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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Resturant)
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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. Makes 1 cake
Preheat oven to 350 degrees
Grease and flour 9 inch square pan
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
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
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Key Lime Pie
Categories: Desserts Pies Londontowne
Servings: 8
3/4 c Key Lime juice 2 t Key Lime juice
2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind
3 ea Egg yolks 1 ea 9" graham cracker pie crust
1 x Sweetened whipped cream
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow. Add about half the
condensed milk, using whisk. Blend well and add remaining milk. Add half
the lime juice and blend slowly. Add remaining juice and blend. Add grated
rind; mix and pour into chilled pie crust.
Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and
let stand about 10 minutes. Top with whipped cream.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Mary Yarborough Pie
Categories: Desserts Pies Londontowne
Servings: 8
1 cn Sour pitted cherries 1 cn Drained crushed pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9" graham cracker pie crust
Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour
into graham cracker crust. Top with whipped cream and serve.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Black Bottom Pie
Categories: Desserts Pies Londontowne
Servings: 8
1/2 c Sugar 1 ea 9" baked pastry shell
1 T Cornstarch 1 T Unflavored gelatin
2 c Scalded milk 4 ea Egg yolks, beaten
1/4 c Cold water 1 t Vanilla
1/2 t Vanilla extract 6 oz Semi-sweet chocolate bits
4 ea Egg whites 1/2 c Sugar
Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir
into sugar & cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla. Remove
one cup of this custard mixture and stir in chocolate bits until melted.
Pour chocolate mixture inyo pastry shell & chill.
Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat
eggs whites until soft peaks form. Gradually add remaining sugar while
beating, until stiff. Fold custard/gelatin into egg whites and pile over
chocolate layer in pie shell. Chill until set and garnish with chopped
walnuts.
Mrs. Henry D. Chaplin
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tyler Pie
Categories: Desserts Pies Londontowne
Servings: 8
3/4 c White sugar 1/2 c Brown sugar
3 T Cornstarch 1 t Vanilla
1 t Nutmeg 1/4 lb Butter or margarine
1/2 c Milk 2 ea Eggs, separated
1 ea 9" unbaked pastry shell
Mix sugars and cornstarch, add milk and cook a little. Add butter and egg
yolks and bring to a good boil. Remove from fire and add beaten egg
whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325
degrees until firm and brown, about 30-35 mins.
Mrs. Harold T. Cook says, "This is an old family recipe & guests are
always puzzled as to what is in it. Don't tell - keep them guessing! This
is the first time I've told."
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lemon Sponge Pie
Categories: Desserts Pies Londontowne
Servings: 8
1 ea Lemon, juice & rind 3 T Flour
2 T Butter 1/2 t Salt
1 c Sugar 3 ea Eggs, separated
1 1/2 c Hot milk 1 ea 9" pie shell
Cream butter and sugar. Add egg yolks and beat well. Add flour, salt,
lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into
unbaked pie shell and bake at 325 degrees for 45 minutes.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blueberry Boy Bait
Categories: Desserts Londontowne
Servings: 8
2 c Flour 1 1/2 c Sugar
2/3 c Butter 2 t Baking powder
1 t Salt 1 c Milk
2 ea Eggs, separated 1 c Blueberries
Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for
topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend
well. Beat egg whites until firm; fold into batter and pour into 9" X 11"
baking pan. Sprinkle blueberries over top, and then remainder of reserved
flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pistachio Pudding Dessert
Categories: Desserts Londontowne
Servings: 10
3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins Pudding
3 c Milk 1 pk Cool Whip (lg)
4 ea Heath candy bars
Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to
package directions using 3 cups of milk. Place half the ladyfingers in the
bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool
Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate.
Mrs. James Hopkins
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8
1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained
Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Frozen Graham Custard
Categories: Desserts Londontowne
Servings: 8
2 ea Eggs 1/2 c Sugar
1 t Vanilla 2 t Lemon juice
1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs
Grease refrigerator freezing tray thoroughly. Coat sides and bottom of
tray with half the graham cracker crumbs, reserving the remainder for
topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining
cracker crumbs over top. Freeze until firm. Cut into squares.
