1/2 t Onion Powder 1/4 t Garlic Powder 1/2 t Hot Sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Zesty Italian Zucchini Dip Categories: Appetizers Cheese Dips Vegetables Servings: 8 3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 ea Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 t Dried Parsley; Crushed 1/2 t Salt 1/2 t Oregano; Dried 2 tb Milk 2 tb Fresh Parsley; Minced, OR Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caviar, Dill And Purple Onion Dip Categories: Appetizers Cheese Dips Eggs Vegetable Servings: 4 1/2 c Cream Cheese; Softened 3/4 c Sour Cream 3 oz Red Or Black Caviar 1 t Lemon Juice 1 t Dried Dill; Crushed 2 t Purple Onion; Diced --------------------------GARNISH-------------------------- 1 ea Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamed Herring Categories: Appetizers Dips Fruits Fish Vegetable Servings: 4 4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 c Sour Cream 1 tb White Onion; Finely Diced Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Contemplating Cape Cod Clam Dip Categories: Appetizers Cheese Dips Seafood Servings: 4 1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained 1 c Cream Cheese; Softened 1/8 t Hot Sauce 1 t Lemon Juice 1/4 t Worcestershire Sauce 2 tb Clam Juice 1 tb Chili Sauce 1 tb Onion Juice Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saucy Sardine Categories: Appetizers Dips Fish Vegetables Servings: 4 8 ea Sardine Fillets;Boned & Skin 1 c Sour Cream 1/4 t Lemon Juice 2 tb Mayonnaise 1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped * Use both the green and white parts of the green onion when you chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cocktail Crab Dip Categories: Appetizers Cheese Dips Seafood Vegetable Servings: 4 3/4 c Catsup 1/8 t Hot Sauce 1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 c Cream Cheese; Softened 1/8 t Salt 2 tb Prepared Horseradish 3 tb White Onion; Diced Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caesar Mayo Dip Categories: Appetizers Cheese Dips Fish Servings: 4 2 ea Anchovy Fillets 1 1/2 c Mayonnaise 1 t Dijon Mustard 1 t Worcestershire Sauce 1/4 t Black Pepper 2 tb Parmesan Cheese 1 tb Lemon Juice Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: California Rarebit Categories: Cheese Vegetables Main dish Servings: 4 3 tb Butter 1/2 c White Wine; Dry 2 1/2 c Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 t Worcestershire Sauce 1/2 t Basil; Crushed 2 c Mushrooms; Fresh, Sliced 1/2 t Garlic Powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Panhandle Cornbread Categories: Breads Cheese Quickbreads Vegetables Servings: 4 1 c Corn Meal; Yellow 1 tb Baking Powder 1 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hearthside Cheddar Bread Categories: Breads Cheese Fruits Quickbreads Servings: 4 2 1/2 c Unbleached Flour 1/2 c Sugar 2 t Baking Powder 1 t Salt 1/2 t Cinnamon; Ground 3/4 c Milk 1/4 c Vegetable Oil 2 ea Eggs; Lg 1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded 3/4 c Walnuts Or Pecans; Chopped * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sunrise Popovers Categories: Breads Cheese Quickbreads Servings: 8 4 tb Vegetable Shortening 1 1/3 c Unbleached Flour 1/2 t Salt 2/3 c Milk 2/3 c Water 4 ea Eggs; Lg 1/2 c Cheddar; Sharp, Shredded Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Polka Dot Quick Bread Categories: Breads Cheese Quickbreads Fruits Servings: 4 2 c Cranberries; Fresh Or Frozen 1 c Milk 1 ea Egg; Lg, Slightly Beaten 1/4 c Butter; Melted 1 tb Orange Peel; Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 t Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheddar Braids Categories: Breads Cheese Yeast bread Servings: 8 1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; * 1 t Sugar 1 1/2 t Salt 3/4 c Butter; Room Temperature 4 ea Eggs; Lg, Room Temperature 6 oz Cheddar; Extra Sharp, Diced 1 ea Egg; Lg 1 tb Milk 2 tb Celery Seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crusty Cheddar Bread Categories: Breads Cheese Yeast bread Servings: 4 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; * 1 tb Sugar 1 1/4 t Salt 1 ea Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,* 1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Pear and Apple Pie Categories: Pies Desserts Fruits Servings: 6 4 ea Apples (4 cups sliced) 4 ea Firm Pears (4 cups sliced) 2 T Lime Juice 2/3 c Brown Sugar, firmly packed 1/4 c Cornstarch 1/2 t Cinnamon 1/4 t Nutmeg 2 T Butter 1 x Pastry for a 9 inch pie Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vindaloo (Goan-style hot and sour pork) Categories: Indian Ethnic Spicy Main dish Servings: 6 2 t whole cumin seeds 2 ea Hot, dried red chilies 1 t black pepper corns 1 t cardamom seeds 3 ea In stick cinnamon 1 1/2 t black mustard seeds 1 t fenugreek seeds 5 T white wine vinegar 1 1/2 t salt 1 t brown sugar 5 T vegetable oil 2 ea Medium onions cut into rings 1 1/3 c water 2 lb pork cut into 1" cubes 1 ea One in cube ginger chopped 8 ea Cloves garlic peeled 1 T ground coriander seeds 1/2 t turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Goan-style Chicken with Roasted Coconut (Shako Categories: Indian Main dish Ethnic Spicy Servings: 6 2 1/4 T coriander seeds 2 1/4 t whole cumin 1 1/2 t whole black mustard seeds 1 1/2 ea One inch stick cinnamon 6 ea Hole cloves 3/8 t whole black peppercorns 3/8 t ground nutmeg 1 1/2 ea Whole dried hot red chili 3 c grated fresh coconut 1 1/2 ea One in cube ginger chopped 9 ea Cloves garlic 3/4 ea Fresh hod green chili 2 1/4 c water 6 T vegetable oil 3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned 2 1/4 t salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian Main dish Spicy Ethnic Servings: 6 8 T vegetable oil 1/4 t black peppercorns 6 ea Whole cloves 2 ea Bay leaves 6 ea Cardamom pods 2 ea Medium onions finely chopped 6 ea Garlic cloves chopped 1 ea Inch cube of ginger chopped 2 lb cubed lamb 2 t ground cumin seeds 1 t coriander seeds 1/4 t cayenne pepper 2 t salt 5 T plain yogurt well beaten 2 lb fresh spinach chopped 1/4 t garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yogurt with Cumcumber and Mint (Kheere Ka Rait Categories: Indian Side dish Ethnic Spicy Servings: 6 2 2/3 c plain yogurt 1 ea Cucumber peeled and grated 2 T finely chopped fresh mint 1/2 t roasted cumin seeds 1/4 t cayenne pepper 1 t salt 1/4 t Black pepper Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shrimp in Indian Sauce Categories: Indian Ethnic Main dish Fish Quick Servings: 4 1 1/2 lb raw shrimp 2 T butter 1/2 c finely chopped onion 1/4 t dried red pepper 1/2 t ground cumin 1 ea Juice of a lime 1 c sour cream 1/2 c plain yoghurt 1/4 c chopped fresh coriander 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gujerati-style cabbage with carrots (Sambhara) Categories: Indian Ethnic Side dish Spicy Servings: 4 1/2 lb cabbage 1/2 lb carrots 1/2 ea Fresh hot green chili 2 2/3 T vegetable oil 1 pn Asafetida 2/3 T whole black mustard seed 1 ea Hot dried red chili 13/16 t salt 1/3 t sugar 2 2/3 T chopped fresh coriander 2/3 t lemon juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spicy Green Beans (Masaledar sem) Categories: Indian Ethnic Side dish Spicy Servings: 6 1 1/2 lb fresh green beans 1 ea In cube peeled chopped ginge 10 ea Whole cloves garlic 1 1/2 c water 5 T vegetable oil 2 t whole cumin seeds 1 ea Dried hot red chili 2 t ground coriander 1 1/4 t salt 3 T lemon juice 1 t ground roasted cumin Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spiced Basmati Rice (Masaledar basmati) Categories: Indian Ethnic Side dish Spicy Servings: 6 2 c basmati rice 3 T vegetable oil 1 ea Small onion finely chopped 1/2 t finely minced garlic 1/2 t garam masala 1 t salt 2 2/3 c chicken stock Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Lamb Categories: Indian Ethnic Main dish Spicy Easy Servings: 6 1/3 c dried onion 1/4 c warm water 3 T vegetable oil 2 T ground coriander 1 1/2 t ground cumin 1 T ground cardamom 1 t ground ginger 1 t turmeric 1/2 t garlic powder 1/4 t pepper 1/8 t ground red pepper 2 lb 1" cubes lamb stew meat 2 c beef stock 1 x salt 1/4 c plain yogurt 1 t fresh lemon juice 1 x freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rogan Josh Categories: Indian Ethnic Entertain Easy Main dish Servings: 6 2 ea 1" cubes of ginger chopped 8 ea cloves of garlic 1 1/2 c beef broth 10 T vegetable oil 2 lb lamb or beef stew meat 10 ea whole black cardamoms 2 ea bay leaves 6 ea whole cloves 10 ea whole peppercorns 1 ea 1" stick cinnamon 2 ea medium onions 1 t ground coriander 2 t ground black cumin 4 t red paprika 1/2 t cayenne pepper 1 1/4 t salt 6 T plain yogurt 1/4 t garam masala 1 x black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Shahi Korma Categories: Indian Ethnic Easy Entertain Main dish Servings: 6 8 ea cloves garlic 1 ea 1" cube of fresh ginger 5 T blanched slivered almonds 1 c water or beef broth 7 T vegetable oil 2 lb boned lamb or beef (1" cubes 10 ea whole cardamom pods 6 ea whole cloves 1 ea 1" stick of cinnamon 2 ea medium onions chopped 1 t ground coriander 2 t black cumin ground 1/2 t cayenne pepper 1 1/4 t salt 1 1/4 c heavy cream 1/4 t garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Basmati Chaaval Categories: Indian Ethnic Easy Side dish Servings: 6 2 c basmati rice 3/4 t salt 1 T unsalted butter 2 2/3 c water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kashmiri Rogan Josh Categories: Indian Ethnic Easy Entertain Main dish Servings: 6 1 T whole fennel seeds 3 1/4 c plain yoghurt 6 T vegetable oil 1 ea 3/4" stick of cinnamon 1/2 t whole cloves 2 1/2 t salt 1 pn asafetida 3 lb cubed lamb 4 t paprika 1/2 t cayenne pepper 1 1/2 t dried ginger 3 2/3 c water or beef broth 1/4 t garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Garam Masala Categories: Indian Spicy Easy Ethnic Servings: 6 1 t black cumin 1 t whole cloves 1 t black peppercorns 1/4 ea average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian Main dish Spicy Entertain Ethnic Servings: 4 1/4 c unsalted cashews 3 ea dried hot red chilies 2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger 1/4 t cardamom seeds 3 ea whole cloves 2 ea large garlic cloves peeled 2 T poppy seed (white) 1 T coriander seeds 1 t cumin seeds 1/2 t saffron threads 6 T ghee (or melted butter) 1 c chopped onion 2 t salt 1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2" cubes 2 T finely chopped coriander 1 T lemon juice 1/4 c