The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.04 Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 tb Lemon juice 21 oz Bean dip; plain or jalepeno 1/2 ts Salt 1 c Green onions; chopped 3 Avocadoes, medium size 3 Tomatoes; seeded and chopped 1/4 ts Pepper 7 oz Olives; chopped 1 c Sour cream 8 oz Sharp cheddar cheese; grated 1/2 c Mayonnaise Tortilla chips 1 Taco Seasoning Mix packet Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Garlicky Clam Dip Categories: Appetizers Servings: 8 8 oz Cream cheese 7 oz Clams; drained and minced 1/2 ts Salt 1/4 c Clam broth 1/2 tb Garlic 1 1/2 ts Worcestershire Fresh ground pepper (dash) 2 ts Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy 10-Minute Chili Categories: Main dish, Soups, Appetizers, Brown bag Servings: 8 2 lb Beef Brown Bag Chili Mix 8 oz Tomato sauce Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brown Bag Gourmet Chili Categories: Main dish, Soups, Appetizers, Brown bag Servings: 8 2 lb Beef 16 oz Beer Onion, medium 1 pk Brown Bag Mix Pepper, bell, medium 4 tb Tabasco sauce 8 oz Tomato sauce Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to cook for 30-60 minutes, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Nacho Special Categories: Main dish, Appetizers, Poultry, Mexican, Stop & shop Servings: 8 1 lb Turkey, ground 2 tb Chilies, green, chopped 1 1/4 oz Taco seasoning mix 2 c Lettuce, chopped or shredded 1/4 c Water 4 Tomatoes, chopped 16 oz Beans, refried 8 oz Tortilla chips 2 oz Cheese, Monterey Jack, 1 c Guacamole, prepared Shredded, mild 1/2 c Sour cream In microwave-safe steamer, shape turkey into ring. Place in microwave-safe casserole; cover with wax paper. Microwave at high 4 minutes, stirring after 2 minutes. Stir in seasoning mix and water. Microwave at high 2 minutes. In shallow, microwave-safe baking dish, combine meat mixture and cheese; spoon beans on top. Sprinkle with chilies; cover with wax paper and microwave at medium-high 2 to 3 minutes. Arrange meat mixture, arrange shredded lettuce; top with tomatoes and tortilla chips. Mound guacamole in center; top with sour cream ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Garlic-Stuffed Mushrooms Categories: Appetizers, Garlic, Vegetables Servings: 4 12 Mushrooms, medium Salt 3 tb Butter, unsalted White pepper, fresh ground 2 Scallions, sliced Pepper, cayenne 1 1/2 tb Pecans, coarsely ground 4 tb Butter, unsalted 1 1/2 tb Cheese parmesan fresh grated 4 tb Flour, all-purpose, unbleach 1 1/2 tb Bread crumbs 1 Egg, room temp, large 1/4 c Garlic bechemel 2 1/2 c Milk Preheat oven to 450 degrees. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 tb of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bread crumbs, parmesan cheese, and remaining tablespoon of butter. Stir unitl the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly gournd pepper to taste. Stuff each mushroom cap with the mixture, moiunding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: Scald milk. Make puree from roasted garlic. Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat som of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the regrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. thin with milk before using if necessary. . ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mushroom Side Dish Categories: Appetizers, Vegetables Servings: 12 1 c Biscuit mix 1/4 ts Celery seed 1 c Mushrooms, fresh, chopped 1 Egg yolk, beaten 1 tb Onion, green, slice 1/4 c Sour cream 1 tb Pimiento 1 Egg white 1/4 ts Salt Oil In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep-fat fryer heat oil to 375. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Beef Roll Categories: Appetizers, Beef, Star magaz Servings: 8 1/2 c Pimento, diced 2 Eggs, hard cooked, quartered 1/4 c Olives, green, Spanish Salt 1/4 c Eggplant, chopped, pickled Pepper 1/4 c Onions, sliced, green 6 Roast beef, deli, thin slice 2 tb Parsley, chopped ----------------------------------MARINADE---------------------------------- 1/2 c Oil, olive, fruity 1/2 ts Basil leaves, dried 1/2 c Parsley, minced 1/2 ts Thyme leaves, dried 1/4 c Lemon juice, fresh 1 Bay leaf 2 ts Capers, minced Salt 3/4 ts Garlic, minced Pepper In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish. MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Pate with Onion-Fruit Marmalade Categories: Appetizers, Meat, Fruits, Star magaz Servings: 8 1/2 lb Liver sausage 1/2 ts Thyme leaves, dried 2 tb Onion, green, finely chopped 1/4 ts Pepper, freshly ground 2 tb Parsley, minced 1/4 ts Nutmeg, ground 2 tb Walnuts or pine nuts, 24 Bread, French, thin slices, Coarsely chopped Toasted 4 ts Brandy Parsley, minced 4 ts Worcestershire sauce ---------------------------ONION-FRUIT MARMALADE--------------------------- 1 1/2 ts Oil, olive 1 ts Lemon rind, grated 3 tb Onion, finely chopped 1 ts Orange rind, grated 1/4 c Apricots, dried, chopped 1/3 c Preserves, blackberry or 1/4 c Orange juice, fresh Other berry 2 tb Raisins, chopped Salt 2 tb Sherry, sweet Pepper 2 ts Lemon juice, fresh In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldn't brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chorizo & Rice Wrapped in Cabbage Leaves Categories: Appetizers, Rice, Meat, Star magaz Servings: 8 1/3 c Rice, uncooked (not 1 Cucumber, medium Converted) 3 tb Oil, olive 1 c Water 1 tb Parsley, minced 1/4 ts Salt 1 ts Garlic, minced 4 Cabbage leaves, large 1/4 ts Pepper sauce, hot 1/4 lb Chorizo, dry or pepperoni Salt 1 Onions, green, (bunch) In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle. Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Guacamole and Chips Categories: Appetizers, Fruits, Mexican, Aarp Servings: 6 1 Avocado, medium, seeded, 1 Onion, green, chopped Peeled, and coarsely mashed 1/4 Pepper, bell, minced 1 tb Lemon juice 1/2 ts Pepper, chile, chopped 1 Garlic, clove, minced 1/2 ts Chili powder 1 Tomato, small, chopped 1 tb Cilantro, fresh, minced -----------------------------------CHIPS----------------------------------- 6 Tortillas, corn Blend avocado, lemon juice, garlic, tomato, onion, bell pepper, chile pepper, chili powder, cilantro and pepper. Use guacamole to top tacos or serve with broiler-crisped tortilla chips. CHIPS: Use scissors to cut corn tortillas into four triangular pieces each. Spread triangles on baking sheet and place under broiler for 1 minute; turn triangles over and return to broiler for 1 minute more, or until they are crisp. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamy Shrimp Spread Categories: Appetizers, Seafood, Knox, Spreads Servings: 8 1 Gelatine, unflavored (envel) 1/4 c Cheese, Parmesan, grated 1/2 c Milk, skim 1 tb Mustard, Dijon, prepared 8 oz Yogurt, plain 2 tb Dill, fresh, snipped 1/2 c Mayonnaise 1/2 ts Salt 1 lb Shrimp, cleaned, cooked and 1/4 ts Pepper Coarsely chopped Mixed salad greens (optional 1 Celery, chopped In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crunchy Bacon Coleslaw Categories: Salads, Appetizers, Brand name, Star magaz Servings: 8 3/4 c Dressing, Miracle Whip 1 c Cabbage, red, shredded 1 tb Sugar 1/2 c Peanuts, chopped 4 c Cabbage, green, shredded 4 Bacon, crisply cooked, crumb Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Antipasto Kabobs Categories: Appetizers, Salads, Grill, Nat enq Servings: 8 8 Salami, casing removed 2 tb Lemon juice, freshly squeeze 8 Pepper, pickled, mild, sm 1 tb Vinegar, balsamic 2 Zucchini, quarter crosswise 1/4 ts Oregano, dried 16 Olives, black, pitted 1 Garlic, clove, minced 16 Tomatoes, cherry, washed & 1/4 ts Salt Drained 1/4 ts Pepper, fresh ground, white 1/3 c Oil, olive Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Artichoke Bottoms with Bay Scallops Categories: Appetizers, Seafood, Vegetables, Nat enq Servings: 8 3/4 lb Scallops, bay, washed 2 Garlic, cloves, minced 1 c Bread crumbs, fresh, fine 28 oz Artichoke bottoms, drained 3 tb Parsley, fresh, minced (2-14 oz cans) 1/2 ts Tarragon, dried Oil, canola, for brushing 1/4 c