Mrs. H. Alexander Perry
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pineapple Casserole
Categories: Desserts Londontowne
Servings: 10
1/4 lb Butter or margarine 3/4 c Sugar
4 ea Eggs, beaten 1 cn Crushed pineapple, drained
5 ea Slices cubed white bread
Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.
Mrs. William Buffum
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creme Brulee
Categories: Desserts Londontowne
Servings: 4
4 ea Egg yolks 3 T Sugar
1 x Pinch salt 2 c Table cream
1 t Vanilla 1 x Fresh sliced peaches
1 x Fresh strawberries
Beat egg yolks until slightly thickened. Gradually add sugar and a pinch
of salt. Scald table cream and pour slowly into egg mixture, stirring. Add
vanilla and pour into baking dishes. Set them in a pan with 1" of water
and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.
Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh
sliced peaches or strawberries.
Mrs. Brice McAdoo Clagett
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: London Town Gratitude Punch
Categories: Beverages Londontowne
Servings: 1
1 c Tang 1/2 c Sugar
2/3 c Instant tea powder 3 oz Pkg Wyler lemonade mix
1/2 t Ground cinnamon 1/4 t Ground cloves
Combine all ingredients. Use two tablespoons per cup of boiling water.
2 oz rum may optionally be added per cup.
Mrs. Robert F. Lewis
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: English Toffee
Categories: Desserts Candies Londontowne
Servings: 1
2 c Sugar 1 c Butter
2 T Vinegar 1/4 c Safeway gourmet golden syrup
1/4 c Water
Combine all ingredients in large saucepan. Bring to a boil, stirring until
all dissolved, then boil without stirring until the mixture is dark
golden. Test by spooning a few drops into a cup of cold water. The toffee
is done when it hardens at once into a crisp ball. Take off heat and pour
into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is
tepid, score into squares, and when cool break with a hammer and store in
an airtight container. Makes about 1.5 pounds.
Mrs. Thomas H. Morton
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Quick Pots de Creme
Categories: Desserts Londontowne
Servings: 5
1 c Milk 6 oz Semi-sweet chocolate bits
1 ea Egg 2 T Sugar
1 t Rum 1 x Pinch salt
Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and chill
several hours before serving.
Mrs. Thomas H. Morton
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: My Favorite Ice Box Cookies
Categories: Desserts Cookies Londontowne
Servings: 1
1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 t Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour
Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.
When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.
Mrs. Henry D. Chaplin
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Golden Sugar Cookies
Categories: Desserts Cookies Londontowne
Servings: 1
2 1/2 c Sifted flour 1/2 t Vanilla
1 t Baking soda 1 t Lemon flavoring
1 t Cream of tartar 2 c Sugar
1/4 t Salt 2 ea Egg yolks
1 c Butter
Sift the first 4 ingredients together. Cream butter and extracts together
until butter is softened. Add sugar gradually, creaming until fluffy after
each addition. Add yolks one at a time, beating well after each addition.
Add dry ingredients in 4ths, beating until just blended. Make balls (1
inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for
10 minutes or until golden brown.
Mrs. William W. LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Overnight Cookies
Categories: Cookies Desserts Londontowne
Servings: 1
2 c Sugar 1 1/2 c Melted butter
4 1/2 c Flour 2 t Baking powder
3 ea Eggs 1 x Vanilla (optional)
Combine sugar with melted butter. Sift flour and baking powder. Add eggs
alternately with flour to creamed mixture of butter and sugar. Add vanilla
if desired.
Divide dough into 4 parts. Add one of the following to each part:
1/2 c coconut 1/4 c peanut butter or nuts
1/2 c dates 1 t ea. cinnamon and nutmeg
Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.