boiling water 1 c cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala Categories: Indian Spicy Entertain Ethnic Main dish Servings: 6 1 t saffron threads 2 c unflavored yoghurt 2 t caraway seeds 2 t salt 1/4 c ghee (or melted butter) 4 ea 1 in stick of cinnamon 1/2 t cardamom seeds 6 ea whole cloves 2 c chopped onions 3 ea cloves garlic chopped 2 t chopped fresh ginger 1/2 t grnd red chili pepper 2 c coconut milk 3/4 c boiling water 1/2 c cold water 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Stuffed Mushrooms Categories: Appetizers Shellfish Servings: 10 20 ea Large Mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Split Pea Soup Categories: Soups Vegetables Servings: 6 1 lb Smithfield Ham, bits/pieces 1 ea Large Onion, chopped 1 ga Water 2 lb Split Peas 3 ea Large Carrots, chopped fine 2 ea Celery Stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber Salad Categories: Salads Servings: 6 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Wine Steak Categories: Main dish Meats Servings: 4 1 ea Whole Sirloin Steak 2 c Red Wine 2 t Oregano 1 T Black Pepper 1 t Salt 2 T Chopped Parsley 1 t Chopped Garlic 1 T Cooking Oil 2 c Mushrooms, halved 1/2 c Chopped Onions 1 T Worcestershire Sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Creamy Baked Chicken Breasts Categories: Main dish Poultry Servings: 8 4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4" 1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter 1 x Garlic powder (opt.) 2 T Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab Newberg Categories: Main dish Microwave Shellfish Servings: 4 2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne Pepper 1 c Half and Half 1/2 c Milk 1/4 c Sherry 2 ea Egg Yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baltimore Peach Cake Categories: Cakes Desserts Fruits Servings: 6 1 T Butter, softened 1 c Sugar 2 1/2 c Flour 3 t Baking Powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 t Cinnamon 5 ea Large Peaches, peeled/sliced 2 T Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Chile Sauce Categories: Mexican Sauces Servings: 4 2 T Oil or lard 1 ea Clove garlic (optional) 1/2 c Minced onion (optional) 1 T Flour 1 c Water 1 c Diced green chili 1 ea Salt to taste In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Chili Sauce Categories: Mexican Sauces Servings: 12 16 ea Dried red chili pods 1 ea Hot Water 2 ea Cloves garlic 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salsa Suprema Categories: Mexican Sauces Relishes Servings: 16 1 ea Large tomato, chopped 1 ea Medium onion, chopped 2 ea Fresh green chilies, chopped 1 ea or 4 oz can green chili 1/2 t Garlic salt 1/2 t Monosodium glutamate(option) 1 x Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Salsa Categories: Mexican Sauces Relishes Servings: 8 1 ea 8 oz. can tomato sauce 2 T Crushed red chili 1/2 t Cumin powder 1/2 t Oregano 1 t Salt 2 ea Garlic cloves, minced (or 1/4 t Garlic powder) 2 t Vinegar 1 ea Juice of half a lemon Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Flour Tortillas Categories: Mexican Breads Servings: 12 4 c All purpose flour 1 1/2 t Salt 1 1/2 t Baking powder 4 T Lard or shortening 1 1/2 c Warm Water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sopaipillas Categories: Mexican Breads Servings: 12 4 c Flour 1 T Baking powder 2 t Sugar 1 1/2 t Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sopaipillas 2 Categories: Mexican Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 T Lard or shortening 1 1/2 t Salt 2 T Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea OIL In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Tacos Categories: Mexican Main dish Servings: 6 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Tacos Categories: Mexican Main dish Poultry Servings: 6 1/4 c Green onion, chopped 1 T Shortening 2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or 8 oz Green chili salsa 1 ea Salt to taste 1 pk Taco shells 1 c Grated cheddar cheese ---------------------OPTIONAL TOPPINGS--------------------- 1 ea Chopped lettuce 1 ea Chopped tomato 1 ea Sour cream 1 ea Guacamole Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Enchiladas (Red Chili) Categories: Mexican Main dish Servings: 6 18 ea Corn tortillas 1 qt Red chili sauce 1 lb Grated cheddar 1 ea Large onion chopped 6 x Fried eggs (optional) Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican Main dish Servings: 4 12 ea Corn tortillas 4 T Oil or lard 1 ea Clove garlic 1 T Flour 4 c Green chili sauce 1 ea Salt to taste 2 c Grated cheddar or jack chees 1/4 c Minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican Main dish Vegetables Servings: 5 10 ea Green chilies roast&peel 10 oz Longhorn or Jack cheese --------------------------BATTER-------------------------- 1 c All-purpose flour 1 t Baking powder 1/2 t Salt 3/4 c Cornmeal 1 c Milk 2 ea Eggs, slightly beaten Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carne Adovada (Marinated Pork) Categories: Mexican Main dish Servings: 6 4 lb Pork(ribs, chops or other) 2 t Salt 3 ea Garlic cloves, crushed 2 t Whole leaf oregano 1 qt Blended red chili sauce Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican Main dish Soups Servings: 4 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chilies Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frijoles Refritos (Refried Beans) Categories: Mexican Main dish Servings: 6 2 c Cooked beans 3 T Lard or bacon drippings 1/2 c Grated longhorn cheese Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Mexico Pinto Beans Categories: Mexican Main dish Servings: 8 3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water 1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon 1 t Salt, or more to taste Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chili Bean Soup Categories: Mexican Main dish Soups Servings: 5 1 lb Pinto beans 8 c Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t Marjoram 10 1/2 oz Can beef broth 16 oz Can tomatoes 1 pk (1-5/8 oz)chili seasoning mx 1 c Hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Guacamole Salad Categories: Mexican Salads Appetizers Servings: 4 5 ea Large avocados 1 ea Medium garlic clove, minced 1 ea Medium tomato, chopped 4 oz Can chopped green chili 2 1/2 T Lemon or lime juice 1 t Salt Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanish Rice Categories: Mexican Vegetables Servings: 4 3 T Shortening 1 1/2 c Rice 1/2 c Onion, sliced 1/2 c Bell pepper,sliced 1 ea 14 oz can whole tomatoes 1 ea Medium clove garlic, minced 1 t Black pepper 2 t Salt 3 c Water Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spanish Rice 2 Categories: Mexican Vegetables Servings: 6 1 c Uncooked long grain rice 4 T Oil 2 T Diced bell pepper 3 T Diced onion 1 t Dried parsley flakes 3 oz Tomato paste 2 ea Cloves garlic, minced 2 1/2 c Cold water 3/4 t Salt Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Traditional Calabacitas Con Leche Categories: Mexican Vegetables Servings: 4 4 ea Medium summer squash, sliced 1/4 c Butter or maragarine 1 ea 15 oz can corn, drained 1/2 c Onion, thinly sliced 1/2 t Salt 1 ea Dash pepper 1 ea 4 oz can chopped green chili 1 c Milk 1/2 c Grated cheddar cheese Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Calabacitas Categories: Mexican Vegetables Servings: 6 4 ea Zucchini or yellow squash, 1 ea Sliced 1 ea large onion, chopped 3 T Oil 1/4 t Garlic salt or 2 ea Cloves garlic minced 4 oz Can chopped green chili 16 oz Can whole kernel corn 1 c Grated cheddar cheese Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Quelites (Spinach with Beans) Categories: Mexican Vegetables Servings: 6 3 T Onion, chopped 1 T Bacon drippings 1 1/2 c Prepared pinto beans 1 T Chili seeds 1/4 t Salt 1 1/2 lb Cooked fresh spinach 1 ea Boiled egg, sliced Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bizcochitos Categories: Mexican Cookies Servings: 48 1 c Lard or shortening 1/2 c Sugar 1 ea Egg 3 c Flour 1 1/2 t Baking powder 1/2 t Salt 1 t Anise seed 3 T Sweet wine --------------------------TOPPING-------------------------- 1/4 c Sugar 1 T Cinnamon Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Chocolate Sauce Categories: Mexican Desserts Sauces Servings: 10 4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash salt(optional) 1/4 c Kahlua 1/4 c Cream In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Wedding Cookies Categories: Mexican Cookies Servings: 36 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 t Vanilla Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Empanadas De Fruta Categories: Mexican Cookies Servings: 8 ---------------------------DOUGH--------------------------- 6 c Flour 1 t Salt 1 T Sugar 3/4 c Shortening 1 1/2 c Water -----------------------FRUIT FILLING----------------------- 20 oz Mixed dried fruit 1/2 lb Raisins 3/4 c Sugar 1/2 t Cloves 1 t Cinnamon 1/2 t Nutmeg 1 c Pinon nuts(other nuts okay) Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Natillas Categories: Mexican Desserts Servings: 6 4 ea Eggs, seperated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 t Salt 1 ea Nutmeg Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Classic Mexican Flan Categories: Mexican Desserts Servings: 8 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Capirotada (Bread Pudding) Categories: Mexican Desserts Servings: 6 8 ea Slices toasted bread 2 c Water 1 c Sugar 1 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 1/4 t Salt 1 1/2 c Grated cheddar cheese 1 1/2 c Raisins 2 T Butter 1 ea Whipped cream(optional) Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cafe' Mexicano Categories: Mexican Beverages Servings: 1 1 oz Coffee liqueur 1/2 oz Brandy 1 t Chocolate syrup 1 ea Dash ground cinnamon 1 ea Hot coffee 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Almond Crecents Categories: German Cookies Desserts Servings: 8 1 c Butter or margarine 3/4 c Sugar 1 t Vanilla extract 1 1/2 t Almond extract 2 1/2 c Flour; unbleached 1 c Almonds; ground 1 x Confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Aniseed Charabeli Categories: Cookies Desserts Servings: 300 1 1/4 c Sugar 2 ea Eggs 1 2/3 c Flour, all-purpose; sifted 2 t Aniseed, grated 1 x Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple And Cream Kuchen Categories: German Cakes Desserts Servings: 4 1 x ------------cake------------ 1 pk Yeast; dry, active 1/2 t Salt 4 T Sugar 2 c Flour; unbleached, unsifted 1/4 c Butter or margarine 1/2 c Milk 1 ea