Celery, minced On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Devilish Eggs Categories: Cajun, Appetizers, Cheese/eggs Servings: 8 6 Hard boiled eggs 1 tb Pimentos, mashed 2 tb Mayonnaise 3 tb Dill relish 2 tb Poupon mustard Salt, to taste 1 tb Louisiana hot sauce Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Double Cheese Wheel Categories: Cheese/eggs, Appetizers Servings: 24 1 lb Cheese; * 1/4 c Pine Nuts; Toasted, 1 oz 3 oz Cream Cheese; Softened, 1 pk 1 1/2 ts Fresh Basil Leaves; OR *** 1/4 c Marinated Artichoke Hearts** 1/2 ts Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Chiles Categories: Appetizers, Tex-mex, Cheese/eggs Servings: 12 1 c Cheddar Cheese; Shredded 1 Cilantro Stems; Bunch, * 1 c Colby Cheese; Shredded Paprika 1 ts Red Chiles; Ground * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bell Pepper Rajas Categories: Appetizers, Mexican, Cheese/eggs, Vegetables Servings: 6 1/2 Green Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 1/2 Red Bell Pepper; * 2 tb Chopped Ripe Olives 1/2 Yellow Bell Pepper; * 1/4 ts Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Empanaditas Categories: Appetizers, Meats, Fruits, Mexican, Cheese/eggs Servings: 12 1/2 lb Ground Beef 1/4 c Cottage Cheese;Sm Curd,Cream 1/4 c Onion; Finely Chopped, 1 Md 1 Egg;Large Hard Cooked, * 2 tb Raisins; Finely Chopped 1 Egg; Large, Separated 2 tb Chopped Green Olives 1 ts Water 1/4 ts Salt 10-Inch PastryRecipe,2 crust 1/8 ts Pepper 2 ts Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------------------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Southwest Ham And Cheese Categories: Appetizers, Meats, Tex-mex, Cheese/eggs Servings: 4 6 Cooked Smoked Ham Slices 3 Cheddar Cheese; Mild 6 Flour Tortillas; 7" Dia. 6 tb Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign, Appetizers, Cheese/eggs Servings: 44 1 tb Chopped onion 1 Salt to taste 1 Clove of garlic 1 ts Crushed red pepper Butter for frying 1/2 ts Paprika 1 c Coconut milk 1/2 ts Laos powder if available 1 c Stock 4 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blintz Batter - (Mama Leah Cookbook) Categories: Cheese/eggs, Appetizers Servings: 16 4 Eggs 1 c Flour 1 tb Corn oil 1 pn Pinch salt 1 c Milk or water Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yule Log Categories: Appetizers, Cheese/eggs, Londontowne Servings: 1 8 oz Pkg cream cheese, softened 2 tb Instant minced onion 5 oz Bleu cheese spread 1/2 c Pecans, finely chopped 3 tb Chopped sweet pickle relish Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Londontowne Servings: 1 1/2 c Dried apricots 8 oz Cream cheese, softened 1 ts Poppy seed (optional) 1/3 c Dates, chopped 1 lb Monterey Jack cheese, shred 1/3 c Dry sherry 1/2 ts Seasoned salt Walnuts, chopped 1/3 c Golden raisins Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bay Head Cream Cheese Spread Categories: Appetizers, Cheese/eggs, Londontowne Servings: 1 8 oz Cream cheese Chinese duck sauce Garlic and curry powders Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp-Cheese Roll Categories: Appetizers, Fish, Cheese/eggs Servings: 28 1 1/2 c Muenster Cheese (shredded) 1/8 ts Pepper 1 c Cooked shrimp 1 pk Cresent Rolls 1/4 c Green onion (slice thin) 1 tb Butter (melted) 2 Eggs 1 Egg yolk w/1 T water (opt) 1/2 ts Salt In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet.Brush with egg-yolk mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Log Categories: Appetizers, Cheese/eggs Servings: 10 1/2 lb New York Sharp Cheese 2 ts Worcestershire sauce 1/2 lb Pimento cheese 1/4 ts Red pepper 1/2 lb Cream cheese 2 tb Mayonnaise 2 Garlic cloves 1/4 ts Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brie En Croate Categories: Appetizers, Cheese/eggs Servings: 5 1 Brie round 1 Egg 1 Pasrty dough 2 tb Milk Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Raisin Cream Cheese Spread Categories: Cheese/eggs, Appetizers, Fruits Servings: 4 8 oz Cream Cheese; Room Temp. 1/4 ts Salt 1/3 c Raisins or Currants 2 tb Chutney; Chopped 