Mrs. James W. Wilson
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab and Cream Cheese Hors d'oeuvre
Categories: Appetizers Fish Londontowne
Servings: 1
8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat
1 T Milk 2 T Chopped onion
1/2 t Horseradish 2 oz Slivered almonds
1 x Salt 1 x Pepper
Blend together all ingredients except almonds and put in shallow baking
dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350
degrees until slightly browned on top. Serve hot on crackers. Makes 2
cups.
Mrs. Thomas H. Morton
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab Roll Hors d'oeuvre
Categories: Appetizers Fish Londontowne
Servings: 1
1 lb Backfin crabmeat 8 oz Cream cheese, softened
Season slightly with your choice of the following:
salt cream onion sherry
pepper tabasco mustard Worcestershire
Remove all cartilage from crabmeat. Very gently mix crab with cream
cheese, being careful not to break the pieces. Shape into a log, sprinkle
with parsley, chill, and serve with crackers.
Mrs. James Olfson
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Deviled Crab Croquettes
Categories: Fish Londontowne
Servings: 4
1 lb Crabmeat 1/2 t Salt
1 c Mashed potatoes 1 x Old Bay seasoning
2 ea Eggs, hard boiled, chopped 1 x Dash onion powder
1 ea Sm. green pepper, chopped 1 T Parsley, chopped
1 ea Egg, beaten 1 x Cracker meal
Sautee chopped green pepper and parsley and set aside. Combine crabmeat,
mashed potatoes, seasonings, chopped egg, green pepper and parsley, and
beaten egg.
Shape into croquettes, roll in cracker meal and deep fry until golden
brown.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab Casserole
Categories: Fish Main dish Londontowne
Servings: 4
1 lb Crabmeat 2 ea Eggs, separated & beaten
1 1/2 c White sauce 1 x Parsley or green pepper
1/2 t Tabasco 1 x Salt/pepper to taste
Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients
and fold in egg whites. Bake in 375 degree oven until brown, about 20
minutes.
Mrs. William W. Prentice
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Londontown Terrace Crab Pie
Categories: Fish Main dish Londontowne
Servings: 6
2 T Butter 1 c Sliced onion rings
1/2 c Celery, chopped 1 c Crabmeat
1 1/2 c Shredded cheese 1 ea 9" unbaked pastry shell
3 ea Eggs 1 t Salt
1/2 t Pepper 2/3 c "Half and Half"
1 x Pinch red pepper
Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
shell over other ingredients. Bake in hot oven, 400 degrees, until firm,
about 30-40 minutes. When knife point inserted into center comes out
clean, filling is set. May be decorated with tomato wedges or cherry
tomatoes. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tarragon Sauce
Categories: Sauces Londontowne
Servings: 1
1/4 lb Butter 1 t Fresh lemon juice
1 T Tarragon vinegar 1 t White wine
Combine ingredients, heat, and serve over crabcakes (see separate recipe).
Chopped parsley and chives may be added if desired.
Mrs. Jack Beasley
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab Cakes
Categories: Fish Main dish Londontowne
Servings: 4
1 lb Backfin crabmeat 1 t Worcestershire sauce
2 T Mayonnaise 1 ea Egg, beaten
1/4 c Cracker meal 1 x Garlic to taste
1 x Pinch cayenne pepper
Combine all ingredients and form into small cakes. Sautee in butter. Serve
hot with tarragon sauce (see separate recipe).
Mrs. Jack Beasley
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Golden Crab Puff
Categories: Fish Main dish Londontowne
Servings: 10
10 ea Slices white bread 1 lb Backfin crabmeat
6 ea Eggs 3 c Milk
2 T Minced parsley 3/4 t Dry mustard
1/2 t Salt 8 oz Shredded sharp Am. cheese
Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and
seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13"
baking dish.
Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of
shrimp, or a combination of shrimp and crab to total 2 cups may be
substituted for crabmeat.