Egg; large 1 x ----------filling----------- 3 c Apples; tart, sliced 1 T Lemon juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; unbleached 8 oz Cream cheese; softened 1 ea Egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple And Rum Custard Cake Categories: German Cakes Desserts Servings: 8 1 x -----------crust------------ 1 1/2 c Flour; unbleached, unsifted 5 T Sugar 1 T Lemon rind; grated 2/3 c Butter or margarine 1 ea Egg yolk; large 1 T Milk 1 x ----------filling----------- 1/2 c Soft bread crumbs 2 T Butter or margarine; melted 4 c Apples; tart, sliced 1 T Lemon juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; large, beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Apple Raspberry Pie Categories: Desserts Pies Servings: 8 1 x Crust 2 c All purpose flour 7 oz Lard 1 T Pple cider vinegar 1/2 t Salt 6 T Cold water 1/2 c + 1 tablespoon sugar 2 T Flour 1 t Cinnamon ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke hearts drained 1 1/2 c Chicken broth 1 T Lemon juice 1/2 t Salt 1 ea Dash of white pepper 1 c 18% table cream 1 ea Thin slices of lemon Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Spinach Dip Categories: Dips Servings: 1 1 1/2 oz 340ml jr artichokes drained 10 oz Bag spinach 3/4 c Mayonnaise 3 T Lemon juice 1/2 t Grated lemon rind 1 ea Tabasco to taste 1 ea Salt and pepperr Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Squares Categories: Appetizers Servings: 24 2 ea 6-oz jars marinated artichok 1 ea Small onion, mincec 4 ea Large eggs 1 ea 8-oz. package mozzarella che 1/4 c Dried bread crumbs 2 T Chopped parsley 1/4 t Salt 1/4 t Pepper 1 x Non-toxic flowers for garnis Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Artichoke Tart In Walnut Pastry Categories: Tarts Vegetables Servings: 8 8 ea Chopped scallions, 6 oz Jar marinated artichoke hear 1 c Light cream 3 ea Eggs 1/2 pt Salt 1 c All purpose flour 1/2 pt Salt 8 T Cold unsalted butter, cut up 1 ea Egg 1 CL garlic, finely minced 4 T butter ea Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked catfish fillets with horseradish sauce Categories: Seafood Main dish Servings: 4 1 1/2 lb Catfish fillets 1 T Lemon juice 2 x Egg whites 2 T Sour cream 1 T Grated onion 1 x Clove garlic 1/4 t Dry mustard 1/4 t White pepper 2 T Butter or margarine 2 T Flour 1 c Milk 4 t Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Pork Chops Categories: German Pork Main dish Servings: 6 6 ea Pork chops 1 ea Garlic clove; minced 1 t Caraway seeds; crushed 2 t Hungarian paprika; mild * 1/2 t Salt 1 x Pepper; as desired 1 c White wine; dry 1 c Sour cream (optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Baked Spinach With Cheese Categories: Cheese Main dish Servings: 4 1 lb Spinach; fresh * 1/4 lb Butter 1 ea Onion; large, diced 2 ea Garlic; cloves, minced 1/2 t Salt 1/2 lb Emmenthaler cheese; grated 1 t Paprika 1/8 t Nutmeg 1/4 t Pepper * Wash and clean spinach of sand. Dry. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce 1 Categories: Cajun Sauces Servings: 1 3 c Onions, chopped 1/4 c Honey 1 T Garlic, chopped 2 T Lemon juice 1 c Sweet pepper, chopped 1 T Salt 1/2 c Parsley, dried 3 T Lea & perrins 1 c Dry white wine 1/2 t Mint, dried 3 T Vinegar 1 T Liquid smoke 2 c Ketchup 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barbecue Sauce 2 Categories: Cajun Sauces Servings: 5 1 x -------seasoning mix-------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper 1 x ------main ingredients------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barvarian Potato Salad Categories: German Salads Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken broth; ** 1/2 t Salt 1/4 c Vegetable oil 1/3 c Onion; chopped 1/2 t Sugar 2 T Lemon juice 1 x Pepper; as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barvarian Sausage Salad Categories: German Salads Vegetables Servings: 4 1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small 1 ea Onion; medium 3 T Vinegar 1 T Mustard; prepared * 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T Parsley; chopped * Mustard must be the strong Djon or Gulden Type. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barvarian Veal Categories: German Meats Main dish Servings: 4 1 lb Veal; cut in 4 thin slices 1/2 t Salt 1/8 t Sugar 1/2 t Pepper; white 1 T Mustard; dijon style 4 ea Bacon; slices 4 ea Eggs; large, hard cooked 2 T Vegetable oil 1 ea Onion; medium, diced 3/4 c Beef bouillon; heated 1 T Tomato paste 2 T Unbleached flour 1/4 c Red wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Barvarian Veal With Asparagus Categories: German Meats Main dish Servings: 6 2 lb Veal; cubed 2 T Vegetable oil 1 ea Onion; large, chopped 1 c Carrots; chopped 1 T Parsley; chopped 1/4 c Lemon juice; fresh 2 c Beef broth 3 T Unbleached flour 1/2 t Salt 1 x Pepper;fresh ground,to taste 20 oz Frozen asparagus; * or 2 lb Asparagus; fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Batter Rolls Categories: Breads Servings: 18 1 t Granulated sugar 1/2 c Warm water 1 pk Dry yeast 1 1/2 c Milk 1/4 c Granulated sugar 1/4 c Shortening 2 t Salt 2 ea Egg 3 3/4 c Flour Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bavarian Vanilla Cream Categories: German Desserts Servings: 6 2 pk Gelatin; unflavored 1/2 c ;water, cold 9 T Sugar 1 T Cornstarch 2 ea Eggs; large, beaten 1 1/2 c Milk; scalded 1 c Ice cream; vanilla 1 t Vanilla 1 c Cream; heavy, whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bean Soup With Frankfurters Categories: German Soups Servings: 4 1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 ea Carrot; chopped 1 ea Celery stalk; chopped 4 ea Bacon; strips, cubed 2 ea Onions; small, chopped 1 t Salt 1/4 t Pepper; white 6 ea Frankfurters, sliced * 2 T Parsley; chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Jerkey #1 Categories: Beef Appetizers Snacks Servings: 30 1 1/2 lb Flank steak Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Roast With Mushroom Stuffing Categories: Beef Main dish Servings: 6 1 x -----------roast------------ 1/2 t Salt 1/4 t White pepper 2 lb Flank steak 1 t Mustard; dijon style 1 x -----mushroom stuffing------ 2 T Vegetable oil 1 ea Onion; small, chopped 4 oz Mushroom pieces; * 1/2 c Parsley; chopped 2 T Chives; chopped 1 T Tomato paste 1/2 c Bread crumbs; dried 1/4 t Salt 1/4 t Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon; strips, cubed 2 ea Onions; small, fine chopped 1 c Beef broth; hot 1 t Mustard; dijon style 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Beef Strips And Carrots Categories: German Beef Vegetables Servings: 4 1 lb Carrots 2/3 c Carbonated soda water 1 c White wine 1 t Salt 1/4 t Sugar 1 lb Sirloin steak 2 T Vegetable oil 2 ea Onions; small, diced 1/4 t White pepper 1/2 c Heavy cream 1 T Parsley; chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Best Banana Bread Categories: Desserts Servings: 1 1/2 c Butter 1 c Sugar 2 ea Eggs, beaten 4 ea Bananas, finely crushed 1 1/2 c Flour 1 t Soda 1/2 t Salt 1/2 t Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Bean Soup with Sour Cream and Mango Sals Categories: Soups Appetizers Servings: 4 2 c Black turtle beans 1 c Diced onion 1 ea Diced carrot 2 ea Diced celery stalks 3 ea Strips of bacon 2 c Chicken stock 1 ea Salt and pepper 4 ea Bay leaves 1 T Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Black Forest Cherry Cake Categories: German Cakes Fruits Servings: 8 1 x ------------cake------------ 6 ea Eggs; large 1 c Sugar 1 t Vanilla extract 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted 1 x -----------syrup------------ 1/4 c Sugar 1/3 c ;water 2 T Kirsch 1 x ----------filling----------- 1 1/2 c Confectioners' sugar 1/3 c Butter; unsalted 1 ea Egg yolk; large 2 T Kirsch liquer 1 x ----------topping----------- 2 c Sour cherries; canned, drain 2 T Confectioners' sugar 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bloody Mary #1 Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 t Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste A wedge of lime may be added. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Blue Cheese Salad Categories: Salads Servings: 6 1 c Sour cream 1 c Mayonnaise 1 T Dry mustard 1 T Oregano 1 T Fresh ground black pepper 4 oz Blue cheese 1/2 T Garlic oil 1 T Lemon juice 1 ea Package fresh spinach Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Bramberger Meat & Cabbage Categories: German Beef Main dish Servings: 4 1 lb Cabbage; head, small 1 T Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 t Caraway seeds 1/2 t Salt 1/2 t Pepper 1/2 c White wine; dry 1 t Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Breakfast Casserole (Pennsylvania Dutch) Categories: Beef Servings: 6 6 ea Large eggs 2 c Milk 1 t Salt 1 t Dry mustard 2 ea Slices white bread, cubed 1 lb Sausage browned 1 c Sharp/mild cheddar shreds * * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------ ~------------- ---- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broccoli & Blue Cheese In Prepared Puff Categories: Tarts Vegetables Servings: 8 1 x Prepared puff pastry, defros 4 ea Eggs 1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese 4 c Cooked chopped broccoli flow Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled Chicken Oregano Categories: Chicken Servings: 4 4 ea Chicken breast 1 ea Garlic clove; quartered 1 x ----marinade---- 1/3 c Lemon juice 1/3 c Olive oil 1 x Salt & pepper to taste 3 T Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients---- 5 T Butter; melted 1/3 c Lemon juice 3 T Oregano; fresh or 1 tbsp dr Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Broiled spicy shark Categories: Seafood Main dish Servings: 4 1 lb Shark fillets (3/4" thick) 1/3 c Lemon juice 1/4 c Chopped parsley 1 T Chopped fresh basil, or 1 t Dried basil 1 x Clove garlic, minced 2 T Seafood sauce or chili sauce 1 T Light soy sauce Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brownie Cookies Categories: Desserts Cookies Chocolate Servings: 48 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda 1/2 t Baking powder 1/4 lb Unsalted butter 1 c Granulated sugar 1 T Vanilla extract 2 ea Egg 1 T Milk 3/4 c Finely chopped walnuts 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brussel Sprouts With Balsamic Vinegar Categories: Vegetables Servings: 8 1 1/2 lb Fresh brussel sprouts 2 T Olive oil 2 ea Cloves garlic, peeled and sl 1 ea Medium yellow onion, peeled 1/4 c Balsamic vinegar 2 T Butter 1 x Salt and freshly ground