1/2 ts Ginger 4 tb Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or cur- rants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Appetizer Egg Rolls Categories: Appetizers, Cheese/eggs, Meats Servings: 8 1/2 lb Pork; Boneless, Cut Julienne 1/4 c Almonds; Slivered 1 Onion; Small, Sliced 1 ts Cornstarch 1 c Cabbage; Green Or Chinese * 2 tb Sherry; Dry 2 tb Vegetable Oil 1 tb Soy Sauce 1/2 c Mushrooms; Sliced 1/2 ts Ginger 1/4 c Sprouts; Bean Or Alfalfa 12 Egg Roll Wrappers; Abt 6" Sq 1/4 c Currants ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 ts Salt 1/4 c Sugar 1 tb Lemon Juice 1 ts Ginger The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Appetizer Cheese Ball Categories: Cheese/eggs, Appetizers Servings: 12 8 oz Cream Cheese; Room Temp. 1/4 ts Salt 4 oz Blue Cheese, Crumbled 1/2 c Pecans; Finely Chopped 4 oz Cheddar Cheese; Shredded 2/3 c Currants 2 ts Mustard; Dijon-style 3/4 c Parsley; Chopped 1 ts Worcestershire Sauce Assorted Crackers 1/8 ts Garlic Powder Apple Wedges -------------------DIPPERS---------------------------------- Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Egg Rolls Categories: Oriental, Appetizers Servings: 4 1 lb Package egg roll skins 2 c Chopped bean sprouts fresh Egg beaten 2 Green onion; finely chopped Enough oil to deepfry 4 Fresh mushroom chopped 1 c Diced roast pork 1/2 ts Sugar 1/2 c Cooked and diced shrimp 2 tb Soy sauce 1/4 c Water chestnuts 1 tb Seseme oil 1/4 c Shreded bamboo shoots canned Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Shrimp Balls Categories: Oriental, Appetizers, Fish Servings: 4 1 lb Fresh shrimp 1 tb White wine 4 Water chestnuts chopped fine 2 ts Corn starch 1/2 c Bamboo shoots chopped fine 1 Egg white 1/4 ts Fresh chopped ginger Deep frying oil 1 ts Salt Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAR CHEEZE A LA WIN SHOOTER'S *** (FBPM0 Categories: Appetizers Servings: 12 1 lb Velveeta cheese; (no substit 1/4 melted and strained bacon gr 1/2 lb unsalted butter at room t 2 pt onion juice 8 oz pkg cream cheese; softened 1/8 pt Tabasco hot red pepper sauce 5 oz bottle prepared horseradi 1 Few drops of red and yell Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BOB HOPE'S FAVORITE LEMON PIE Categories: Appetizers, Appetizers Servings: 6 1 c sugar 2 tb sugar 2 tb sugar 4 tb lemon juice 1 c water, boiling 4 egg yolks 2 tb butter 1 grated rind of lemon 1 salt 3 egg whites 1 pie shell, baked Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ANCHOR BAR HOT WINGS Categories: Appetizers, Poultry Servings: 12 Chicken wings Read below The following was originally posted by G.SCHAEFFER GBGM64A. The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Parmesan Pine Cone Categories: Appetizers, Dairy, Prodigy Servings: 8 1 c almonds, sliced (about 4 ounces) 12 oz cream cheese, softened 1/2 c cheese, Parmesan, grated 1/4 c mayonnaise 1-1/2 ts oregano, fresh, chopped -or 1/2 t dried 1 sm garlic clove, crushed Crackers 1. Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes. Cool. >>> 2. In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic. Blend until well mixed. Refrigerate until firm but still pliable, about 1 hour. 3. Place cheese mixture on a serving board or platter and form into shape of a pine cone. Stud top with toasted slivered almonds to complete illusion. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Zucchini Fritters Categories: Appetizers, Vegetables, Side dish, Prodigy Servings: 2 1/2 lb cheese, cheddar, sharp 1 ts baking powder 2 eggs, beaten salt and pepper to taste 2 onions, green, chopped (or 3) Flour Coarsely grate zucchini and cheese into a bowl. Add onions. Dredge with enough flour to dry mixture faily well. Add baking powder, salt, and pepper, and beaten egg. Drop to teaspoons into hot oil, approx. 