Mrs. James Hopkins
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Oysters and Artichoke Casserole
Categories: Fish Main dish Londontowne
Servings: 10
2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 T Lemon juice 1 ea Thinly sliced unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper
Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.
Mrs. Maynard C. Nicholl
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Oyster Stew
Categories: Fish Soups Appetizers Londontowne
Servings: 6
1 pt Shucked oysters, with liquor 1 qt Milk
1/4 c Butter 1 x Salt/pepper to taste
1 x Seafood seasoning (optional)
Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra "zip", sprinkle seafood seasoning on each
serving).
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Shrimp
Categories: Fish Main dish Londontowne
Servings: 4
2 lb Large shrimp 1/4 c Fresh parsley
1 c Olive oil 1 T Oregano
4 T Lemon juice 1 T Chopped garlic
4 x Drops hot sauce 1 t Salt
1 T Tomato paste 1 x Pepper to taste
Combine all ingredients in a glass dish. Marinade 2 hours at room
temperature.
Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can
be served over rice with green salad and Italian bread.
Mrs. Robert F. Lewis
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Shrimp and Rice Casserole
Categories: Fish Main dish Londontowne
Servings: 5
1 1/2 lb Cooked shrimp 2 c Cooked rice
1 pt Light cream 1 t Butter
8 T Catsup 3 T Worcestershire sauce
1/4 t Tabasco sauce
Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
cool. Refrigerate overnight. Turn into greased casserole and bake at 350
degrees for 45 minutes or until nearly firm.
Mrs. William W. LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Simple Scallops Supreme
Categories: Fish Main dish Londontowne
Servings: 6
2 lb Scallops 4 oz Canned mushrooms
1 cn (10 oz) Cream mushroom soup 1/4 c Sherry
1/2 t Tarragon 1 x Bread crumbs (topping)
1 x Grated cheese (topping)
Combine all ingredients except toppings, cutting large scallops in half,
and place on individual baking shells or a shallow rectangular casserole
dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake
at 350 degrees for 1 hour.
Mrs. Robert F. Lewis
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sour Cream Dressing
Categories: Salads Londontowne
Servings: 1
2 ea Eggs, hard boiled 1/2 pt Sour cream
2 ea Spring onions 3 T Vinegar (4?... to taste)
1/2 t Dry mustard 1/2 t Salt
1 T Sugar 1 x Red pepper or paprika
Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
sour cream and enough vinegar to make it thick and soupy. Chop and add egg
whites and chopped spring onions. Especially good over Spring leaf
lettuce.
Mrs. Brice McAdoo Clagett
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fresh Spinach Salad
Categories: Salads Londontowne
Servings: 1
2 T Caesar salad dressing 4 T Cottage cheese
1 x Fresh spinach
Two hours before serving, marinate Caesar salad dressing with cottage
cheese.
Prepare fresh spinach by washing, cutting out large vein in center of
leaves, and tearing into desired size pieces. Drain. Pour dressing over
spinach, toss, and serve.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Calico Salad
Categories: Salads Londontowne
Servings: 1
1/2 c Sugar 1/2 ea Green pepper, chopped
1/2 c Salad oil 1 ea Med. onion, chopped or rings
1/2 c Vinegar 1 cn Cut green beans
1 t Salt 1 cn Red kidney beans
1/2 t Pepper 1 cn Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green and Gold Bean Salad
Categories: Salads Londontowne
Servings: 6
1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained
1 c Diced celery 1 t Dillweed
1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional)
1/2 c Salad croutons
Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Five Cup Fruit Salad
Categories: Salads Londontowne
Servings: 8
11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind
1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows
2 c Sour cream 3 1/2 oz Flaked coconut
1 x Grapes/cherries for garnish
Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Strawberry Jello Salad
Categories: Salads Londontowne
Servings: 8
1 pk Strawberry Jello 2 c Boiling water
3 ea Bananas, mashed 1 cn (lg) crushed pineapple
30 oz Frozen strawberries, undrain 1 pk Sour cream, large
Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit & Jello mixture, chill, and cut into squares.