blac Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Brussels Sprouts In Beer Categories: German Vegetables Servings: 4 1 lb Brussels sprouts; fresh 1 x Beer; any brand, to cover 1/2 t Salt 2 T Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Butter ginger sauce for pasta Categories: Sauces Servings: 4 1/2 c Butter 3 T Grated fresh giner 4 ea Garlic cloves finely chopped 1/2 t Hot red pepper flakes 1 t Dried basil 4 ea Whole gr onions finely chop 1 ea Fresh black pepper 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cabbage Fruit Salad With Sour-cream Categories: German Salads Vegetables Servings: 4 2 c Cabbage; raw, shredded 1 ea Apple; med., diced, unpeeled 1 T Lemon juice 1/2 c Raisins 1/4 c Pineapple juice 1 1/2 t Lemon juice 1/4 t Salt 1 T Sugar 1/2 c Sour cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cajun Coleslaw Categories: Cajun Salads Servings: 10 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caramelized Onion Dip Categories: Appetizers Dips Servings: 6 1 T Unsalted butter 1 T Peanut oil 1 x Large red onion, sliced 1/2 c Sour cream 1/2 c Mayonnaise 1/4 t Salt 1/4 t Cayenne pepper 1 t Red pepper flakes 1/8 t Tabasco sauce 1 x -----crackers or chips------ Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Caramelized Onions In Flaky Pastry Categories: Tarts Vegetables Servings: 8 1 c Coarse breadcrumbs 4 T Butter 1/4 c Chopped parsley leaves 2 lb Small white onion 6 T Butter 2 T Sugar 1/4 c Marsala wine 1/4 c Beef broth 1 1/4 c All purpose flour 1/2 pt Salt 6 T Cold unsalted butter, cut up 2 T Vegetable shortening 3 T Cold water ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Carrots In Beer Categories: German Vegetables Servings: 4 4 ea Carrots; large 1 T Butter 1 c Dark beer; any brand 1/4 t Salt 1 t Sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ceasar Salad Categories: Salads Servings: 2 20 ea Large romaine leaves 1 ea Head lettuce 1 c French bread cut 1/2 in cube 1 ea Large garlic clove 1 ea Egg 1/4 t Salt 1/2 ea Juice of one lemon 1/4 c Olive oil 1/2 t Worcestershire sauce 1/4 c Grated romano cheese 1 ea Fresh ground pepper to taste Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Champagne Chicken Categories: Poultry Main dish Servings: 6 3 ea Chicken breast/boned/skinned 2 T Olive oil 2 T Butter 1/4 c Champagne; dry 1/2 c Heavy cream 3 T Tarragon; fresh (1 t dry) 1 x Salt & freshly ground pepper 1 x ----optional ingredients---- 6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped 1 T Butter or margarine *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chartreuse Cocktail Categories: Beverages Servings: 1 1 1/2 oz Tequila; 3 t 1 oz Green charteuse liqueur; 2 t 1 oz Lime juice; 1 t 1/4 c Crushed ice Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chedder Cheese Casserole Bread Categories: Breads Servings: 2 1 t Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 T Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp chedder 1 T Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheese Stuffed Rolls Categories: Cheese Sandwiches Servings: 6 16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, * 2 ea Green bell peppers; md 12 ea French rolls; large 6 oz Tomato sauce; * 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cheesy broiled flounder Categories: Seafood Main dish Cheese Servings: 4 2 lb Flounder or white fish 2 T Lemon juice 1/2 c Parmesian cheese 1/4 c Butter, softened 3 T Mayonnaise 3 ea Green onions, chopped 1/4 t Salt 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Cordon Bleu Categories: Poultry Servings: 6 6 ea Chicken breasts 6 ea Swiss cheese slices 6 ea Ham slices 3 T Flour 1 t Paprika 6 T Butter 1/2 c Dry white wine 1 t Chicken bouillon 1 T Corn starch 1 c Whipping cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot Categories: Foreign Main dish Poultry Servings: 4 3 lb Chicken 4 ea Cloves garlic 1 ea Large onion 3 T Vegetable oil 1 ea Salt 2 T Minched lemon grass 1 t Ground chilies 4 T Fish sauce(nuoc mam) 1 T Granulated sugar 1 T Caramel sauce 1 c Water Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Milanese Categories: Chicken Servings: 4 4 ea Chicken breast halves; skin 3/4 c Parmesan; freshly grated 2 T Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white 1 T Parsley; minced fresh 1/8 t Salt 1/8 t Pepper; freshly ground 1 ea Egg 1/2 c Milk 2 c Olive oil 2 T Butter; unsalted 2 T Lemon juice; fresh 1 ea Lemon; quartered 1 x Parsley springs; fresh Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Salad Categories: Salads Spreads Chicken Servings: 1 1 ea Small sweet pickle 1 ea 1-inch piece onion 1 ea Cooked chicken breast, cubed 1/3 c Mayonnaise 1/2 t Sugar 1 ds Salt 1 ds Pepper Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chicken Scalopine Categories: Poultry Main dish Servings: 6 4 T Butter, divided 4 c Sliced fresh mushrooms 6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions 1/3 c Water 1/4 c White wine 1/2 t Chicken bouillon mix 1/3 c Whipping cream 1 ea Salt & pepper to taste Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Barbeque Sauce Categories: Chinese Sauces Barbecue Servings: 1 3/4 c Catsup 1/2 c Brown sugar 3 T Soy sauce 1 T Ground ginger 1 T Liquid smoke 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Dry Marinade Categories: Chinese Marinades Pork Servings: 1 3 T Brown sugar 1 1/2 t Paprika 1 t Salt 3/4 t Monosodium glutamate 3/4 t Ground tumeric 1/4 t Celery seed 1/4 t Dry mustard Combine ingredients and use for marinade for spare ribs and pork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chinese Smokey Ribs Categories: Barbecue Chinese Pork Servings: 6 6 lb Pork spareribs 1 x Chinese dry marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Hazelnut Tart Categories: Tarts Desserts Servings: 8 3 T Cocoa powder 1/4 c Sugar 4 T Butter 1 ea Lg Egg 4 oz Bittersweet or semisweet cho 4 T Butter 1 c Dark corn syrup 1/2 c Sugar 3 ea Eggs 2 T Dark rum (optional) 1 x Chocolate Dough 1 c Unbleached all-purpose fl ea Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Leaf Pie Categories: Desserts Pies Servings: 8 3/4 t Salt 3/4 c Cold vegetable shortening 6 T Ice water 4 oz Chocolate 3/4 c Heavy cream 1/4 ea Vanilla bean 1 T Sugar 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Chocolate Pretzels Categories: German Snacks Servings: 8 1/2 c Butter or margarine 1/4 c Sugar 1 ea Egg; large, beaten 1 t Vanilla extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; unbleached, unsifted 1 x -------cocoa frosting------- 2 T Cocoa 1 1/4 c Confectioners' sugar 2 T Butter or margarine; melted 1/2 t Vanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cold Potato Salad Categories: German Salads Vegetables Servings: 6 6 ea Potatoes; large * 1 x ;boiling water 1/2 t Salt 1 ea Onion; medium, minced 3 T Vinegar 1/2 t Mustard; prepared 1 t Sugar 2 t Dillseed * Potatoes should be peeled and quartered. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Corn Dog Categories: Meats Sandwiches Servings: 6 1/2 c Yellow corn meal 6 ea Frankfurters 1/2 c Flour 1 T Sugar 1 t Dry mustard 1 t Baking powder 1/2 t Salt 1/2 c Milk 1 ea Egg, lightly beaten 1 T Melted shortening 6 ea Skewers or sticks Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Country Beef Loaf Categories: Ground beef Servings: 8 2 T Butter or margarine 1/2 lb Mushrooms, trimmed & sliced 1 x Onion, diced (1 cup) 1 c Thinly sliced celery 1 c Shredded pared carrots 2 T Water 2 lb Ground beef 1/2 c Sifted all-purpose flour 2 t Salt 1 t Seasoned salt 1 t Fines herbes 2 T Soy sauce Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crab-Melt Canapes Categories: Appetizers Servings: 1 1/2 ea 12-oz package salad-style im 1 x (about 1 cup) 1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad 1/4 t Dry mustard 30 ea Melba toast rounds 1/2 c Sliced pitted ripe olives 1 x Rosemary or wattercress spri Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Crawfish Pie Categories: Main dish Servings: 6 1 ea Onion; diced 1 lb Crawfish tails; coarsely ch 1/4 c Green onion; minced 1/4 c Parsley; minced 2 ea Garlic; cloves 1 T Salt 1/2 ea Bell pepper; diced 1/2 c Bread crumbs; seasoned 2 ea Celery stalks; diced 1/2 t Red pepper 1/2 c Butter 1 ea Egg 1/2 t Pepper 1/4 c Tomato sauce 1 c Milk 1 ea 10" pie plate (double crust) Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber and Potato Soup Categories: German Soups Servings: 4 1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice 1 t Salt 2 c Water; cold 1/4 t Pepper; white 1 c Cream; heavy 1/2 c Milk 1 ea Green onion; grated 1 t Dillweed; dried or 1 T Fresh dill; chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber In Sour Cream Salad Categories: Salads Servings: 1 1 ea Med cucumber thin sl 3 cups 1 t Salt 1/2 c Sour cream 1 T White vinegar 2 ea Drops of tabasco 2 T Chopped chives 1 t Dill seed or fresh chop dill 1 ea Dash of pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Cucumber Relish Salad Categories: German Salads Vegetables Servings: 4 2 ea Cucumbers; medium 1 1/2 T Sugar 1 1/2 T Cider vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour cream 1 T Parsley; fresh, minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Curried Chicken and Bow Tie Pasta Salad Categories: Salads Servings: 4 3 lb Chicken 1 x ----poaching ingredients---- 6 ea *peppercorns 1 ea *bay leaf 1 ea *parsley stalk 1 ea *sprig of fresh thyme 1 ea *onion 1 ea *carrot 1 ea *celery stalk 1/2 x Green pepper, finely shred 1/2 x Red pepper, finely shred 1/2 x Yellow pepper, finely shred 8 oz Bow tie pasta, cooked 1 ea Salt 1 ea Pepper 1 x ------curry flavouring------ 1/2 x *small onion finely diced 2 t *vegetable oil 1 T *curry powder 1/2 c *white wine 2 T *water 1 x ------curry mayonnaise------ 1 1/2 c Mayonnaise 2 T Warm water 3 T Curry flavoring (above) 1 ea Pepper 1 ea Salt Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 T Butter 2 1/2 T Flour 4 c Boiling water 4 ea Chicken bouillon cubes 1 1/2 c Danish blue cheese, crumbled 2 c Half and half 1/2 c Whipping cream, whipped 1 T Parsley, finely chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Deluxe Salmon Spread Categories: Dips Appetizers Servings: 4 1 lb Cooked canned salmon 1 c Mayonnaise 2 T Green pepper (diced) 2 T Pimento diced 2 t Lemon juice 1 t Tarragon vinegar 1 t Horseradish 1 t Chopped dried dill Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Dill Cream Dressing Categories: Sauces Dressings Servings: 1 