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---------- Recipe via Meal-Master (tm) v7.04 Title: Hearty Party Dip Categories: Dips Servings: 1 1 cn (11.5-oz) condensed bean If desired With bacon soup 1 ts Minced onion 1/4 c Open pit special recipe 1 ts Worcestershire Original flavor barbecue 2 Hotdogs sliced in 1/4 inch Sauce Pieces 2 tb Minced green pepper Mix all ingredients, chill. Serve on hearty crackers especially bacon wafers. May also be heated in a saucepan or crockpot, then served on crackers or eaten like soup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Holiday Ham & Chili Cheese Ball Categories: Appetizers Servings: 1 1 c (4-oz) shredded cheese 2 tb Finely chopped scallions 1 pk (3-oz) cream cheese at room 3 tb Chopped green chili Temperature 1/2 c Chopped walnuts 1 cn (4.5-oz) deviled ham Crackers In a small bowl, combine cheddar cheese, cream cheese, deviled ham, scallions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. ----- ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Homus Dip Categories: Dips Servings: 1 1 c Garbanzo beans drained 1 cl Garlic 3 tb Tahini (crushed sesame 1/2 ts Cumin Seeds) 1/2 ts Salt 1/2 c Lemon juice Water Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot & Spicy Pepper & Apricot Chutney Categories: Dips, Chutney Servings: 1 1 1/4 lb Sweet red peppers cored Gingerroot peeled and thin Seeded cut into 1/4 inch Slivered (3 cup) Dice (3 cups) 1 1/2 ts Salt 12 oz Dried apricots cut into 1/4 1 ts Cumin seeds Inch dice 1 1/2 ts Crushed red pepper flakes 1 c Raisins 3/4 ts Mustard seeds 1 lg Onion fine chopped 1 c Sugar 5 cl Garlic thinly slivered 3/4 c Red wine vinegar 1 3-inch piece fresh Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Artichoke Dip Categories: Dips Servings: 1 1 cn (14-oz) artichoke hearts 1 c Grated Parmesan cheese Drained and chopped 1 c Mayonnaise Mix all together in glass dish, microwave on high 3-4 minutes, stirring once. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Clam Dip Categories: Dips Servings: 1 1 sm Chopped onion 1/4 ts Bottled hot sauce 1/2 Chopped green pepper 1 cn Clams 3 tb Butter 1/4 c Grated cheddar cheese 1/2 c Catsup Crackers or tortilla chips 1 tb Worcestershire sauce Use 1 can drained chopped or minced clams. Melt butter in skillet; saute peppers and onions until tender, not browned. Add catsup, worcestershire sauce, hot sauce, and clams. Heat until boiling, stirring constantly. Add cheese and stir until melted. Serve warm at room temperature with tortilla chips or crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Mexican Bean Dip Categories: Dips Servings: 1 1 cn #2.5 can (3.5 cup) pork and 1/2 ts Salt Beans in tomato sauce Dash cayenne pepper Sieved 2 ts Vinegar 1/2 c Shredded sharp process 2 ts Worcestershire sauce American cheese 1/2 ts Liquid smoke 1 ts Garlic salt 4 Slices crisp cooked bacon 1 ts Chili powder Combine all ingredients except bacon; heat in chafing dish or double boiler. Top with crisp bacon, crumbled. Serve with corn chips or potato chips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Mustard Dip Categories: Dips Servings: 1 1 c Light/reduced calorie 1/4 c Dijon style mustard Mayonnaise 1/4 c Honey Combine all ingredients. Cover and chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Vegetable Dip Categories: Dips Servings: 1 1 c Sour cream Dressing mix 1 c Mayonnaise/salad dressing 1/4 c Fine chopped red pepper 1 pk (6-oz) Italian salad 1/4 c Fine chopped green pepper Mix together sour cream, salad dressing and Italian salad dressing. Mix until smooth. Stir in peppers. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Layered Bean Dip Categories: Dips Servings: 1 1/4 c Sour cream 1/2 c Grated jack cheese 1/4 c Mayonnaise 4 Chopped green onions/ 1/2 pk Taco seasoning Scallions 1 cn (10.5 oz) bean dip or 1 cn (4.5-oz) chopped ripe olive Refried beans 3 Diced tomatos 2 md Mashed avocados 2 Bags tortilla chips 1/2 c Grated cheddar cheese Mix together sour cream, mayonnaise and taco seasoning. Set aside. Use a 9 or 10-inch pie pan or disposable aluminum pizza pan. Spread a layer of bean dip or refried beans on bottom of pan. Spread avocados over beans in an even layer. Spread sour cream mixture on top. Sprinkle on grated cheddar and grated jack cheese, followed by a layer of olives and a layer of tomatos. Refrigerate at least 1 hour before serving. Serve with bowls of tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Melon Blue Cheese Appetizer Categories: Appetizers Servings: 1 1 pk (4-oz) blue cheese 2 tb Salad dressing 1 pk (3-oz) cream cheese softened Cantaloupe/honeydew balls 2 tb Milk Combine blue cheese, cream cheese, milk and salad dressing. Beat at low speed of electric mixer until light and fluffy. Skewer cantaloupe or honeydew balls with cocktail picks; swirl in blue cheese dip. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Cheese Dip Categories: Dips Servings: 1 2 lb Velveeta cheese 6 oz Horseradish 1 c Mayonnaise 2 Drops Tabasco sauce Melt cheese and when HOT, add remaining ingredients; serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Layered Dip Categories: Dips Servings: 1 1 cn (30 oz) refried beans 2 c Shredded cheese 1/2 c Mayonnaise 1 cn (4-oz) black olives 1/2 c Sour cream Tortilla chips 1/2 c Picante sauce Spread beans in 9 x 13 inch baking dish. Combine sour cream and mayonnaise; spread over bean dip. Cover with picante sauce. Sprinkle with cheese and top with black olives. Bake uncovered at 350 degrees for 30 minutes. Serve with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Miami Salsa Categories: Dips Servings: 1 2 md (12 oz) fresh ripe tomatos 1 1/2 ts Mince fresh/jarred 1/2 Seeded/coarse chopped Jalapeno pepper Orange 1/4 ts Grated orange peel 2 tb Sliced green onion 1/4 ts Salt, optional 1 tb Chopped fresh cilantro Use tomatos at room temperature until fully ripe. Core tomatos, cut in halves crosswise; squeeze out and discard seeds and juice. Chop tomatos, makes about 1 1/2 cups. In large bowl combine tomatos, orange, scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a dip, in tacos, with hamburgers, fish, etc. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Parma Dip Categories: Dips Servings: 1 1 c Salad dressing 1/4 c Milk 1/4 c Grated Parmesan cheese 1 tb Chopped chives Combine ingredients, mix well. Prepare dip ahead of time and chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pepperoni Pizza Dip Categories: Dips Servings: 1 1 pk (8-oz) softened cream cheese 1/4 c Sliced green onion 1/2 c Dairy sour cream 1/4 c Chopped green pepper 1 ts Crushed dry oregano 1/2 c Shredded mozzarella cheese 1/8 ts Garlic powder Sweet pepper strips, 1/8 ts Crushed red pepper Broccoli florets 1/2 c Pizza sauce Or crackers, optional 1/2 c Chopped pepperoni In a small mixer bowl beat together cream cheese, sour cream, oregano, garlic powder, and (optional) red pepper. Spread evenly in a 9 or 10-inch quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350 degree oven for 10 minutes. Top with cheese; bake 5 minutes more or till cheese is melted and mixture is heated through. Serve with sweet pepper strips, broccoli flowerets, or crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pork Rillette Categories: Dips Servings: 1 1 lb Leftover chopped roast pork 1/4 ts Powdered mace 1 ts Chopped parsley Salt and pepper 1/4 ts Grated nutmeg 1/8 lb Butter softened optional 1/4 c Chicken stock 3 tb Melted butter 1/3 c Mined onion Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. Do not puree. If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. If butter seems needed because the pork is very lean, stir in the softened butter at this point. Pour into 3-4 small crocks. Refrigerate to cool. Melt butter and pour a thin layer over the top of rillette in each crock. Refrigerate until butter sets. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Red Pepper Dip Categories: Dips Servings: 1 2 cl Peeled garlic 1 c Drained sweet roasted or 1/2 Jalapeno pepper seeded Pimento peppers About 1 tablespoon 1/3 c Virgin olive oil 1/3 c Pecan pieces 1/4 ts Salt Place garlic and jalapeno pepper in food processor or mill and puree. Add pecans, pimento peppers, olive oil and salt and process until mixture is smooth. Mix in Parmesan, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ribbon Loaf Categories: Appetizers Servings: 1 1 pk (3-oz) lime Jello Topping mix 1 pk (3-oz) raspberry Jello 1/4 ts Almond extract 1 1/2 c (15-oz jar) applesauce 3 tb Confectioners sugar 18 Double graham crackers 1/4 c Toasted chopped blanched 1 Envelope dream whip dessert Almonds Combine each package of Jello with 3/4 cup applesauce; stir until well blended, about 1 1/2 minutes. Place 2 double crackers end to end on platter. Spread with 1/4 cup lime mixture. Top with 2 double crackers; spread with 1/4 cup raspberry mixture. Continue layers, alternating flavors and ending with crackers. Prepare dessert topping mix as directed on package, using 1/4 teaspoon almond extract instead of vanilla. Add confectioners sugar. Spread over sides and top of loaf. Sprinkle sides with almonds. Chill at least 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salsa #1 Categories: Dips Servings: 1 3 md Ripe tomatos, peeled Fine chopped Cored, seeded and chopped 1 tb Red wine vinegar 1/2 c Red chopped onion 2 ts Lime juice 1 cl Minced garlic 2 ts Olive oil 1/2 Fresh/canned jalapeno 1/4 ts Hot red pepper sauce Pepper, cored, seeded and In a medium bowl mix tomatos, onion, garlic and jalapeno pepper. Stir in vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salsa #2 Categories: Dips Servings: 1 4 qt Fresh tomatos 2 ts Salt 6 md Onions 3/4 c White vinegar 5 Jalapeno peppers Skin and quarter tomatoes, then put through grinder. Chop onions and peppers. Put tomatoes, onion, peppers, salt and vinegar in a pot and simmer 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salsa #3 Categories: Dips Servings: 1 1 lb Pasteurized process cheese 1 cn (10-oz) diced tomatos and Spread cubed Green chilies drained 1 (8-oz) jar salsa OR 2 tb Chopped cilantro opt Microwave process cheese spread and salsa or tomatos and green chilies in 1 1/2 quart bowl on high 5 minutes or until thoroughly heated, stirring after 3 minutes. Mix in cilantro. Serve hot with tortilla chips. CONVENTIONAL: Stir process cheese and salsa or tomatos and green chilies over low heat until smooth. Mix in cilantro. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sherry Tuna Dip Categories: Dips Servings: 1 8 oz Softened cream cheese 1 tb Mayonnaise 1/3 c Sherry/light cream 2 tb Sweet pickles 1/2 ts Worcestershire sauce 1 ts Salt 1 cn (7-oz) drained tuna 1 ts Onion flakes 1/4 c Regular wheat germ Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth. Add remaining ingredients. Mix well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snappy Spinach Dip Categories: Dips Servings: 1 1 Pouch dry vegetable/onion 1/3 c Chopped green onions Soup 1 pk (10-oz) frozen chopped 1 c Sour cream Spinach thawed and well 1 c Plain yogurt Drained In a blow, blend the oup, sour cream, plain yogurt, green onion and spinach. Cover; refrigerate at least 2 hours. NOTE: For cheese add 1/3 cup grated parmesan cheese and increase sour cream to 1 1/2 cups NOTE: For smoky spinach dip add 1 Tb imitation bacon flavored bits and increase sour cream to 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spa-Camole Categories: Dips Servings: 1 2 c Lowfat cottage cheese 1/3 c Chopped seeded tomato 1/2 c Fresh parsley leaves 2 tb Chopped green pepper 1/2 c Cilantro leaves 1 cl Minced garlic 1 cn (4-oz) chopped green chilies 1/2 ts Cumin Place parsley and cilantro in food processor work bowl; process with steel blades until chopped. Add cottage cheese; process until smooth. Add combined remaining ingredients; stir. Serve with pita or flour tortilla wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Dip #1 Categories: Dips Servings: 1 1 c Sour cream Chopped 4 sm Green onion chopped 1 c Mayonnaise 1 pk Frozen spinach finely 1 pk Knorrs soup mix Chopped and drained 1 Round loaf unsliced 1 sm Can water chestnuts fine Pumpernickle bread Combine above ingredients and chill. Tear out center of bread for dip pieces. Fill center with dip and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Dip #3 Categories: Dips Servings: 1 1 pk (10-oz) frozen chopped Recipe mix Spinach thawed and drained 1 cn (8-oz) water chestnuts 1 1/2 c Sour cream Drained and chopped opt. 1 c Reduced calorie mayonnaise 3 Chopped green onions 1 pk (1.4-oz) vegetable soup and Stir all ingredients until well mixed. Cover; chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Three Tomato Salsa Categories: Dips Servings: 1 2 tb Extra virgin olive oil 1 pt Yellow cherry tomatos 1/2 sm Red onion peeled and diced Seeded and cut in one 2 tb White wine Quarter inch dice 8 Tomatillos husked cored and Salt to taste Cut in one-quarter inch Coarsely ground white Dice Pepper 4 Tomatos seeded and cut in 6 Sprigs minced fresh basil One quarter inch dice Heat oil in medium skillet over medium high heat. Add the onion and cook 1-2 minutes. Add the wine and tomatillos; stir to combine. Remove from heat. Add the red and yellow tomatos to the skillet while the mixture is still warm but do not heat or cook. Season to taste with salt and pepper and stir in the basil. Let the relish stand 15- 20 minutes so the flavors meld or refrigerate up to two hours before using. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tostado Dip Categories: Dips Servings: 1 1 cn (8 oz) refried beans 1 cn Chopped green chilies 1 pk Taco seasoning 1 c Montery jack cheese 1 c Sour cream 1 c Cheddar cheese 2 Mashed avocados 2 Chopped tomatos 1 Chopped onion Alfalfa sprouts 1 cn Sliced black olives There are 9 layers to this dip so use a large dip platter or shallow bowl and spread in order given. Refried beans mixed with taco seasoning mix. Sour cream mixed with mashed avocados. Chopped onion. Sliced black olives. Chopped and drained green chilies. Grated montery jack cheese. Grated cheddar cheese. Chopped tomatos. Alfalfa sprouts to cover top. Surround or serve with round tostado chips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey and Ham Rillette Categories: Dips Servings: 1 1/2 lb Cooked chopped ham 1/4 lb Soft butter 1 lb Leftover chopped cooked 1/2 ts Fresh ground pepper Turkey 1/2 ts Tarragon 2-3 tb melted butter Put ham and turkey into the bowl of your food processor and process using a pulsing action. Do not puree. Stir in softened butter, pepper and tarragon. Put into 3-4 small crocks. Refrigerate for an hour before covering with a thin layer of melted butter. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Warm Vegetable Seafood Dip Categories: Dips Servings: 1 1 Envelope dried vegetable 6 oz Imitation crab meat/cooked Soup mix Shrimp/frozen crab meat 1 Container (15-oz) ricotta Thawed Cheese 1 ts Lemon juice 1 pk (3-oz) softened cream Assorted crackers/bread Cheese Sticks/pita bread/chips Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix, cheeses, seafood and lemon juice. Bake 20 minutes or until heated through. Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3 minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3 minutes or until heated through, stirring once. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Wild Game Pate Categories: Spreads, Game Servings: 1 1 lb (2 cup) boneless skinless Pheasant/duck or other game Raw rabbits/partridge/ Cut into 1/4 inch strips ----------------------------------MARINADE---------------------------------- 1/8 ts Thyme 1/8 ts Allspice 1/4 ts Salt 1 tb Finely minced green onions 1/4 ts Pepper ----------------------------------STUFFING---------------------------------- 1/2 c Coganc 1/8 ts Pepper 1/2 c Very finely minced onions 1/4 ts Allspice 2 tb Butter 1/2 ts Thyme 3/4 lb Lean pork and 3/4 lb lean 1 cl Garlic crushed Veal finely ground together 1 lb Bacon blanched to remove 2 Eggs lightly beaten Salt 1 1/2 ts Salt 1 Bay leaf First, marinate the strips of game. In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions. Add strips of game and marinate while preparing stuffing. For stuffing, cook onions slowly in the butter until tender. Scrape into large mixing bowl. Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings. Scrape into bowl with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic. Beat vigorously with wooden spoon until thoroughly blended. To assemble pate, line bottom and sides of laof pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate. Drain game strips, reserving marinade. Beat marinade into stuffing. Divide stuffing into three parts. Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan. COver with half the strips of game. Repeat layers, another third of stuffing and remaining half of game strips. SPread remaining thrid of stuffing on top. Place bay leaf on top and cover with remaining blanched bacon. COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate. Cool pate at room temperature several hours or overnight. Chill, still weighted. Serve in slices with crackers.NOTE: A "pinch" is about 1/8 ts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: World Series Dip Categories: Dips Servings: 1 1 cn (16-oz) refried beans 1 Chopped tomato 1 cn (4-oz) diced green chilies 1/2 c Chopped greed/red onions 1 16-oz carton sour cream 1 c Guacamole dip (mix with taco seasoning) 1 cn (4-oz) chopped black 1 pk Seasoning mix (mix with Olives Sour cream) 1 c Grated cheese In a shallow 12 inch bowl or plate, layer series of ingredients in the order listed. Place container of dip on large platter and surround with tortilla chips. Add picante sauce, salsa or taco sauce for garnish or zest. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Appetizer Ham Ball Categories: Spreads Servings: 1 2 cn (4.5-oz) deviled ham Tabasco sauce to taste 3 tb Chopped stuffed green 1 pk (3-oz) cream cheese Olives Softened 1 tb Prepared mustard 2 ts Milk Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill/. Combine cream cheese and milk; frost ball with mixture. Chill; remove from refrigerator 15 minutes before serving. Trim with parsley. Pass assorted crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blue Cheese Walnut Spread Categories: Spreads Servings: 1 1 Envelope unflavored gelatin 1 ts Worcestershire sauce 1/4 c Cold water 4 oz Blue cheese crumbled 1/2 c Boiling water 1 pk (8-oz) softened cream 1/2 c Sour cream Cheese 1/3 c Milk 1/2 c Walnuts 1 tb Lemon juice In blender, sprinkle unflavored gelatin over cold water; let stand 3-4 minutes. Add boiling water and process at low speed until gelatin is completely dissolved, about 2 minutes. Add sour cream, milk, lemon juice, worcestershire sauce and cheeses; process at high speed until blended. Add walnuts and process at low speed 5 seconds. Pour into 7 1/2 x 3 3/4 x 2 1/4 inch loaf pan or 4 cup bowl; chill until firm. Unmold onto lettuce-lined platter and serve, if desired with crackers, party=size breads and fruits. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Braunschweiger Ball Categories: Spreads Servings: 1 1 lb Braunschweiger 1 cl Garlic OR 1/2 ts Basil leaves 3/4 ts Garlic powder 8 oz Cream cheese 1 tb Salad dressing/mayonnaise 3/4 ts Garlic powder 3 ts Dry minced onion Blend meat, basil, garlic and onion. Form into ball. Combine cream cheese, salad dressing and garlic powder. Spread over top of braunschweiger ball. Chill at least 24 hours before serving. Optional garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Braunschweiger Glace Categories: Spreads Servings: 1 1 tb Unflavored gelatin 3 tb Mayonnaise 1/2 c Cold water 1 tb Vinegar 1 c Condensed sonsomme 1 tb Minced onion 1/2 lb (1 cup) braunschweiger Soften gelatin in cold water. Heat consomme to boiling. Remove from heat; add gelatin and stir until dissolved. Pour into 2 cup mold; chill until firm. Blend remaining ingredients. Spoon out center of jellied consomme, leaving 1/2 inch on all sides. Fill center with meat mixture. Heat the spooned out consomme till melted; pour over braunschweiger. Chill firm. Unmold. Trim with slices of hard cooked egg. Use crackers as spreaders. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese and Beef Ball Categories: Spreads Servings: 1 2 pk (8-oz) cream cheese 2 pk (3-oz) chopped shredded 1 pk (10-oz) sharp cheddar Dried beef Cheese 1/2 c Chopped pimento olives 1 ts Worcestershire sauce Combine all of the above and mix well. Shape into a ring or ball. Serve with crackers or party breads. This can be made into two balls rolled in pecans and be used at a later date. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Ball #1 Categories: Spreads Servings: 1 8 oz Cream cheese 1/2 ts Lemon juice 1/4 lb Sharp cheddar cheese 1/2 ts Dry mustard Spread 1/2 ts Garlic salt 1 ts Minced onion 1 cn (4-oz) deviled ham 1 ts Worcestershire sauce Mix together at room temperature. Roll into ball and roll in chopped nuts, parsley, or chipped beef. Pack cheese down in waxed paper lined bowl. Chill well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Ball #2 Categories: Spreads Servings: 1 2 Jar old English Kraft 1/2 ts Garlic powder 1 Jar roka blue cheese 1 sm Grated onion 16 oz Cream cheese 6 ts Wine vinegar 3 Garlic cloves OR Mix with mixer. Shape into balls and refrigerate. This may be frozen. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Roll Categories: Spreads Servings: 1 1 Jar (5-oz) cheese spread Garlic powder to taste 1 Jar (5-oz) blue cheese Paprika Spread Minced fresh/dried parsley 1 pk (8-oz) soften cream cheese To garnish 1 1/2 tb Wine vinegar Thoroughly combine the cheese spreads with the cream cheese, vinegar and garlic powder. On a large sheet of wax paper, sprinkle paprika. Plop cheese mixture in center and use paper to roll cheese into log or mound or any shape you like. Sprinkle with parsley and shape again. Chill or serve immediately with crackers and pretzels. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cocktail Dressing Categories: Dips Servings: 1 1/2 c Mayonnaise 1/2 ts Paprika 1 tb Catsup 1/4 ts Worcestershire sauce 2 ts Lemon juice 2 Drop tabasco sauce 2 ts Horseradish Combine ingredients; chill thoroughly. Serve with sea-food cocktails. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Confetti Categories: Spreads Servings: 1 1 c (4-oz) shredded monterey 1 tb Chopped green onion Jack cheese 1 tb Chopped red pepper 1/4 c Salad dressing/mayonnaise 6 Pre sliced frozen plain 2 tb Chopped carrot Toasted mini-bagels Combine all ingredinets except mini-bagels; mix well. Spread on mini-bagels; broil until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Cheese Ball Categories: Spreads Servings: 1 1 pk (8-oz) cream cheese Strips with scissors Softened Chopped ripe/green olives 1 tb Milk As desired 1 pk Corned/chipped beef cut in Salt and pepper Add the milk to the softened cream cheese first. Blend together. Roll in ground buts for ball. Cool and spread on crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Delicious Party Spread Categories: Spreads Servings: 1 12 oz Softened light cream cheese 1/3 c Finely chopped green bell 1 cn (4.25-oz) deviled ham Pepper 1 tb Worcestershire sauce 1/3 c Finely chopped red bell Dash cayenne pepper Pepper In small mixing bowl, combine cream cheese, deviled ham, worcestershire sauce and cayenne pepper. Beat on medium speed until smooth. Stir in green and red peppers. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: French Style Herbed Cheese Categories: Spreads Servings: 1 1 pk (8-oz) softened cream Oregano leaves Cheese 1/8 ts Garlic powder 2 tb Milk 1/8 ts Onion powder 1/4 ts Crushed dried 1/8 ts Pepper Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Liver Paste Categories: Spreads Servings: 1 1 Stick oleo 1/2 ts Garlic salt 2 lb Chicken liver Salt and pepper to taste 1 c Dry minced onion flakes 4 Hard boiled eggs Melt butter in skillet, add chicken livers and all ingredients except hard cooked eggs. Simmer about 1 hour. Put in blender, add eggs and water to the desired consistency. Let cool, cover and refrigerate. Do not drain before putting in blender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Liver Pate Categories: Spreads Servings: 1 1 lb Chicken livers thoroughly 1/2 c Water Rinsed trimmed of fat and 1 pk (8-oz) soften cream cheese Membrane and patted dry Garlic powder to taste 1 Stick butter/margarine Wine vinegar to taste 1 pk Dry onion soup mix Saute livers in butter and add soup mix. Process in a blender or food processor with as much of the water as you need to create the desired consistency. Remove mixture from blender and beat in cream cheese. Add garlic powder to taste and a touch of vinegar. Chill and serve with crackers or pretzels or apple slices. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Antipasto Categories: Appetizers, Salads Servings: 1 1 8 oz bottle Seven Seas Viva 1/2 c Pitted ripe olives Italian dressing 8 Pepperoncini peppers 1 cn (14 oz) artichoke hearts, 1 pk (8 oz) monterey jack cheese Drained, cut into quarters Cut into sticks 1/2 lb 3" pepperoni slices Lettuce leaves 1 c Cherry tomato halves Pour dressing over artichoke hearts, pepperoni tomatos, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce-covered platter. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nutted Cheese Spread Categories: Spreads Servings: 1 1 1/2 c Shredded sharp cheddar 1 tb Parsley chopped fine Cheese 1/4 ts Dry mustard 1/2 c Low fat cottage cheese 1/8 ts Ground red pepper 2 tb Port wine 3 tb Chopped walnuts In small bowl, with electric mixer at high, beat first 6 ingredients. FOld in nuts; chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Party Cheese Ball Categories: Spreads Servings: 1 8 oz Philidelphia cream cheese 1 Chopped green pepper 8 oz Cracker Barrel cheese 2 ts Worcestershire sauce 1 Jar pimento cheese 1 ts Lemon juice/real lemon 1 Chopped onion 1 pk Ground pecans/almonds/etc Have cheese at room temperature. In a mixing bowl; shred cracker barrel cheese. Mix with pastry blender. Mix jar of pimento cheese with blender. Add other ingredients and mix into bowl. Form into a ball and put on foil covered dish - cover ball also. Refrigerate for 3-4 hours. Roll in ground nuts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pate Maison Categories: Spreads Servings: 1 1 c Fine minced onion Pinch dried thyme 8 tb Lard Pinch mace 8 oz Chicken liver Pinch Rosemary 2 c White cooked chicken Pinch basil 6 tb Unsalted butter room Pinch cloves Temperature Pinch nutmeg 4 tb Lard Pinch allspice 4 tb Cognac Pinch white pepper 1 ts Cinnamon Pinch spanish paprika Pinch crushed bay leaf Pinch salt Saute onion in 8 Tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 Tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Peppered Cheese Categories: Spreads Servings: 1 2 c (8-oz) grated monterey jack 1 ts Worcestershire sauce Cheese 1 cl Garlic crushed or garlic 1 pk (8-oz) cream cheese at room Powder to equal one clove Temperature 3 tb Any flavored seasoned 1 ts Fine herbs Pepper such as lemon 1 ts Minced chives And onion pepper Mix cheese, fine herbs, chives, worcestershire sauce and garlic. Scrape bowl with spatula. With hands, shape cheese into a wheel. On wax paper, roll the shaped cheese into the seasoned pepper. Pepper should cover entire wheel of cheese. Place on dish, cover and chill for at least one hour. If desired, to serve make indentations around the top of the wheel and insert crackers standing on edge. Serve with additional crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spam Meat Spread Categories: Spreads Servings: 1 1 cn Spam 2 tb Sugar 1 tb Vinegar 1/4 c Catsup 1 ts Prepared mustard 1 ts Minced onion 1/4 lb Cubed Velveeta cheese Potato roll buns 2 tb Melted butter Spread the above ingredients on potato roll buns. Cover tightly with foil and heat at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Waldorf Salad Spread Categories: Spreads Servings: 1 1 Cored red apple 1 tb Dark raisins 1 pk (8-oz) neutchatel cheese 1 ts Sugar 1/2 c Low fat cottage cheese 1/8 ts Ground cinnamon 2 ts Lemon juice Pinch ground nutmeg 1/4 c Chopped celery Red/green seedless grapes 3 tb Chopped walnuts And assorted crackers opt. Chop half of apple; slice half. In small bowl, blend cheeses and juice. Stir in chopped apple and next 6 ingredients. Spoon into serving bowl. Serve with apple slices, grapes and crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Almond Stuffed Dates with Bacon Categories: Appetizers Servings: 1 1 pk (4-oz) blanched whole 1 1/2 lb Lean thinly sliced bacon Almonds Cut into thirds 1 lb Pitted dates Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Sweet Red & Yellow Pepper Wedges Categories: Appetizers Servings: 1 2 md Size sweet red peppers 1/4 c + 2 Tb olive oil 2 md Size sweet yellow pepper 3 tb Pine nuts 1 md Size onion fine chopped 4 cl Garlic fine chopped 1 cn (28-oz) crushed tomatos 1 ts Salt Well drained 1/4 ts Pepper 1/4 c Chopped fresh parsley 1/4 c fresh bread crumbs Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatos, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 Tb oil over all. Bake 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bar-B-Q Wing Dings Categories: Appetizers Servings: 1 3 lb Chicken wings Sauce 3 tb Brown sugar 4 c Ketchup 2 Drops ofworcestershire 1 Onion Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beer - Cheese Bits Categories: Appetizers Servings: 1 2 c Bisquick baking mix 1/2 c Beer 1/2 c Shredded cheddar cheese Sesame/poppy seeds 2 tb Melted butter/ margarine Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. BAke until brown, about 8 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Butterscotch Nibbles Categories: Appetizers Servings: 1 1 pk 12-oz (2 cup) butterscotch Cereals Flavored morsels 6 oz (1 cup) milk chocolate 1 c Peanut butter Morsels 8 c Your favorite chex brand In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. Stir in cereal until pieces are coated. Stir in chocolate morsels just until combined but not melted. Spread on waxed paper-lined tray. Chill 30 minutes or until coating is set. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese and Pastry Appetizer Categories: Appetizers Servings: 1 1 1/2 lb Muenster cheese grated 1/2 ts Salt 1 Beaten egg 3 tb Melted butter 1/2 ts Pepper 3/4 c Chopped parsley 1/2 ts Gralic salt 1 pk Refrigerated crescent rolls Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out 1/4 paclage of the crescent rolls into a rectangle. Be sure to seam pieces together. Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a 1/2 inch border all the way around the rectangle. Roll out another 1/4 of the package into a rectangle, again being sure to seam pieces together, and place on top of cheese mixture. Pinch the pastry layers together, fluting decoratively as for pie crust if you wish. Cut a few slits in the top for steam to escape and bake for about 20 minutes. CUt in squares to serve, this is good warm or at room temperature. Repeat process with remaining crescent rolls and filling to make an additional borka. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chex and Chocolate Party Mix Categories: Appetizers Servings: 1 9 c Your faviorite chex brand 1/2 c Light corn syrup Cereals 1 ts Vanilla extract 2 c Shredded coconut optional 1/2 ts Baking soda 1 c Peanuts 1 pk (12-oz) semi-sweet 1 c Packed light brown sugar Chocolate morsels 1/2 c (1 stick) butter 1 1/2 c Raisins Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Croquettes Categories: Appetizers Servings: 1 1/2 c Butter Salt 2 tb Flour Freshly ground pepper 1 1/4 c Mixed milk and chicken 1 Beaten egg Stock 2 tb Dry bread crumbs 2 c Ground cooked chicken Oil for frying Melt the butter in a saucepan and stir in the flour. Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Servw hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Nachos Categories: Appetizers Servings: 1 1 (8-oz) jar divided salsa 1 cn (6 1/4-oz) Hormel chunk 1/4 c Sour cream Chicken drained flaked 7 1/2 oz Tortilla chips 1 c Shredded cheddar cheese In small bowl, combine 3/4 cup salsa and sour cream. Spread tortilla chips on baking sheet. Layer salsa mixture, chicken, and cheese onchips. Broil 2 to 3 minutes, or until cheese melts. Spoon remaining salsa over cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Cheese Nachos Categories: Appetizers Servings: 1 2 c Prepared chili mix 2 c Shredded lettuce 1 (8-oz) jar pasteurized 1 c Chopped tomatos Process cheese spread 1/2 c Sour cream 1 pk (8-oz) tortilla chips Microwave chili and process cheese spread on high 5 minutes or until thoroughly heated, stirring every 2 minutes. Layer half of chips, half of chili mixture, remaining chips and remaining chili mixture on large serving platter. Top with remaining ingredients. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chinese Egg Rolls Categories: Appetizers Servings: 1 1/2 c Soy sauce 1 pk (8-oz) finely diced fresh 1/4 c Water Mushrooms 1 cl Mashed garlic Soy sauce to taste Juice from 1/4 lemon Salt and pepper 1 Quartered roasting chicken 1 lb Bean sprouts thoroughly 2 lb Lean pork tenderloin Cleaned 3 tb Vegetable oil Egg roll wrappers 1 Finely sliced celery stalk 1 Lightly beaten egg white 1 sm Head cabbage finely diced Vegetable oil for frying 3 Finely diced large onions -------------------------------DIPPING SAUCE------------------------------- 1/2 c Soy sauce 1 ts Vinegar 1 ts Dry mustard 1 ts Brown sugar 3 ts Garlic powder Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cocktail Wieners Categories: Appetizers Servings: 1 3/4 c Prepared mustard Sausages or cocktail 1 c Currant jelly Wieners 1 lb (8-10) frankfurters/vienna Mix mustard and currant jelly in chafing dish or double boiler. Diagonally slice frankfurters in bite size pieces. Add to sauce and heat through. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crisp Beef In Chili Sauce Categories: Meats, Oriental, Main dish Servings: 4 1 lb Beef steak ----------------------------------MARINADE---------------------------------- 1 tb Light soy sauce 3 tb Cornstarch 2 ts Rice wine 1 tb All-purpose flour 1 ts Sesame oil 2 c Peanut oil 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 3 tb Sugar 5 Dried chiles; halved 1/2 c Water 3 tb Garlic, finely sliced 1 ts Cornstarch; mixed with 1 ts Salt 1 ts Water PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to the touch. Cut it into slices against the grain, then finely shred the slices. Combine the meat with the marinade and mix very well. Soak the dried chiles in warm water. When they are soft and pliable, cut them in half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon and drain the meat in a colander. Heat a small saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp With Chili And Garlic Categories: Seafood, Oriental Servings: 4 -----------------------------------BATTER----------------------------------- 4 tb Cornstarch 1 Egg 1/4 c Flour 1 Egg white 1 ts Baking powder 2 tb Salt 1/2 c Water 1 1/2 lb Shrimp; peeled and deveined 1/2 ts Salt 2 c Peanut oil, for deep-frying -----------------------------------SAUCE----------------------------------- 1 1/2 tb Peanut oil 1 ts White rice vinegar 5 Dried chiles; halved 1/2 c Water 3 tb Finely sliced garlic 1 ts Cornstarch; mixed with 1 ts Salt 1 ts Water 3 tb Sugar MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Don's Ambush Chili* Categories: Chili, Main dish Servings: 8 3 lb Lean rough ground 2 oz Sour mash whiskey -chuck steak 1 oz Vietnamese hot sauce 1 lb Lean pork shoulder -or Tabasco sauce 3 Medium onions chopped 5 Cloves garlic crushed 1 Green Bell pepper chopped 3 tb * masa harina (fine yellow 1 Red Bell pepper chopped -corn meal) 8 Fresh Jalapeno peppers 1 tb Soy sauce -(2 seeded & chopped) 3 Bay leaves -balance gashed 2 c Stewed tomatos chopped 2 tb Fresh ground cumin 1 c Tomato sauce 1 ts All Spice 1 c Tomato paste 1 tb Blackstrap molasses -* Items are optional 12 oz (1 can) beer(not Lite) Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has not yet been entered in any cook- offs but will be a winner I am sure! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Craig Claiborne's No-Salt Chili con Carne Categories: Chili Servings: 2 1 tb Oil,vegetable 1 ts Cumin 3 Onions 1 ts Oregano,dried,pref. Mexican 1 Pepper 1 Bay leaves 1 1/4 lb Beef,coarse grind 1/2 ts Pepper 2 Cloves garlic 4 c Tomatoes 2 tb Red chile,hot,ground 1 tb Red wine vinegar 1 tb Red chile,mild,ground 1/4 ts Chile caribe 1. Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Reno Red Categories: Chili Servings: 12 1 c Oil,cooking 3/4 c Chile caribe 3 lb Beef round,coarse grind 1 tb Oregano,dried,pref. Mexican 3 lb Beef chuck,coarse grind 2 tb Paprika Peppercorns,whole black 2 tb Cider vinegar 12 tb Red chile,mild,ground 3 c Beef broth 6 tb Cumin 4 oz Diced green chiles 6 Garlic cloves 4 oz Stewed tomatoes 2 Onions 1 ts Hot pepper sauce,liquid Water 2 tb Corn flour(masa harina) 6 Red chiles 1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in 1/2 cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, 1/2 longer.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: New Mexican Chili Pork Categories: Chili Servings: 8 3 lb Pork shoulder,1/2" cubes 1/2 ts Oregano,dried,pref. Mexican 1 ts Salt 3 c Chicken broth 2 Garlic cloves 4 c Pinto beans 8 tb Red chile,mild,ground 1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cubes a few at a time, stirring to brown evenly.~ 2. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.