Mrs. H. Alexander Perry
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lime Velvet Salad
Categories: Salads Londontowne
Servings: 4
1 pk Lime Jello 1 c Boiling water
3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice
1/2 c Celery, chopped fine 1/4 c Chopped nuts
1/2 c Heavy cream, whipped 1 x Cherries (optional garnish)
Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in
3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries
if desired.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Double Raspberry Salad
Categories: Salads Londontowne
Servings: 8
1 pk Raspberry Jello 1 c Boiling water
1 pk Frozen raspberries 1 cn Whole cranberries
Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
until firm.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cream of Crab Soup
Categories: Soups Appetizers Fish Londontowne
Servings: 6
1 lb Crabmeat 1/4 t Celery salt
1 ea Chicken bouillion cube 1 c Boiling water
1 x Dash pepper 1/4 c Chopped onion
1 qt Milk 1 c Butter
1 x Chopped parsley 3 T Flour
Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4
1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 T Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste
Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.
Mrs. William McG. Harlow
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Onion Soup with Croutons
Categories: Soups Appetizers Londontowne
Servings: 4
2 ea Medium onions 2 ea Chicken boullion cubes
1 qt Water 1/2 t Kitchen Bouquet
2 ea Beef bouillion cubes
Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4
1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced
1 t Salt 1/4 t Pepper
1/2 ea Small onion, peeled/sliced 2 T Olive oil
3 T Wine vinegar 1/2 c Ice water
Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Libby's Jeweled Relish
Categories: Relishes Londontowne
Servings: 1
1 cn Undrained sauerkraut (lg) 2 c Celery, chopped
1 c Choppd salad olive w/pimento 1/2 c Honey
1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional
1 x Dill or garlic - optional
Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
Mrs. James W. Wilson
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cranberry relish
Categories: Relishes Londontowne
Servings: 1
1 pk Fresh cranberries 2 ea Oranges, medium
2 c Sugar 1 c English walnuts, well broken
Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks if kept refrigerated in glass
container.
Mrs. Nicholas J. Constantine
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chili Sauce
Categories: Relishes Londontowne
Servings: 6
13 lb Tomatoes 1 T Dry mustard
1 lb Celery 2 ea Sticks cinnamon
1 qt Sm onions, chopped 2 lb Brown sugar
3 ea Green peppers 1/4 c Salt
1/2 T Ground cloves 1 qt Cider vinegar
Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1
4 c Flour 1 t Salt
3 t Cream of tartar 1 1/2 t Baking soda
1/4 c Butter 2 c Cream or "Half and Half"
Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Mrs. William C. Edmonston
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sweet Potato Biscuits
Categories: Breads Londontowne
Servings: 1
1 c Flour 1 c Sweet potatos, cooked/mashed
1 x Salt 2 1/2 t (to 3) baking powder
3 T Sugar (or more, to taste) 1/4 c Shortening
Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes.
Mrs Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Fritters
Categories: Breads Londontowne
Servings: 16
1 1/2 c Sifted flour 1 1/2 t Baking powder
1 t Salt 16 oz Can cream style corn
1 ea Egg, slightly beaten 1 c Corn oil
1 x Powdered sugar
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
minutes on each side until golden brown. Drain on absorbent paper, and
dust with powdered sugar if desired. Makes 16 fritters.
Mrs. John P. Elberti
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Warm Springs Fried Bread
Categories: Breads Londontowne
Servings: 6
3 c Sifted all-purpose flour 1 T Butter
2 t Baking powder 3/4 c (to 1c) Warm milk
1 t Salt 2 T Melted butter
1 t Sugar 1 x Fat for deep frying
Combine dry ingredients; cut in butter. Add enough warm milk to make a
soft dough, easy to handle. Knead on floured board until dough is very
smooth and soft but elastic. Do not use a lot of extra flour.
Divide dough into 6-8 balls and brush the tops with melted butter. Cover
and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches
in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365
degrees). Dough should rise immediately to surface. Cook until brown on
one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.