1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt 2 t Dijon mustard 1 T Dill; finely chopped, fresh 1 x Salt & pepper to taste I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Double Chocolate Brownies Categories: Desserts Servings: 24 5 oz Semi sweet chocolate, melted 1/2 c Butter, melted 2 ea Eggs 1 c Sugar 1 t Pure vanilla extract 1/2 c All purpose flour 1/2 t Baking powder 1 x Salt 2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans 1 x ----------toppings---------- 1 oz White chocolate, melted 1 oz Semi sweet chocolate melted Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Duck with Black Bean Sauce and Tamarind Jus Categories: Main dish Meats Servings: 4 1 x ----stuffing ingredients---- 2 ea Duck 1 c Chopped celery 2/3 c Chopped cooking onion 1 c Chopped carrots 1 c Peeled and diced orange 1 ea Salt and pepper to taste 1 x Black bean sauce ingredients 1 ea ------------------------ 2 c Black beans 1/2 ea Apple, skinned 2 ea Shallots, diced 1 T Port 1 t Cumin 1 t Crushed chilies 1/2 t Fresh lemon juice 1 T Fresh chopped coriander 1 t Worcestershire sauce 1 t Fresh chopped tarragon 2 c Duck stock 1 t Butter 1 x --tamarind jus ingredients-- 1 ea ------------------------ 1/2 lb Tamarind 1 c Duck stock 1 t Butter Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Eggs In Green Sauce Categories: German Cheese Sauces Servings: 4 2 T Mayonnaise 1 c Sour cream; * 1 ea Lemon; med, juiced 9 ea Eggs; large, hard cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh herbs; chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~------------------------------------------------------ ~------------- ---- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Endive With Tomato Rosettes Categories: Appetizers Servings: 1 6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese ( 3 T Milk 2 oz Dried tomatoes, in oil (chop 1 x Basil leaves or watercress s 1 x Flower for garnish Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: False Hare (German Meatloaf) Categories: German Beef Main dish Servings: 4 1/2 lb Ground beef; lean 1/2 lb Ground pork; lean 1 ea Onion; medium, chopped 3 T Bread crumbs 3 T Water; cold 2 ea Eggs; large 1/2 t Salt 1 t Paprika 1 t Mustard; prepared 2 T Parsley; chopped 3 ea Hard cooked eggs; peeled 4 ea Bacon; strips 4 T Vegetable oil 1 c Beef broth 1 x -----------sauce------------ 1/4 c Water; hot 1 t Cornstarch 1/4 c Water 1/2 c Sour cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Farmers Breakfast Categories: German Main dish Servings: 4 4 ea Potatoes; medium 4 ea Bacon; strips, cubed 3 ea Eggs; large 3 T Milk 1/2 t Salt 1 c Ham; cooked, small cubes 2 ea Tomatoes; medium, peeled 1 T Chives; chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fettuccine with Cream, Basil and Romano Categories: Pasta Italian Servings: 4 4 ea Bacon slices; chopped thick 4 ea Green onions; chopped 1/2 c Whipping cream 1/2 c Parmesan; freshly grated 1 x Or: 1/2 c Romano; freshly grated 1/3 c Basil; chopped fresh 1/2 lb Fettuccine 1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated 1 x Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fillet of fish a l'orange Categories: Seafood Main dish Servings: 2 6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced 1 lb Flounder 1/4 t Salt & pepper 1/2 t Dried whole italian season 2 T Olive oil 1/4 t Soy sauce 1/2 c White wine 1/4 c Orange juice 3 T Curacau liqueur 1 ea Paprika 2 T Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish and potato platter Categories: Seafood Main dish Microwave Servings: 4 8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill 2 T Rice vinegar 2 T Chopped chives 1/2 t Salt 1/2 t Pepper 3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces 1 c Broccoli florets 2 T Lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fish fillets Categories: Fish Main dish Servings: 1 1/2 lb Fish fillets (any kind) 1/4 x Stick of butter 2 T Lemon juice 1 x Curry 1 x Cayanne pepper 1 x Minced garlic 1 x Mrs. dash 1/2 t Chicken bullion 2 T Water Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Florida red snapper Categories: Seafood Main dish Servings: 6 2 lb Red snapper fillets 1/4 c Grated onion 2 T Orange juice 2 T Lemon juice 2 t Grated orange rind 1/2 t Salt 1/8 t Nutmeg Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Foil Envelope Fish Categories: Seafood Main dish Servings: 1 1/2 x Green pepper, sliced 1/2 x Tomato, sliced 1 x Green onion, sliced 1/2 T Basil 1 ea Salt 1 ea White pepper 1 x Filet firm white fish 3 x Slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fourth Street Rose Rhubarb pie Categories: Pies Desserts Servings: 8 2 ea Eggs 1/2 c Sugar 1/4 c Flour 2 c Frozen strawberries 1 ea Pie shell 2 c Frozen rhubarb 1 x -----stuuessel topping------ 1/2 c Sugar 1/4 c Shortening 1/4 c Butter 1 ea Pinch of salt 3 T Liquid honey 3/4 c Flour Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Frankfurt Crown Cake Categories: German Cakes Servings: 10 1 x ------------cake------------ 1 c Butter; no margarine 1 1/2 c Sugar 6 ea Eggs; large * 1 1/2 t Grated lemon rind 8 T Rum 4 t Baking powder 3 1/2 c Flour; unbleached, sifted 1 x ----butter-cream filling---- 1 c Sugar 3/4 c ;water 6 ea Egg yolks; large 1 T Rum 1 c Butter;no margarine,unsalted 1 x ------praline topping------- 2 T Butter 1 c Sugar 1/2 c ;water 1 c Almonds; blanched, sliced 1 x -------apricot glaze-------- 1/2 c Apricot jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: French Onion Dip Categories: Dips Appetizers Servings: 4 1/2 c Mayonnaise 2 c Sour cream 1 pk Knorr french onion soup mix Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fresh Tomato Soup Categories: German Soups Servings: 4 6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes 1 ea Onion; chopped 1 ea Celery; stalk, chopped 2 c Chicken broth 1 T Tomato paste 1/2 t Basil; dried 1/4 t Pepper; freshly ground 1/2 t Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fried Beef with Watercress Salad(Bo Luc Lac) Categories: Foreign Meats Main dish Servings: 4 1 lb Beef fillet(500g) 5 ea Cloves garlic crushed 1/2 t Black pepper 1 1/2 t Granulated sugar 3 T Oil 1 ea Large onion 2 T Vinegar 2 T Salad oil 1 ea Watercress (as required) Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fried Spinach (Rau Muong Xao) Categories: Foreign Servings: 4 6 oz Rump steak 1 ea Medium onion 1 t Black pepper 1 1/2 T Fish sauce (nuoc mam) 1 T Cornstarch 1 ea Fresh spinach 1 ea Large tomato 1 ea Clove of garlic 3 T Oil Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Fruit Salad With Nuts Categories: German Salads Vegetables Servings: 4 1 ea Honeydew melon; small 2 ea Oranges 1 c Blue grapes 1 x Lettuce leaves 12 ea Walnut halves 1 x ----------dressing---------- 8 oz Yogurt; (1 container) 1 T Lemon juice 1 T Orange juice 1 T Tomato catsup 2 T Evaporated milk 1 x Salt; dash 1 x White pepper; dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: German Beefsteaks Categories: Beef German Main dish Servings: 4 1 ea Hard roll; large, dry 1/2 c Water 4 T Vegetable oil 1 ea Onion; medium, chopped 1 lb Ground beef; lean 1/2 t Salt 1/4 t Pepper 4 ea Onion; medium, sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gilled salmon Categories: Seafood Main dish Servings: 6 6 x Medium salmon steaks 1/3 c Olive oil 4 x Cloves garlic, crushed 1/2 c Chopped parsley 1/4 t Dried dill weed 1 t Salt 1 c Fine dry bread crumbs 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Gloria Moss Old Fashioned Pumpkin Pie Categories: Desserts Pies Servings: 6 1 x Pastry for 9 in pie crust 1 x Beaten egg 1 c Dark brown sugar 1 x Pinch of salt 1 T All purpose flour 2 t Cinnamon 1 t Ground ginger 1/2 t Ground cloves 1/2 t Ground allspice 1/2 t Grated nutmeg 3 ea Eggs, beaten 1 c 14 oz mashed cooked pumpkin 1 1/2 c Milk 3 t Brandy or rum 1 x Whipped cream, garnish Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green Beans With Dill Categories: German Vegetables Servings: 4 9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling 1 ea Beef bouillon cube 1 t Dillweed or dillseed 2 T Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Green-Bean Salad Categories: German Salads Vegetables Servings: 4 1 lb Green beans; fresh * 1 x ;boiling salted water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable oil 2 ea Onions; med., thinly sliced 1/2 t Dried dillseed 1 t Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Bratwurst Categories: German Main dish Servings: 6 6 ea Bratwursts 12 oz (1 can) beer 1 ea Onion; med., chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Chicken Breasts in Raspberry Vinegar M Categories: Poultry Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled Shark To Die For Categories: Seafood Main dish Servings: 6 1/2 c Soy sauce 1/2 c Orange juice 1/4 c Catsup 1/4 c Chopped fresh parsley 2 T Lemon juice 1/3 T Ground pepper 2 x Cloves garlic, minced 6 x Shark steaks, or 6 x Swordfish or salmon steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grilled swordfish with barbecue sauce Categories: Seafood Main dish Servings: 6 2 lb Swordfish fillets 1 c Catsup 1/3 c Lemon juice 1/4 c Oil 2 t Worcestershire sauce 1 x Clove garlic, minced 1/2 c Chopped onion 1/4 c Water 1 t Sugar 1/4 t Hot pepper sauce 1 x Small bay leaf Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Grouper & horseradish sauce Categories: Seafood Main dish Microwave Servings: 4 1 ea Small green pepper, sliced 1 lb Grouper 1/4 t Pepper 4 ea Onion slices, thin 1/3 c Catalina dressing 2 T Prepared horseradish 1/4 t Hot sauce 1 T Lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Guacamole Categories: Dips Servings: 5 1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon 1/3 c Mayonnaise 1/2 t Crushed chili peppers 1/2 t Salt 2 ea Ripe avocados, halved pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Half-Time Beef Sandwiches Categories: Sandwiches Servings: 6 2 t Lemon juice 1 x Small apple,finely chopped 1 x 3-oz pkg. cream cheese 1 T Milk 1 T Prepared horseradish 1/4 c Walnut pieces 6 ea Kaiser rolls, split 6 ea Lettuce leaves 1 lb Thinly sliced roast beef 2 T Sliced green onions Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hamburg-Style Fish Salad Categories: German Salads Fish Servings: 4 1 T Butter 1 lb White fish fillets; * 1/2 c ;hot water 4 ea Eggs; large, hard cooked 2 ea Pickles; dill 1 T Capers 1 x -----------sauce------------ 2 T Mayonnaise 2 T Sour cream 2 t Lemon juice 1 t Mustard; dijon-style 1/2 t Salt 1/4 t Pepper; white 