~ 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pedernales River Chili Categories: Chili Servings: 8 3 tb Lard 1 ts Cumin 4 lb Beef,coarse grind 2 c Water 1 Onion 32 oz Tomatoes,whole 2 Garlic cloves 4 tb Red chile,hot,ground 3 ts Salt 2 tb Red chile,mild,ground 1 ts Oregano,dried,pref. Mexican 1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Amarillo Chili Categories: Chili Servings: 4 4 Bacon,slices,1/2" pieces 2 tb Red chile,mild,ground 2 Onion(s) 1 ts Oregano,dried,pref. Mexican 1 Garlic clove 1 1/2 ts Cumin 1/2 lb Pork shoulder,coarse grind 1 1/2 ts Salt 1 lb Beef round,1/2" strips 12 oz Tomato paste 1/2 lb Beef chuck,coarse grind 3 c Water 4 cn Green chiles,whole 16 oz Pinto beans 1 tb Red chile,hot,ground 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Midwest Chili Categories: Chili Servings: 12 3 lb Beef chuck,coarse grind 3 tb Cumin 2 lb Beef chuck,fine grind 3 ts Salt 2 Onions 3 c Water 5 Garlic cloves 30 oz Tomato sauce 1 tb Red chile,hot,ground 56 oz Tomatoes,whole 5 tb Red chile,mild,ground 32 oz Pinto beans 1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili H. Allen Smith Categories: Chili Servings: 8 2 tb Butter 3 tb Red chile,hot,ground 4 lb Beef sirloin,coarse grind 1 tb Oregano,dried,pref. Mexican 6 oz Tomato paste 1/2 ts Basil 4 c Water 1 tb Cumin 3 Onions 1 Salt 1 Bell pepper(s) 1 Pepper 4 Garlic cloves 1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Woody DeSilva Categories: Chili Servings: 8 2 tb Oil,cooking 2 tb Paprika 5 Onions 3 tb Cumin 4 lb Beef chuck,coarse grind 2 ts Chipenos(pequin chiles) 5 Garlic cloves 4 ds Hot pepper sauce,liquid 4 tb Oregano,dried,pref. Mexican 30 oz Tomato sauce 2 ts Woodruff 6 oz Tomato paste 1 tb Red chile,hot,ground Water 1 ts Cayenne pepper 4 tb Corn flour(masa harina) 1. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Carroll Shelby's Chili Categories: Chili Servings: 4 1/2 lb Suet or 1 Onion,small,finely chopped 1/2 c Oil,cooking 1 1/4 ts Oregano,dried,pref. Mexican 1 lb Beef round,coarse grind 1/2 ts Paprika 1 lb Beef chuck,coarse grind 1 1/2 ts Cumin,ground 1 cn Tomato sauce(8oz ea) 1 1/4 ts Salt 1 cn Beer(12oz ea) Cayenne pepper 1/4 c Red chile,hot,ground 3/4 lb Monterey Jack cheese,grated 2 Garlic cloves,finely chopped 1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Murray's Girlfriend's Cincinnati Chili Categories: Chili Servings: 6 2 tb Butter 1 1/2 ts Salt 2 lb Beef,hamburger grind 2 tb Red chile,ground,hot-mild 6 Bay leaves 1 ts Cumin,ground 1 Onion,large,finely chopped 1/2 ts Oregano,dried,pref. Mexican 6 Garlic cloves,med,fine chop 1 cn Tomato paste(6oz ea) 1 ts Cinnamon 6 c Water 2 ts Allspice 1 cn Kidney beans,(16oz ea) 4 ts Vinegar 1/2 lb Vermicelli,cooked 1 ts Red pepper,dried whole or 1/2 c Cheddar cheese,grated 1 ts Chile caribe 1 Onion,small,finely chopped 1. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gringo Chili Categories: Chili Servings: 4 2 ts Lard,butter,or bacon dripins 1/4 ts Cumin,ground 1/2 Onion,med,coarsely chopped 2 Garlic cloves,med,fine chop 1 lb Beef round,coarse grind 2 cn Tomato soup(10-1/2oz ea) 2 tb Red chile,hot,ground 1 cn Onion soup(10-1/2oz ea) 1 tb Red chile,mild,ground 2 cn Kidney beans(16oz ea) 1/4 ts Oregano,dried,pref. Mexican 1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Esquire Fortnightly's Eastern Establishment Chili Categories: Chili Servings: 10 2 c Kidney beans 2 tb Red chile,mild,ground 1/3 c Olive oil or 1 tb Cayenne pepper 1/3 c Lard 1 tb Chile caribe 5 lb Beef brisket,1/2" cubes 2 tb Cumin,ground 2 Onions,lg,coarsely chopped 2 tb Corn flour(masa harina) 6 Garlic cloves,lg,fine chop 6 c Canned tomatoes,chopped 2 Bell pepper(s) 1/2 c Freshly brewed coffee 2 tb Basil,dried Salt 1 Bay leaves Black pepper,freshly ground 1. Place the beans in a bowl, cover with water and soak overnight.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside.~ 4. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour(masa harina) and cook 1 or 2 minutes longer.~ 5. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer.~ 7. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jeanne Owen's Chili con Carne Categories: Chili Servings: 6 1/3 c Olive oil 1 ts Caraway seeds 3 lb Beef round,lean,1" cubes 2 ts Sesame seeds 2 Onions,medium,finely chopped 1/2 ts Oregano,ground,pref. Mexican 3 Garlic cloves,med,fine chop 3 tb Red chile,ground,hot-mild Salt 1 c Olives,green,pitted 4 c Water,boiling 2 cn Kidney beans(16oz ea) 1. Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned.~ 2. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent.~ 3. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and heat through.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Buzzard's Breath Chili Categories: Chili Servings: 16 3 tb Lard,butter,or bacon dripins 1 tb Cumin 2 Onions,lg,coarsely chopped 1 ts Oregano,dried,pref. Mexican 8 lb Beef chuck,coarse grind or 3 cn Tomato sauce(8oz ea) 8 lb Beef round,coarse grind 3 c Water 5 Garlic cloves,finely chopped 2 tb Salt 5 1/3 tb Red chile,hot,ground Parsley(optional) 5 1/3 tb Red chile,mild,ground 1 c Corn flour(masa harina) 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cookout Chili Categories: Chili Servings: 2 1 lb Beef chuck,hamburger grind 1/2 ts Oregano,dried,pref. Mexican 1 Bell pepper(s) 1/2 ts Cumin,ground 4 Chiles,green,fresh whole 1 ts Red chile,hot,ground 1 Jalapeno pepper,pickled 1 ts Chile caribe 2 Scallions,coarsely chopped 1 cn Kidney beans(16oz ea) 1 cn Tomato sauce(16oz ea) 1. Form the meat into three or four hamburger patties.~ 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Texas/Two Fingers Chili Categories: Chili Servings: 6 2 tb Oil,vegetable 1 tb Salt 3 lb Beef,coarse grind 2 c Tequila 2 Garlic cloves 6 c Water 5 tb Red chile,mild,ground 1/2 c Corn flour(masa harina) 1 tb Cumin 2 tb Chile caribe 1 1/2 ts Cayenne pepper 1 ts Hot pepper sauce,liquid 1 tb Oregano,dried,pref. Mexican 1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Diet Chili Categories: Chili Servings: 8 1 tb Oil,vegetable 1 ts Oregano,dried,pref. Mexican 2 Onions,finely chopped 1 1/2 ts Cumin 2 lb Beef,coarse grind 1/2 ts Salt 2 tb Red chile,hot,ground 5 Tomatoes,coarsely chopped 3 tb Red chile,mild,ground 12 oz Green chiles,whole 1 Garlic clove 1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nevada Annie's Cowboy Chili Categories: Chili Servings: 16 1/2 c Lard 4 tb Red chile,mild,ground 3 Onions,med,coarsely chopped 2 ts Cumin,ground 2 Bell pepper(s) 3 Bay leaves 2 Celery stalks,coarsely chop 1 tb Hot pepper sauce,liquid 1 tb Jalapeno peppers,pickled Garlic salt(to taste) 8 lb Beef chuck,coarse grind Onion salt(to taste) 2 cn Stewed tomatoes(15oz ea) Salt(to taste) 1 cn Tomato sauce(15oz ea) Pepper,fresh grnd(to taste) 1 cn Tomato paste(6oz ea) 4 oz Beer 8 tb Red chile,hot,ground Water 1. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.~ 2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dallas Chili Categories: Chili Servings: 12 6 lb Beef brisket,coarse grind 1 ts Paprika 4 tb Red chile,hot,ground 1 tb Salt 1 tb Red chile,mild,ground 1/3 c Bacon drippings 1/2 tb Chile caribe 2 tb Lemon juice 1 ts Cayenne pepper 2 tb Lime juice 2 tb Oregano,dried,pref, Mexican 1 tb Dijon mustard 8 Garlic cloves,crushed 2 tb Corn flour(masa harina) 4 Bay leaves 4 cn Beer(12oz ea) 1 ts Gumbo file(ground sassafras) 1 tb Worcestershire sauce 3 tb Cumin,ground 1 tb Sugar 3 tb Woodruff or 1 tb Chicken fat(opt) 2 oz Chocolate,unsweetened Hot pepper sauce,liquid(opt) 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sun Dance Chili Categories: Chili Servings: 6 2 tb Lard 1/2 ts Oregano,dried,pref. Mexican 1 Onion 1 ts Cumin 1/2 Celery stalk 3 Garlic cloves 1 Bell pepper(s) 1 ts Salt 1/2 c Mushrooms 16 oz Tomatoes,whole 3 lb Beef,coarse grind 6 oz Tomato paste 2 tb Red chile,hot,ground 4 oz Green chiles,whole 1 tb Red chile,mild,ground 32 oz Kidney beans in water 1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili a la Franey Categories: Chili Servings: 4 1 tb Olive oil 2 ts Cumin,ground 1 lb Beef,very lean,coarse grind 3 c Tomatoes with tomato paste 1 lb Pork,very lean,coarse grind 1 c Beef broth 3 Onions,large,finely chopped 1 c Water 1 Bell pepper(s) Salt 2 Celery stalks,finely chopped Pepper,ground,fresh 1 tb Garlic,finely chopped 1/2 ts Chile caribe 1 tb Oregano,dried,pref. Mexican 2 tb Red chile,ground,mild-hot 2 Bay leaves 2 c Kidney beans,cooked,drained 1. If possible, have the beef and pork ground together, or else mix meats together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hy Abernathy's Georgia Chain-Gang Chili Categories: Chili Servings: 20 1 c Burgundy,dry 1 ts Oregano,dried,pref. Mexican 1/2 ts Thyme,dried 1/2 ts Cumin 2 Bay leaves Rosemary 4 Garlic cloves,med,fine chop 1 1/2 c Tomatoes,Italian-style 1/2 ts Black pepper,freshly ground 16 oz Tomato sauce 6 lb Beef,coarse grind 8 oz Tomato sauce,Mexican hot 2 Chicken breasts,large 1 cn Chiles,green,mild,whole Water 1 cn Jalapeno peppers,pickled 2 ts Salt 2 tb Hot pepper sauce,liquid 2 tb Oil,vegetable 1 tb Butter 2 Onions 3 Chiles,fresh whole green 3 Pork chops,coarse grind 1/2 c Mushrooms 10 tb Red chile,mild,ground 1/2 c Sauterne 1 ts Cayenne pepper 12 oz Beer 1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.)