Mrs. Bernard Mahon
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Frances Cook's Bread & Rolls
Categories: Breads Londontowne
Servings: 24
3/4 c Milk 1 ea Fresh cake yeast
1/4 c Sugar 3 T Shortening
1 t Salt 1 ea Egg
3 1/2 c Flour 1/4 c Lukewarm water
Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water. When
soft, add the egg and beat together slightly. Pour the yeast/egg mixture
into the milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large spoon,
stir until flour/milk is well mixed. You should have a firm, but not stiff
dough. Without removing it from the bowl, cover the dough with a plate or
towel and set aside to rise until double in bulk (about 2 hrs depending on
the temperature in the kitchen). Instead of letting the dough rise at this
point you may put it in the refrigerator and use it later, or the next
day. Watch to make sure it doesn't spill out of the bowl. If it starts to
spill before you're ready to use it, punch it back down. Refrigerated
dough is easier to handle but takes longer to rise.
BREAD:
If you want to make bread, dump the dough out of the bowl onto a floured
surface and with more flour as needed to keep it from sticking, knead it
until springy and easy to handle. This dough does not require a lot of
kneading; only enough to make it easy to handle. For 2 medium size loaves
cut the dough in half and knead/shape each into loaves and put into
greased baking pans. Allow about 2 hours for the dough to double again.
Bake in a 375 degree oven until lightly browned on top (if uncertain
whether or not bread is done, tip out of pan and see if bottom is browned
too).
ROLLS:
To make rolls, work and knead dough until springy and easily handled. Roll
out with a rolling pin and cut with a biscuit cutter and fold over and
place on a greased cookie sheet (Parkerhouse rolls), or break dough into
small pieces, make into little balls and place 3 in each section of a
greased muffin pan (Cloverleaf rolls).
SWEET ROLLS:
For Christmas bread or sweet rolls, roll out dough as for Parkerhouse
rolls, except trying to make an oblong instead of a round. Spread it with
raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as
for a jelly roll. Slice and place on a greased pan or make into a circle
and make slashes through the dough at intervals. Let rise and bake as for
loaves. Top with an icing made of confectioners' sugar, melted butter,
milk, and vanilla or rum flavoring and drizzle over the bread or rolls
while hot. Decorate with nuts or fruits.
If you want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white. The amounts above will
yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
Mrs. Harold T. Cook
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Whole Wheat Batter Bread
Categories: Breads Londontowne
Servings: 1
8 c Whole wheat flour 4 T Honey-molasses
3 T Wheat germ 3 1/2 c Very warm water
3 T Soya flour 3 c Corn oil
3 pk Yeast 2 T Salt
This recipe is for 2 loaves of bread. If one loaf is desired, use 2
packages yeast instead of 3 and cut all other ingredients in half. Wheat
germ and soya flour may be omitted.
Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve
yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans
well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes.
Gradually add more flour, beating well. Dough should be sticky - if runny,
add more flour. Put in pans, smoothing top and making sure dough is pushed
into corners. Cover with hot, wet towel and let rise in warm place. Check
bread in about 20 minutes and keep checking to be sure dough doesn't rise
over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450
degrees for about 40 mins. Remove from pan immediately and cool on rack.
Mrs. William W. LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Lightbread
Categories: Breads Londontowne
Servings: 1
2 c Cornmeal 1 c All purpose flour
1/2 c Sugar 1 t Baking soda
1 t Salt 2 c Buttermilk or sour milk
3 T Oil or bacon drippings
Combine dry ingredients; blend in milk and oil. Spoon into lightly greased
9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40
mins; let cool 5 mins before removing from pan.
Mrs. William LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pancakes
Categories: Breads Londontowne
Servings: 4
3 c Flour 1 T Sugar
4 t Baking powder 1 t Salt
1 ea Egg 4 T Shortening
1 1/4 c Milk
Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
shortening, and milk to make a smooth batter. Makes light, thick pancakes.