1 x ----------garnish----------- 1 ea Egg; large, hard cooked 4 ea Beets; canned, slices * Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Harvest Cornish Hens Categories: Main dish Poultry Servings: 8 4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt 1 x Pepper 2 T Olive or salad oil 1 t Dried parsley flakes 1/4 t Dried thyme leaves 1 T Butter or margarine 1 ea 10-oz bag carrots, sliced 1/ 1 ea 10-oz container brussel spro 1 ea 12-oz. package mushrooms, sl 1 x Milk 1 T All-purpose flour 1 t Chicken-flavor instant bouil 1 x Parsley sprigs for garnish Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Herb and oil Marinade Categories: Sauces Servings: 1 1 x Juice and rind of 1 orange 1/4 c Lemon juice 1/4 c Vegetable oil 1/2 t Ginger 1/2 t Sage 1 x Clove of garlic, minced 1 x Freshly ground pepper Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Herring Salad With Sour Cream Sauce Categories: German Salads Fruits Servings: 4 1 x ------sour-cream sauce------ 1 c Sour cream 1/2 c Yogurt 1/2 x Lemon; juice only 1/4 t Sugar 1 x -----------salad------------ 2 ea Onions; small 2 ea Apples; medium, tart 8 ea Herring fillets; marinated 2 t Dill; fresh or 1/2 t Dillweed; dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Hershey's Light Chocolate Cake Categories: Cakes Desserts Chocolate Servings: 12 1 1/4 c Flour 1/3 c Hershey's cocoa 1 t Baking soda 6 T Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 T White vinegar 1/2 t Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey and Garlic Dressing 2 Categories: Salads Servings: 6 1 1/2 c Mayonnaise 1/4 c Red wine vinegar 3 T Liquid honey 2 ea Garlic cloves, crushed 1 T Dijon mustard 1 T Worcestershire sauce 1 t Tabasco 1 ea Salt and pepper to taste Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey Curried Chicken Categories: Poultry Servings: 2 4 ea Chicken breasts; skin on 1/4 c Butter melted 1/4 c Honey 2 T Dijon mustard 3 t Curry powder or garam masala 2 x Hot pepper sauce 1 ea Clove garlic small crushed 2 T Soya sauce 2 T Lemon juice 1 t Ginger grated or finely chop 1 ea Salt and pepper to taste In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Honey garlic dressing Categories: Salads Servings: 5 3 ea Egg yolks 4 c Olive oil 1 T Paprika 1 T Crushed black pepper 1 1/2 T Salt 1 T Fresh purred garlic 1/2 c Honey 3/4 c Tarragon 3/4 c Red wine vinegar In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Horseradish BBQ Sauce Categories: Sauces Servings: 1 6 lb Chicken pieces 1 c Butter 1/2 c Fresh lemon juice 1/2 c Cider vinegar 1/2 c Ketchup 2 t Worcestershire sauce 4 ea Drops of hot pepper sauce 1/3 c Prepared horseradish 1 ea Salt and pepper Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Italian Meat Sauce Categories: Sauces Servings: 5 1/4 c Butter 1/2 c Olive oil 1 1/2 c Onion; finely chopped 1 c Carrots; grated 1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped 2 t Parsley; finely chopped 2 lb Lean ground beef/hamburger 2 T Flour 2 T Tomato puree 1 c Red wine 3 1/2 c Beef broth 1 x Salt; to taste 1 x Pepper; to taste 1 x Oregano; to taste 1 x Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kale And Potato Soup Categories: German Soups Servings: 6 4 ea Potatoes; medium 2 T Vegetable oil 8 c Water 1 t Salt 1/2 t Pepper 2 lb Kale; fresh 1/2 lb Garlic sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Kit's Chocolate Mousse Categories: Desserts Chocolate Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream; well chilled 6 ea Egg 2 T Confectioner's sugar 2 T Creme de cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Konigsberg Meatballs Categories: German Beef Meats Servings: 4 1 x ---------meatballs---------- 1 ea Hard roll 3/4 c Water 1 lb Ground beef; lean 1 ea Bacon; strip, diced 4 ea Anchovy fillets; diced 1 ea Onion; small, chopped 1 ea Egg; large 1/2 t Salt 1/4 t Pepper; white 1 x -----------broth------------ 6 c Water 1/2 t Salt 1 ea Bay leaf 1 ea Onion; small, peeled, halved 6 ea Peppercorns 1 x -----------gravy------------ 1 1/2 T Butter or margarine 1 1/2 T Unbleached flour 1 T Capers 1 ea Lemon juice; of 1/2med.lemon 1/2 t Mustard; prepared 1 ea Egg yolk; large 1/4 t Salt 1/4 t Pepper; white Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lemon Coleslaw Categories: Coleslaw Salads Servings: 6 1/2 c Mayonnaise 1/2 c Sour cream 1/4 c Fresh lemon juice 2 T Dijon mustard 2 T Olive oil 2 T Sugar 1 T White wine vinegar 1 T Prepared horseradish 1 t Salt 1/2 t Celery seeds 1/2 t Pepper 8 c Shredded cabbage (about 1 1/ 1/2 ea Red bell pepper (cut into ma 1/2 ea Green bell pepper (cut into 1/4 ea Red onion (cut into matchsti 1 ea Carrot, shredded 2 T Chopped fresh parsley 2 t Grated lemon peel Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Lentil Soup With Franankfurters Categories: German Soups Servings: 4 1 c Lentils; dried quick-cooking 6 c Water 2 ea Bacon; slices, diced 1 ea Leek or green onion; * 1 ea Carrot;large, finely chopped 1 ea Celery;stalk, finely chopped 1 ea Onion; finely chopped 1 T Vegetable oil 2 T Unbleached flour 1 T Vinegar 4 ea Frankfurters; thickly sliced 1 T Catsup; tomato 1 t Salt 1/4 t Black pepper * Leek or Green Onion should be finely chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mango Salsa Categories: Sauces Servings: 4 1 ea Mango 1 ea Jalapeno peppr 2 T Fresh corriander 1 ea Juice of 1 lemon 1 t Olive oil Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Margarita Sunrise Categories: Beverages Servings: 6 1 ea Lime; cut into halves 1 x Granulated sugar 3 c Cracked ice 1/4 c Powdered sugar 1 c Tequila 6 oz Frozen orange juice; * * Use 1 6-ounce can of thawed frozen concentrate. ~------------------------------------------------------ ~------------- ---- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinade for Steak Categories: Sauces Servings: 4 1 c Olive oil 1/2 c Sherry vinegar 1 x Or: 1/2 c Wine; red or white 1 x Or: 1/4 c Lemon juice 2 T Soy sauce 2 ea Garlic cloves; sliced 1 x Coarsely ground pepper 2 T Freshly chopped herbs 1 t Italian seasoning 1 x Red peppercorns; if desired 1 T Worcestershire sauce 1 t Sugar "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marinated Tomatoes Categories: German Vegetables Servings: 4 4 ea Tomatoes; large * 1 c Vegetable oil 1/4 c Wine vinegar 1/4 t Mustard; dry 1 t Salt 1/4 t Black pepper 1 ea Garlic; clove, large, minced 1 T Basil; fresh, chopped 2 ea Thyme; sprigs, fresh,chopped 1 ea Marjoram; fresh, sprig, chop 1 T Scallion; minced * Tomatoes should be peeled and sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Marions Best ever Apple Pie Categories: Pies Desserts Servings: 8 1 x -----------pastry----------- 2 c All purpose flour 3 oz Ea cold butter and cold lard 5 T Ice cold water 1 x ----------filling----------- 5 ea Large tart apples (spy) 1 t Ground cinnimon 1/2 c Brown sugar 2 T Lemon juice 1 t Heaping of bread crumbs 1 x ----------egg wash---------- 1 ea Egg yolk 2 T Milk To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mark's Famous Po-Boy Categories: Sandwich Main dish Servings: 4 1 1/2 lb Beef; roast 1/2 ea Onion; diced 1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershir 2 T Peanut oil 1 t Seasoning salt 3 T Mayonnaise 8 ea Swiss cheese; sliced 2 ea Soft french bread Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mashed Potatoes With Horseradish Categories: German Vegetables Servings: 4 5 ea Potatoes; medium 1 x ;boiling water 1/2 t Salt 2 T Butter 1 x Pepper; freshly ground 1/2 c Sour cream 1 T Horseradish 2 t Parsley; minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Meersburger Kirschen-dessert (Cherry Desert Me Categories: German Fruits Desserts Servings: 4 1 lb Cherries; tart, fresh 3 T Kirsch 6 T Sugar 2 T ;water 12 ea Ladyfingers 8 oz Cream cheese; * 1/2 t Vaillla extract 2 oz Almonds; ground ** 1 c Cream; heavy 1 x ----------garnish----------- 1 x Pistachio nuts; chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mexican Tea Punch Categories: Beverages Servings: 8 2 c Tequila 2 c Tea; strong, cold 1 c Pinapple juice 1/4 c Honey 1/4 c Water 1/4 c Lime juice 1/4 c Lemon juice 1 1/2 t Cinnamon; ground 1 1/2 t Aromatic bitters Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Molasses Brown Bread Categories: Breads Servings: 4 2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ 1/3 c Brown sugar 1/2 t Salt 1 c Raisins; mixed dark & light 2 t Baking soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushroom Cups Categories: Appetizers Servings: 32 1 c Chopped onions 2 c Chopped mushrooms 3 T Margarine 1/2 c Chopped parsley 2 ea Egg yolks 3/4 c Grated mozzarella cheese 1/2 c Grated parmasean cheese 1 t Salt 8 ea Sliced white bread 1/2 c Melted butter Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Mushrooms in Cream Sauce Categories: German Vegetables Servings: 4 2 lb Mushrooms; fresh 1/4 lb Bacon; diced 1/4 c Butter or margarine 2 ea Onions; large, diced 1 c White wine 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1 x Nutmeg; pinch of 1 x Mace; pinch of 1 c Cream; heavy 1 x Lemon juice; 1/2 med lemon 2 ea Parsley; sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Potato Salad Categories: Salads Servings: 8 2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 5 ea Green onions; finely choppe 1 x Salt & pepper to taste A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: New Year's Pretzels Categories: German Desserts Servings: 2 2 c Milk 1/2 c Butter or margarine 2 pk Yeast; active, dry 2 t Salt 1/2 c Sugar 7 c Flour; unbleached 2 ea Eggs; large 1 c Confectioners' sugar 1 x ;water 1 t Vanilla extract 1/4 c Almonds; chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Noodles in Sesame Sauce Categories: Salads Appetizers Servings: 2 10 oz Fresh chinese noodles 1 x Oil 1 x -----spicy sesame sauce----- 1 1/2 T Vegetable oil 3 ea Green onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of giner, minced 2 ea Small asian chilli peppers 3 1/2 t Rice vinegar 2 T Soya sauce 2 T Sugar 1 1/2 T Chinese sesame paste 1/2 c Chicken stock or broth 1 t Sesame oil 1 x ----------garnish----------- 1 T Roasted sesame seeds 1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies Desserts Servings: 36 1 c Butter 1 c Granulated sugar 1/2 c Brown sugar 1 ea Egg 1 c Flour 1 c Old mill oates 1/4 c Wheat germ 3/4 c Coconut 1 t Baking powder 1 t Baking soda 1 1/2 c Chocolate chips or raisins Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old German Muffins Categories: German