~ 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.~ 3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.~ 4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.~ 6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot.~ 7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Wheat and Meat Chili Categories: Chili Servings: 4 1 c Wheat kernels,whole 1/2 ts Oregano,dried,pref. Mexican 1/4 c Lard 2 ts Cumin 2 Onions 1 ts Salt 1 1/2 lb Beef,coarse grind 1/2 ts Chile caribe 2 tb Red chile,hot,ground 8 oz Green chiles,diced 2 tb Red chile,mild,ground 8 oz Tomato paste 3 Garlic cloves 32 oz Tomato juice 1. In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary.~ 2. Melt the suet or lard in a lrge heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.~ 3. Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice.~ 4. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Serendipity's Southern Chili Categories: Chili Servings: 8 4 tb Butter 3 Garlic cloves,medium,crushed 1 Onion,large,coarsely chopped 1 tb Black pepper,freshly ground 4 lb Beef,lean,hamburger grind 1 tb Salt 8 tb Red chile,hot,ground 1 tb Sugar 4 tb Red chile,mild,ground 1 cn Tomatoes,whole(12oz ea) 3 tb Cumin,ground 4 cn Kidney beans,w/H2O(16oz ea) 1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir in the remainig ingredients. Bring to a boil, then lower the heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible. Stir occasionally. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Authentic Texas Border Chili Categories: Chili Servings: 12 3 Tomatoes,med 1 lb Chorizo sausage or 1 Onion,Burmuda,lg,fine chop 1 lb Sausage,hot,non-Italian 1/4 ts Oregano,dried,pref. Mexican 4 Garlic cloves,med,fine chop 2 ts Paprika 2 ts Salt 5 Garlic cloves,lg,fine chop 4 tb Red chile,hot,ground 4 lb Beef shank,coarse grind 4 tb Red chile,mild,ground 1 tb Lard,butter,or bacon dripins 3 tb Cumin seeds 4 Scallions,in bunches,chopped Beer 5 Bell pepper(s) Water 5 Serrano chiles,fresh 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.~ 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Clyde's Chili Categories: Chili Servings: 8 3 tb Oil,cooking 4 tb Red chile,mild,ground 2 Onions 2 ts Cumin 3 lb Beef,coarse grind 1 ts Oregano,dried,pref. Mexican 2 tb Worcestershire sauce 2 ts Salt 3 Garlic cloves 16 oz Kidney beans 4 tb Red chile,hot,ground 15 oz Chili sauce 1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.~ 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bert Greene's Peppered Chili Categories: Chili Servings: 6 7 tb Butter 1/2 ts Paprika 2 Garlic cloves,med,fine chop 1/2 ts Cayenne pepper 4 Onions,finely chopped 1/2 ts Allspice 1 Bell pepper(s) 2 tb Chile caribe 1 1/4 lb Beef round,hamburger grind 1 ts Soy sauce 1 tb Oil,vegetable 1/2 ts Hot pepper sauce,liquid 1 1/2 lb Beef shoulder,2"x1/2" strips 6 Serrano chiles,frsh,fin chop 3 tb Red chile,mild,ground 1/2 c Red wine,dry 3 Tomatoes,lg,chopped 3/4 c Beef broth 1 ts Sugar 1 ts Salt 1 Bay leaves 1/2 ts Black pepper,freshly ground 4 Basil leaves,fresh,chopped 3 c Kidney beans,cooked,drained Thyme,dried 1. Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes.~ 2. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake 1/2 hour longer.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Australian Dinkum Chili Categories: Chili Servings: 8 1/2 lb Bacon,packaged 3 tb Red chile,mild,ground 2 tb Oil,vegetable 2 Garlic cloves,med,fine chop 2 Onions,med,coarsely chopped 1 tb Oregano,dried,pref. Mexican 1 Celery stalk,coarse chopped 1 ts Cumin,ground 1 Bell pepper(s) 2 cn Beer,pref. Aus.(12oz ea) 2 lb Top beef sirloin,1" cubes 1 cn Tomatoes,whole(14 1/2oz ea) 1 lb Beef,hamburger grind 3 ts Brown sugar 1 lb Pork,hamburger grind 1 Boomerang(opt but authentic) 4 tb Red chile,hot,ground 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Australian Dinkum Chili (Original recipe) Categories: Chili Servings: 8 500 g Walleroo bacon 31 1/2 g Tasmanian light red chile 2 tb Oil,vegetable 31 1/2 g Wooroorooka chile 1 Brown onion,medium,chopped 26 1/2 g Mount Isa dark red chile 1 White onion,chopped 140 g Oregano 2 Celery stalks,chopped 1 g Cumin(fluid measure) 1 Green pepper,diced Australian beer(740ml btl) 1 kg Kangaroo shank,red,coarse ch 1 cn Tomatoes,whole(4l ea) 500 g Kangaroo shank,gry,coarse ch Brown sugar(3 fluid drams) 500 g Emu ham,ground 1 Boomerang 2 Garlic cloves 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.~ 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.~ 3. Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add -!- GEcho 1.00/beta+ ! Origin: Old Pueblo BBS - Tucson Computer Society 602-744-2314 (1:300/2) ─ Area: Cooking ────────────────────────────────────────────────────────────── Msg#: 54 Date: 02-03-93 05:49 From: Michael Orchekowski Read: Yes Replied: No To: Kelley Werner Mark: Subj: CHILI 14 of 16 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: A Red Chili Nightmare Categories: Chili Servings: 4 1 c Pinto beans,dried 1 ts Paprika 5 c Water 1 Nutmeg,ground,whole 2 tb Lard 1 ts Cumin 1 tb Bacon drippings 2 ts Oregano,dried,pref. Mexican 1 Onion 4 tb Sesame seeds 12 oz Pork sausage,country-style 1 c Almonds,blanched,skins remov 1 lb Beef,coarse grind 12 Red chiles,whole dried or 4 Garlic cloves 1 1/2 c Chile caribe 1 ts Anise 1 1/2 oz Milk chocolate,small pieces 1/2 ts Coriander seeds 1 cn Tomato paste(6oz ea) 1/2 ts Fennel seeds 2 tb Vinegar 1/2 ts Cloves,ground 3 ts Lemon juice 1 Cinnamon stick,ground,1" 1 Soft tortilla,chopped 1 ts Black pepper,freshly ground Salt 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist.~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.~ 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.~ 5. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.~ 6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chile Caribe Categories: Chili Servings: 1 Chiles,dried 1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.~ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Old Style Enchiladas Categories: Chili Servings: 4 2 lb Hamburger 1 ts Sugar 16 oz Can tomatoes 1 ts Salt and pepper to taste 2 Lg. onions, chopped separate 1 Pkg. corn tortillas 16 oz Can kidney beans, drained 1 lb Cheese, grated 4 tb Chili powder (adjust to tast 1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat untill large enough for you. Stop with layer of onion and cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Texas Cheese Enchiladas Categories: Chili Servings: 4 12 Corn tortillas 2 Yellow onions, large, choppe 2 x Hortening (lard best) 2 x Hile powder or ground 4 tb Cooking oil 4 c Grated cheese---either Longh 2 x Lour Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use lard). Preheat the oven to 400. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Meat Bacon Rolls Categories: Appetizers Servings: 1 1/4 c Tomato juice 1 tb Lemon juice 1 Egg well beaten 1/4 ts Salt 1 c Crab meat drained and 1/4 ts Worcestershire sauce Flaked Dash pepper 1/2 c Dry fine bread crumbs 9 Slices bacon cut in half 1 tb Chopped parsley Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Chicken Triangles #1 Categories: Appetizers Servings: 1 1 lb Phyllo dough thaw if 2 1/2 tb Flour Frozen 1 ts Curry powder to taste 2 Whole chicken breasts 1 c Light cream Skinned and bonned 1/2 ts Salt 2 tb Butter 1/2 c Chopped walnut 1 tb Minced onion 1/2 lb Melted butter/margarine Bake chicken breasts, wrapped in buttered aluminum foil at 375 degrees for 45 minutes. Remove from from oven, unwrap and cool. Cut meast into small cubes; set aside. Melt butter in medium saucepan; add onion and cook 1 minute. Add flour and curry powder and cook over low heat 2 minutes, stirring constantly, until mixture is thick and smooth. Season with salt. Stir in chicken and walnuts. Remove from heat and let cool completely. To assemble; Place one sheet of phyllo on flat work surface. Cover remaining dough with damp towel and plastic wrap to prevent drying out. Brush with melted butter; top with two more sheets phyllo, buttering each. Cut sheet in half lengthwise; then cut each half crosswise into six equal parts. Spoon a heaping ts of chicken filling onto the end of each of the strips and form a triangle by folding right-hand corner to opposite side, as you would a flag. Continue folding until strip is used. Repeat whole process until all filling is used. Place triangles on greased baking sheet and brush lightly with melted butter. Triangles may be wrapped and refrigerated up to two days or frozen at this point. Bake at 400 degrees until golden brown and puffed about 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Chicken Triangles #2 Categories: Appetizers Servings: 1 1/2 c (4-oz) diced chicken 1/3 c Golden raisins Breast 1/4 c Chopped fine green onion 2 tb Flour 1/4 c Toasted chopped almonds 1/2 ts Salt 12 Sheets thawed phyllo dough 1 1/2 ts Curry powder 1/2 c Melted butter 2/3 c Evaporated milk Chutney/hot mustard sauce In a medium skillet, cook chicken in butter until no longer pink. Stir in flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in raisins, onions and almonds. To assembler traingles, place 1 sheet of phyllo dough on a flat surface and brush lightly with melted butter. Top this with 2 more sheets, buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep unused phyllo covered with a piece of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one corner of strip diagonally over filling so short edge meets the long edge, forming a right triangle. Continue folding over at right triangles to end of strip, forming a triangular shape package. Repeat process with remaining strips. Brush top of each triangle with butter. Place on baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve with chutney or hot mustard sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dried Beef Log Categories: Appetizers Servings: 2 1 pk (8-oz) cream cheese softened 1/3 c Chopped stuffed olives 1/4 c Grated parmesan cheese 2 1/2 oz Dried beef 1 tb Prepared horseradish Blend together the cream cheese, parmesan cheese and horseradish. Stir in stuffed olives. On waxed paper, shape mixture in two 6 inch rolls, 1 1/2 inches in diameter. Wrap and chill several hours or overnight. Roll each log in finely snipped dried beef. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Egg Roulade Categories: Appetizers Servings: 1 ----------------------------------FILLING---------------------------------- 1 md Fine chopped onion Dry 2 tb Olive oil 1 ts Grated lemon rind 1 md Size sweet red pepper cored 1/4 ts Salt Seeded and cut into 1/2 1/8 ts Sugar Inch dice 1/8 ts Pepper 1 pk (10-oz) frozen chopped 3/4 c Ricotta cheese drained Spinach thawed and squeezed ----------------------------------ROULADE---------------------------------- 1/4 c (1/2 stick) unsalted 1/4 ts Pepper Butter 6 Separated eggs 1/3 c Unsifted all purpose 1 1/4 c Grated parmesan cheese Flour 1 Egg white 1 1/3 c Warmed milk FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom withw ax paper; grease and lightly flour paper, tapping out any excess flour. Set aside. ROULADE: Melt butter in heavy saucepan over low heat. Stir in flour. Cook, stirring, until mixture is smooth and lightly colored. Gradually whisk in warm milk. Cook, stirring, over medium heat until mixture is quite thick, 4-5 minutes. Stir in pepper. Remove from heat. Beat egg yolks, one at a time, into milk mixture. Stir in 3/4 cup of the parmesan cheese. Transfer mixture to large bowl. Beat the egg whites in a large bowl until stiff peaks form. Carefully fold into the milk mixture. Spoon into the prepared pan, smoothing the top with a spatula. Sprinkle evenly with the remaining 1/2 cup cheese. Bake roulade in preheated hot oven for 15 minutes or until golden and cake tester inserted into center comes out clean. Carefully invert onto kitchen towel or wax paper. Remove the wax paper from the top of the roulade. Starting with a long side, roll up the roulade and towel together. Place the roll, seam-side down, on wire rack. Cool at room temperature 20 minutes. Unroll the roulade and remove the towel. Spread spinach filling down the length of the roulade, leaving a 2 inch border on one long side and a 1 inch border on each short end roll. Roll up, jelly-roll fashion, from the long side without a border. Wrap tightly with plastic wrap and refrigerate. Unwrap to serve chilled or at room temperature. Cut crosswise into slices. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Yucca with Feta Cheese Sauce Categories: Appetizers Servings: 1 4 Pieces of yucca root 1/2 c Vegetable oil 1/4 c Vegetable oil for frying 1/2 c Evaporated milk 2 tb Fine chopped hot chile 1/2 ts Lemon juice Pepper 1/4 c Chopped onion rinsed in 1/4 ts Salt Boiling water Peel yucca down to white flesh and place in boiling water and boil for 20 minutes. Remove yucca and let cool. When cool, cut yucca into slices, being sure to remove the tough center fibers. Pan fry in 1/4 cup vegetable oil until browned. The sauce can be prepared while the yucca is cooling. Mash feta cheese and egg yolks together using a fork. Mix in chile pepper and salt with beaters. Pour in the vegetable oil a little at a time while beating continuously. Add evaporated milk and lemon juice and beat well. Mix in onion. Serve as appetizer using the sauce for dipping or th yucca can be served as a side dish with the sauce poured over it. The onion can be place in a strainer and rinsed until tender in the boiling water from which the yucca was removed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Glazed Turkey Sausage Squares Categories: Appetizers Servings: 1 2 Beaten egg 2 cl Garlic, minced/pressed 2 ts Salt 1/2 c Fine dry bread crumbs 2 ts Dry mustard 2 lb Ground turkey 2 ts Ground coriander 3/4 lb Bulk pork sausage 1 ts Ground allspice 1/3 c Apple jelly 3/4 ts Pepper 1/3 c Chutney finely chopped 1 lg Fine chopped onion 1/3 c Raisins In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; blend in bread crumbs, turkey and sausage. Press meat mixture into an ungreased 10 x 13 inch rimmed baking pan. Bake in a 425 degree oven for 20-30 minutes or until firm and browned at edges. Let cool on a wire rack for 10 minutes. Holding meat, tip pan to drain off fat. In a small pan over medium heat, melt jelly with chutney; spread over meat. Cut into 1 inch squares, top each with a raisin, and serve warm. If made ahead, cover lightly and refrigerate for up to 2 days; or freeze for up to a month. Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree oven for about 8 minutes or just until hot. -----