365 degrees. When lighty browned, drain on paper towels. Serves 6 to 8 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Faux Stuffed Eggs Categories: Appetizers, Eggs, Prodigy Servings: 28 14 md eggs, hard cooked 15 oz beans, garbanzo, can, drained 1/4 c plain low-fat yogurt 1 tb Dijon mustard 1 garlic, clove, minced 1 tb red caviar (optional) Slice eggs in half lengthwise; carefully remove and discard yolks. Position knife blade in food processor bowl; add beans and next 3 ingredients. Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half). 28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Asparagus Roll Ups Categories: Appetizers, Side dish, Vegetables, Prodigy Servings: 12 1 asparagus, can 1 bread, loaf (crusts removed -and each slice flattened) 4 oz bleu cheese 1 ts worcestershire sauce 1 egg, beaten 8 oz cream cheese garlic powder to taste pepper to taste Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.-- at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Squares Categories: Appetizers, Vegetables, Prodigy Servings: 12 1 c milk 1 c flour 3 eggs, beaten 1/2 ts baking powder 1 garlic, clove, crushed 1 lb cheese, jack, pepper, shred 20 oz spinach, frozen, chopped, -thawed and drained 1/4 c butter 1/4 pepperoni, chopped, stick 14 oz olives, black, can Combine milk,flour, eggs , baking powder and garlic--mix well-add spinach,cheese, olives and pepperoni. Melt butter in bottom of 9 x 12 pan. Pour spinach mixture into pan.. pat down.. Bake at 350 of 30 minutes or til edges are brown.>>> these can be eaten hot or warm..they cut easier the cooler they are... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ANCHOR BAR HOT WINGS Categories: Appetizers, Poultry Servings: 12 Chicken wings Read below The following was originally posted by G.SCHAEFFER GBGM64A. The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BASIC FISH MOUSSE Categories: Fish, Seafood, Appetizers, Roberts Servings: 6 1/2 lb Whitefish fillets 2 tb Brandy 1/2 lb Cooked lobster 1 tb Tomato paste 2 tb Finely diced onion 1/2 c Egg whites 1/2 ts Salt 3/4 c Whipping cream PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BASIC FISH MOUSSE Categories: Fish, Seafood, Appetizers, Roberts Servings: 6 1/2 lb Whitefish fillets 2 tb Brandy 1/2 lb Cooked lobster 1 tb Tomato paste 2 tb Finely diced onion 1/2 c Egg whites 1/2 ts Salt 3/4 c Whipping cream PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BACON ARTICHOKE BUNDLES Categories: Appetizers, Holidays Servings: 30 -Dottie Cross TMPJ72B -hearts; drained 1 lb Bacon 1 Jar spicy brown mustard 3 Jars marinated artichoke Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Drain artichoke hearts thoroughly and place one piece of articoke at one end of bacon. (If artichoke hearts are too large, they may be sliced in half before wrapping in bacon.) Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day.) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Roquefort Cheesecake (Bon Appetit/July 1983) Categories: Cheese, Holiday, Appetizers Servings: 12 1 1/2 tb Butter (for pan) 1/2 lb Roquefort cheese 1/2 c Breadcrumbs, toasted 4 Eggs 1/4 c Freshly grated Parmesan 1/3 c Whipping cream 1/2 lb Sliced bacon 1/2 ts Salt 1 Medium onion, minced 2 To 3 drops hot pepper sauce 1 3/4 lb Cream cheese, room temp. Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheddar Chili Cheesecake Categories: Holiday, Appetizers, Cheese Servings: 12 1 1/2 tb Butter (for pan) 1 c Cottage cheese 1/4 c Fine breadcrumbs, toasted 3/4 c Chopped green onion 1/4 c Finely grated ched. cheese 4 Eggs 6 oz Thinly sliced ham 3 tb Jalapeno pepper* 1 1/2 lb Cream cheese, room temp. 2 tb Milk 3/4 lb Sharp cheddar, grated 1 Garlic clove, halved *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Martha's Rye Spread (Bon Appetit/July 1983) Categories: Appetizers, Holiday Servings: 1 1 1/2 c Sour cream 2 ts Dill seed 1 1/2 c Mayonnaise 1 To 2 ts Beau Monde seasoning 6 oz Chopped corned beef 1 Small rye loaf 2 tb Minced onion Cocktail rye slicews 2 tb Minced fresh parsley Combine first seven ingredients in large bowl and mix thoroughly. Cover and refrigerate overnight. Spoon dip into hollowed loaf and serve with cocktail rye slices. -----