Breads Desserts Servings: 4 3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 T Rum 1 t Vanilla extract 3 T Milk 1/2 t Cinnamon 2 t Baking powder 2 1/4 c Flour; unbleached 1/4 c Almonds; ground 1 T Orange rind; grated 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Old-Fashioned Sage Loaf Categories: Ground beef Servings: 8 2 lb Ground beef 2 x Eggs 1 c Quick-cooking rolled oats 1 x Medium onion, grated 1 c Canned applesauce 2 t Salt 1/4 t Pepper 1/2 t Leaf sage, crumbled 1 T Bottled steak sauce Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange and Onion Salad Categories: Salads Servings: 4 1 ea Head romaine lettuce 7 oz Mandarin oranges,drained 1 ea Toasted sliced almonds 1 x ----------dressing---------- 2 T Sugar 1/2 T Salt 1 t Tarragon 1/4 t Pepper 2 ea Dashes tabasco sauce 1/3 c Vinegar 1 ea Egg yolk 3/4 c Vegetable oil 1/2 t Dijon mustard Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Orange Poppyseed Dressing Categories: Salads Dressings Servings: 8 2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Ox Tail Soup Categories: German Soups Servings: 6 2 lb Ox tails; disjointed or 2 ea Veal tails 1 ea Onion; medium, sliced 2 T Vegetable oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; chopped 1/2 c Carrots; diced 1 c Celery; diced 1 ea Bay leaf 1/2 c Tomatoes; drained 1 t Thyme; dried, crushed 1 T Unbleached flour 1 T Butter or margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta Primavera Categories: Main dish Servings: 4 1/2 c Salted butter 3 c 35% cream 2 t Fresh black pepper 1/2 c Tomato sauce 2/3 c (tl)carrots, zucchini, broc. 1 ea Enough fettuccine for 4 2 ea Egg yolks 2 T Cream Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pasta Salad with Chicken and Artichokes Categories: Salads Servings: 6 1 lb Pasta shells 2 T Oil 1 1/2 c Mayonnaise 3 T Lemon juice 3 T Chopped parsley 1 t Dried parsley 3 c Diced cooked chicken 6 oz Jar artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted almonds Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pie 1 Categories: Dessert Servings: 8 1/2 ea Butter; stick 3 ea Egg 1 c Sugar 1 c Karo; white 3 T Corn meal 1 t Vanilla 1 ea Salt; pinch 1 c Pecans; chopped 1 ea Pie shell Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pecan Pie 2 Categories: Nuts Pies Servings: 1 2 T Butter or margarine 2 ea Large beaten eggs 1/2 c Dark corn syrup 1/3 c Sugar 2 t Unbleached flour 1/4 t Vanilla 1 x Pecan pie pastry shell 1/2 c Pecan halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pina Colada Categories: Beverages Servings: 1 1/4 c Crushed ice 1 oz Light rum; 2 t 1 oz Pineapple juice; 2 t 1/2 oz Cream of coconut; 1 t Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pina Colada Sorbet Categories: Desserts Servings: 9 2 c 14. oz crush pineapple 1/2 c Cream of coconut 1/3 c Granulated sugar 1/3 c Water 1/4 c Dark rum Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pina Colada Wedges Categories: Desserts Cakes Servings: 6 8 oz Package cream cheese softe 1/3 c Sugar 2 T Rum 3 1/2 c Thawed cool whip 8 1/4 oz Pineapple syrup crushed 2 2/3 c 7 oz angel flake coconut Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pisang Goreng Categories: Appetizers Servings: 4 1 c All purpose flour 1 c Water 1 t Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea Ripe bananas peeled halved 1/2 c 10% cream 1 c Brown sugar 1 T Butter 2 T Dark rum Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops in Onion Sauce Categories: German Pork Main dish Servings: 4 4 ea Pork chops 1/2 t Salt 1/4 t Pepper 1 1/2 T Unbleached flour 1 1/2 T Vegetable oil 4 ea Onions; small (2 med) * 1/2 c Beer 1/2 c Beef broth; hot 1 t Cornstarch * Onions are to be thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Pork Chops with Garlic and Onions (Suon Uop Ha Categories: Foreign Main dish Servings: 4 1 T Granulated sugar 2 T Fish sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 T Vegetable oil 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potato Pancakes German Style Categories: German Vegetables Servings: 4 2 1/2 c Potatoes; (2 large) * 3 c ;water 1 t Lemon juice 1 ea Potato; boiled, mashed 1 ea Egg; large, beaten 2 T Milk 1/2 t Salt 1 x Vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Potato Salad With Beer Dressing Categories: German Salads Vegetables Servings: 4 6 ea Potatoes; medium 4 ea Bacon; slices 1 T Onion; chopped 1 ea Celery; stalk, chopped 1 t Salt 2 T Butter 2 T Unbleached flour 1/2 t Mustard; dry 1 T Sugar 1 c Beer; any brand 1/2 t Tobasco sauce 2 T Parsley; chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Processor Hollandaise Sauce Categories: Sauces Servings: 4 1/2 ea Juice from 1/2 lemon 1 x Pinch salt 1 x Pinch of white pepper 1/2 c Melted butter 1/2 c Corn oil or peanut oil Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Real Sauce A La King Categories: Sauces Chicken Poultry Servings: 1 4 T Butter 1/4 c Flour 1/2 t Salt 1/4 t Pepper 1 1/2 c Milk 3/4 c Light cream 1/4 c Finely chopped green pepper 2 ea Pimientos, chopped 1/2 c Sliced fresh mushrooms 2 ea Egg yolks 2 T Dry sherry In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red Cabbage Salad Categories: German Salads Vegetables Servings: 4 5 ea Bacon; slices 1 t Sugar 2 T Vinegar 1/4 c Wine; red or white 1/2 ea Red cabbage; head, shredded 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1 T Caraway seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Red-beet Salad Categories: German Salads Vegetables Servings: 6 2 ea Red beets; bunches 1 x ----------marinade---------- 2 T ;water 1/4 c Vinegar 2 T Caraway seeds 1 t Sugar 2 T Onion; minced 1 t Horseradish 1/4 t Cloves; ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rhubarb and Nut Streusel Cake Categories: Desserts Servings: 4 1 1/2 c Sugar/divided 3 T Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 T Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 t Baking powder 1/2 t Baking soda 1/2 c Finely chopped nuts 1 ea Egg(beaten) Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Roasted Red Pepper and Chive Dressing Categories: Salads Dressings Servings: 8 1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove; medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 x Salt 1 x White pepper; freshly groun Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Rumaki Hors D'oeuvres Restaurant Categories: Main dish Servings: 24 8 ea Sliced side bacon 8 ea Water chestnuts 8 ea Chunks of pineapple 8 ea Bay scallops 24 ea Toothpicks 2 T Vegetable oil 4 T Bottled teriyaki sauce 2 T Liquid honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Salmon steaks with cucumber dill sauce Categories: Seafood Main dish Microwave Servings: 2 2 ea Salmon steaks 1/4 c Dry white wine 1 ea Bay leaf 2 T Fresh dill 1 ea Stalk celery, cut up 1 x ----cucumber dill sauce----- 1/4 c Plain lo-fat yogurt 1/4 c Lite mayonaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 t Dry mustard 1/4 c Freshly chopped dill 1 ea Salt & pepper Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sangria Categories: Beverages Servings: 12 25 oz Red wine; dry, 1 bottle 1/3 c Frozen lemonade; * 1/2 c Brandy 1/2 c Orange-flavored liqueur 1/3 c Orange juice 1/4 c Lemon juice 2 c Ginger ale; chilled * Use 1/2 of a 6-oz can of concentrate. ~------------------------------------------------------ ~------------- ---- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sangria Blanco Categories: Beverages Servings: 8 1/4 c Sugar 1/2 c Water 2 ea Stick cinnamon;broken in 1/2 1 c Sparkling water 1 c Apple juice 1/2 c Orange juice 25 oz White wine; dry, 1 bottle, * 1 ea Orange; med, unpared, ** 1 ea Apple; unpared, ** 1 ea Banana; medium 1 x Ice cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~------------------------------------------------------ ~------------- ---- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauerkraut Salad With Yogurt Dressing Categories: German Salads Vegetables Servings: 4 1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes 6 oz Ham; cooked 1 x ----------dressing---------- 1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; white 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Saurebraten & Ginger Categories: German Meats Main dish Servings: 10 4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced 8 ea Peppercorns 4 ea Cloves; whole 1 ea Bay leaf 1 c White vinegar; mild 1 c Water 1/2 c Cider vinegar 1/4 c Vegetable oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour cream 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sauteed Shrimp with Curried Banana Sauce Categories: Main dish Servings: 6 2 oz Cooking oil 1 ea Med onion, diced 1 ea Stalk of celery, diced 1 ea Clove garlic, crushed 1 T Curry powder 1/2 t Fresh giner, grated 1/2 t Cardamom 1/8 t Cinnamon 1 ea Pinch of ground nutmeg 1/2 t Salt 1/2 t White pepper 1/2 t Red apple, diced 4 ea Banana, cut in 1 in cubes 2 c Chicken stock 36 ea Jumbo shrimp, peeled 1 ea Salt and pepper 1 oz Butter 1 oz Cooking oil In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Skillet Cabbage Categories: German Vegetables Servings: 4 2 T Vegetable oil 3 c Cabbage; finely shredded 1 c Celery; chopped 1 ea Green pepper; small, chopped 1 ea Onion; small, chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpie Categories: Bar-b-q Main dish Meats Servings: 8 8 lb Prime rib roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Smokey Brie Spread Categories: Appetizers Spreads Servings: 1 4 x Slices bacon, fried crisp 8 oz Cream cheese, softened 4 1/2 oz Brie cheese, room temp. 2 T Milk 1 T Lemon juice Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sole Romesco Categories: Fish Servings: 4 4 ea Fillet of sole 1/2 c Flour 1 ea Salt and pepper to tast 1/2 c Oil 1 x -----------sauce------------ 2 ea Tomatos, peeled, chopped 4 ea Chili peppers, chopped 10 ea Toasted hazelnuts 3 ea Garlic, chopped 2 T Chopped fresh mint 1/2 t Salt 1/4 c Olive oil 1/4 c Dry sherry 2 T Vinegar 1 ea Vinegar To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spaetzle Cheese Noodles Categories: German Breads Cheese Servings: 4 3 T Butter or margarine 3 ea Onions;sliced in small rings 3 oz Emmenthaler cheese; grated 1 t Dry mustard 2 c Spaetzle noodles 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spareribs And Sauerkraut Categories: German Pork Main dish Servings: 4 32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style 2 t Paprika 6 ea Beef bouillon cubes 1/2 t Caraway seeds 1/2 t Pepper 10 ea Bacon; slices,rolled inflour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spinach-Cheese Puffs Categories: Appetizers Servings: 1 1 ea 10-oz package frozen chopped 1 c Milk 1/2 c Margarine or butter (1 stick 1 t Salt 1 c All-purpose flour 4 ea Large eggs 1/4 lb Gruyere or swiss cheese (shr 1/2 c Grated parmesan cheese 1 x Parsley, beet or salad green Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spit Roasted Chili Barbequed Ribs Categories: Meats Main dish Servings: 4 4 T Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes 2 t Chili powder 1 c Dry red wine 1/2 c Soya sauce 2 T Cornstarch 1 T Granulated sugar 1 ea Salt 1/2 c Chicken stock 5 lb Trimmed spareribs Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Spring Salad Categories: Salads Servings: 4 1/2 lb Snow peas 1/2 lb Mixed green and yellow beans 6 ea New red skinned potatoes 1/2 lb Carrots 1 c Frozen sweet corn 1 c Fresh or frozen peas 2 ea Tomatoes 4 ea Hard cooked eggs 1 x ----------dressing---------- 3 ea Large egg yolks 1 t Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 c Saflower oil 1 T Lemon juice 1 ea Shallots, finely chopped 1 t Honey 1 T Finely chopped fresh mint 1 T Finely chopped fresh parsley Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week). ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steak Marinade Categories: Sauces Servings: 1 2 T Lemon juice 3 t Worcestershire sauce 1/4 c Oil 2 ea Garlic, minced 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Steak Tartare Categories: Appetizers Beef Spreads Servings: 1 1/4 lb Fresh, raw sirloin or 1/4 lb Tenderloin beef, cubed 1/2 t Capers 1/4 t Worcestershire sauce 1/4 t Dijon mustard 1 x 1-inch piece onion Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stir-Fried Liver Categories: Meats Chinese Servings: 4 1 lb Calves liver 1 x Small onion 4 x Mushrooms 4 x Scallions 1 x Clove garlic 1 t Corn starch 2 T Peanut oil 1 t Soy sauce Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Strawberry Barvarian Categories: German Desserts Servings: 6 1 qt Strawberries; fresh 3/4 c Sugar 1 T Gelatin; unflavored,(1 env.) 1/2 c ;water, cold 2 t Lemon juice 1 c Cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Cabbage Rolls Categories: German Vegetables Main dish Servings: 6 1 1/2 c Brown rice 3 c Water 2 t Salt 1 t Dillseed 1/2 t Marjoram 3/4 t Pepper 2 1/2 c Onion; chopped 5 T Vegetable oil 1/2 t Paprika 2 ea Garlic; cloves, minced 2 ea Eggs; large, slightly beaten 1/4 c Bread crumbs 1/2 c Parsley; fresh, minced 2 1/2 lb Cabbage 1 x Cheesecloth; about 6 ft. 2 1/2 c Tomatoes; canned, chopped 1/2 c Vermouth; dry 1/2 c Beef broth 2 T Tomato paste 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Stuffed Veal Breast Categories: German Meats Main dish Servings: 4 1/2 lb Ground beef; lean 1/4 lb Ground pork 1 ea Egg; large 1 c Bread crumbs; soft 1 T Lemon juice 1/8 t Nutmeg 1/2 t Salt 1 x Pepper; to taste 4 lb Breast of veal; with brisket 3 T Shortening 2 t Paprika 2 ea Bay leaves 6 ea Cloves; whole 1/2 t Rosemary 1/2 t Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Swabian Pancakes Categories: German Desserts Servings: 6 1 1/4 c Flour; unbleached 3 ea Eggs; large 1/2 t Salt 2 c Milk 1 t Vegetable oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil or butter;to grease dish 2 T Sugar 3 T Almonds; sliced and blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet-and-Sour Potatos Categories: German Vegetables Servings: 4 8 ea New potatoes; boiled in skin 1 ea Onion; medium, diced 1/4 t Salt 1/4 t Pepper 3/4 c Sugar 4 ea Bacon; slices, cut up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Sweet-and-Sour Red Cabbage Categories: German Vegetables Servings: 6 1/4 c Butter 4 ea Apples; med., peel, slice 1/2 ea Onion; red, chopped 1 ea Red cabbage; head,fine shred 1 c Red wine 4 ea Cloves; whole 1/3 c Brown sugar 2 ea Bay leaves 1/4 c Vinegar 1/4 c Butter 1 x Lemon juice;of 1/2 med.lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Szechwan Beef Categories: Appetizers Servings: 4 1/2 lb Boneless sirloin steak 1in 2 T Clarified butter 2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped 1 t Ginger 1/4 t Chili pepper 1/2 t Chili paste oriental 16 ea Snow peas julienned 1 ea Red sweet pepper julienned 4 ea Green onions, sliced Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Thai Spicy Noodles Categories: Main dish Appetizers Servings: 4 8 oz Thai rice noodles (banh pho) 4 T Fish sauce (or soya sauce) 4 T Lime juice (lemon juice) 4 T Tomoto puree 4 T Sugar 1 T Hot red pepper flakes 1/2 c Ground peanuts 1/2 c Vegetable oil 4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces 1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp 4 ea Eggs lightly beaten 4 c Bean srouts 4 ea Scallions, cut 1/2 in pieces Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz 2 undrained and chopped 2 T Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 T Butter 1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced 2 T Flour 1 t White sugar 8 c Beef stock 1/2 t Basil 1/2 t Rosemary 1/2 t Thyme 3 oz Cream cheese 1 ea Salt and pepper to taste 1 ea Parsley for garnish Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tomato Juice Cocktail Categories: Beverages Servings: 10 46 oz Can tomato juice 6 ea Limes, juiced 2 t Salt 8 ds Tabasco sauce 2 t Ground cumin 1 ea Lime slices for garnish Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Tortellini with Peas and Prosciutto Categories: Pasta Italian Servings: 4 15 oz Tortellini; cheese 1 1/2 c Whipping cream 1 x Nutmeg; freshly grated pinc 6 T Parmesan; freshly grated 3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut 1 x Salt and freshly ground pepp Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Two Bean Soup Categories: German Soups Servings: 4 1 1/4 c White beans; dry 4 oz Ham; cubed 1 c Cut green beans; * 1/4 c Celery; diced 1 ea Green onion; diced 1 ea Onion; yellow, diced 1 ea Potato; peeled & diced 1 T Butter 2 T Unbleached flour 3/4 c Beef broth 1/2 t Salt 1/4 t Pepper 1 x ----------garnish----------- 1 ea Parsley; sprig * Beans can be either fresh or frozen. Do not use canned. ~------------------------------------------------------ ~------------- --- ----- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Breast With Herb Stuffing Categories: German Meats Veal Servings: 6 1 x -------herb stuffing-------- 3 ea Bacon; strips 1 ea Onion; medium 4 oz Mushroom pieces; (1 can) 1/4 c Fresh parsley; chopped 1 T Dill; fresh, chopped 1 t Tarragon leaves; dried 1 t Basil leaves; dried 1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry 3 ea Eggs; large 1/3 c Sour cream 1/2 t Salt 1/4 t Pepper 1 x ------------veal------------ 3 lb Boned veal breast; or 4 lb Boned leg of veal 1/2 t Salt 1/4 t Pepper 1 T Vegetable oil 2 c Beef broth; hot 2 T Cornstarch 1/2 c Sour cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Cutlets With Capers Categories: German Veal Meats Servings: 4 24 oz Veal cutlets (4 @ 6oz each) 2 T Lemon juice 1/2 t Salt 1/8 t Pepper 1/2 t Paprika 1 T Vegetable oil 2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry 1 ea Bay leaf 3 T Evaporated milk 1 x ----------garnish----------- 1 x Pickled beets; sliced 4 ea Lettuce leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Cutlets With Cherry Sauce Categories: German Meats Veal Servings: 4 4 ea Veal cutlets; lean * 1 T Vegetable oil 1/2 t Salt 1/8 t Pepper; white 1/4 c Red wine 2 T Evaporated milk 16 oz Cherries;tart, canned, drain 1 x ----------garnish----------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ~------------------------------------------------------ ~------------- -- -----Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Rounds With Vegatables Categories: German Veal Meats Servings: 4 1/2 t Salt; or to taste 1/4 t Pepper; or to taste 1/4 t Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick 4 T Butter 4 ea Stewed tomatoes; whole 12 ea White asparagus spears; * 1/4 lb Mushrooms; fresh, sliced * Asparagus Spears should be canned. ~------------------------------------------------------ ~------------- -- ----- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Steaks Categories: German Veal Meats Servings: 4 1 lb Veal cutlets; sliced thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry powder 3 T Vegetable oil 2 ea Onions; diced 2 T Evaporated milk 2 T Tomato paste 1 ea Lemon; juiced 10 ea Parsley sprigs; chopped 2 T Cognac or brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Veal Steaks With Yogurt Categories: German Veal Meats Servings: 4 1 lb Veal; sliced thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable oil 4 ea Apples; med. peel and slice 1/2 c Evaporated milk 8 oz Yogurt; small container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Vegetable fish filets Categories: Seafood Vegetables Main dish Servings: 2 1 lb Sole or cod filets 1 T Oil 1 c Sliced onion 3 c Sliced zucchini 1 c Green pepper slices 3/4 c Chopped tomatoes 3 T Dry sherry (optional) 1 T Lemon juice 1/2 t Salt 1/2 t Basil 1/4 t Pepper 2 x Drops hot pepper sauce 1/4 c Parmesian cheese Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Westphalian Cabbage Categories: German Vegetables Servings: 4 2 lb Cabbage; (1 head) approx wt. 3 T Vegetable oil 1 t Salt 1 t Caraway seeds 1 c Beef broth 3 ea Apples; small, tart 1 T Cornstarch 2 T ;water, cold 3 T Red wine vinegar 1/4 t Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: White Asparagus In White Sauce Categories: German Vegetables Servings: 4 29 oz White asparagus; (2 cans) 2 T Margarine 2 T Unbleached flour 1/2 c ;asparagus liquid 1/2 c Milk 4 oz Ham;cut into julienne strips 1/8 t Nutmeg; freshly grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: White Bean Soup Categories: German Soups Servings: 8 1 lb Navy beans; dry 3 qt Water 1 ea Ham bone or hock; smoked 2 T Parsley; chopped 1 c Onions; finely chopped 1 ea Garlic; clove, minced 2 c Celery &tops; finely chopped 1 1/2 t Salt 1/2 t Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----- ---------- Pro-Exchange format from Meal-Master (tm) v6.40 Title: Yellow Split-Pea Puree Categories: German Vegetables Servings: 6 2 c Yellow split-peas; dry 6 c Stock, broth; or water 1 ea Onion; large, whole 1 ea Carrot; large 1 ea Turnip or parsnip; large 1/8 t Marjoram; dried 1/8 t Thyme; dried 1 t Salt 1 ea Onion; small, minced 2 T Butter; melted 2 T Unbleached flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. -----