Mrs. J. Howard Beard
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1
1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk
Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.
Mrs. Leslie M. Smith
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Old Time Cornbread
Categories: Breads Londontowne
Servings: 1
2 ea Eggs 1 1/2 c Buttermilk
1 t Salt 3/4 t Soda
1 1/2 c Cornmeal 3 T Lard, melted
1 c Flour
Beat eggs, milk, and lard together. Add remaining ingredients and mix
well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30
minutes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Miniature French Breakfast Puffs
Categories: Breads Londontowne
Servings: 42
1/3 c Soft shortening/butter mix 1/2 c Sugar
1/4 t Nutmeg 1 ea Egg
1/2 c Milk 1 1/2 c Sifted flour
1/3 c Butter, melted 1 1/2 t Baking powder
1/2 c Sugar 1/2 t Salt
1 t Cinnamon
Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
powder, salt and nutmeg. Stir flour mixture and milk alternately into
sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
minutes or until golden brown. Dip immediately in melted butter, then in
mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.
Mrs. James Hopkins
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Irish Bread
Categories: Breads Londontowne
Servings: 1
1/4 lb Butter 2 1/2 t Baking powder
1/2 c Sugar 1/4 t Salt
2 ea Eggs 1 c Milk
2 1/2 c Flour 1 c Raisins
Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
350 degrees one hour.
Mrs. Bernard Mahon
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4
1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesan, optional
Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish and dust with Parmmesian
cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.
Mrs. William W. LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Yule Log
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1
8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread
3 T Chopped sweet pickle relish 2 T Instant minced onion
1/2 c Pecans, finely chopped
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.
Mrs. Robert F. Lewis
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fruited Cheese Log
Categories: Appetizers Cheese/eggs Fruits Londontowne
Servings: 1
1/2 c Dried apricots 1 t Poppy seed (optional)
1 lb Monterey Jack cheese, shred 1/2 t Seasoned salt
1/3 c Golden raisins 8 oz Cream cheese, softened
1/3 c Dates, chopped 1/3 c Dry sherry
1 x Walnuts, chopped 1 x 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.
Mrs. Stanley Nesbitt
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Bay Head Cream Cheese Spread
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1
8 oz Cream cheese 1 x Garlic and curry powders
1 x Chinese duck sauce
Soften cheese and add flavorings to taste. Mound in a serving dish and
cover generously with duck sauce. Serve with crackers.
Mrs. Donald K. Dement
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheese puffs
Categories: Cheese/eggs Londontowne
Servings: 4
8 ea Slices white bread 2 c Milk
8 oz Old English cheese slices 1/2 t Pepper
3/4 t Dry mustard 1/4 c Butter, melted
1 t Salt 3 ea Eggs
May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1"
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.
Mrs. William W. LaViolette
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Blender Souffle
Categories: Cheese/eggs Londontowne
Servings: 4
8 oz Sharp cheddar cheese 1 t Salt
10 ea Slc bread, buttered/cubed 4 ea Eggs
2 c Milk 1 t French cream mustard
(May substitute 1/2 t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high
speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt
casserole for 1 hour at 350 degrees.
Mrs. R. Gamble Mann
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cream Cheese Sauce
Categories: Sauces Cheese/eggs Londontowne
Servings: 1
8 oz Cream cheese 1 x Cream to thin
1 x Celery salt 1 x Tobasco
1 x Onion juice or powder 1 x Worcestershire sauce
Add enough cream to cream cheese to thin. Season to taste.
Mrs. R. Gamble Mann
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pork Chops and Rice
Categories: Meats Main dish Londontowne
Servings: 4
4 ea Pork chops, lean 2 c Water
1 t Salt 2 T Oil
1 c Rice 1 cn Cream of mushroom soup
1 x Flour 1/4 c Water
Bring 2c salted water to boil. Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c
water. Cover and cook 15 minutes. Line casserole with rice, cover with
chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.
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