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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CORN RELISH Categories: Relishes 99 Servings: 2 1 1/2 c Corn, frozen 1/4 c Minced red onion 1 ea Small red bell pepper, mince 3 Tb Honey 3 Tb Cider vinegar 1/2 ts Dry mustard 1/4 ts Dill seed (optional) 1 ea Salt and pepper Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SPRING VEGETABLE PIE Categories: Vegetables Cheese/eggs Servings: 6 1 1/2 Tb Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 Tb Minced fresh parsley 4 ea Eggs beaten 2 Tb Low fat milk 4 oz Crumbled feta cheese 1/4 ts Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: OUR MARMALADE Categories: Fruits 999 Servings: 1 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PERFECT APPLE BUTTER Categories: Fruits 999 Servings: 1 6 c Sweet apples, peeled, sliced 1 c Apple cider 1 Tb Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap and process in 10-minute boiling water bath. Makes 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TRADITIONAL CHUTNEY Categories: Relishes 99 Servings: 1 4 c Ripe mango 1/2 c Lime, seeded and chopped 1 c Yellow onions 1/2 c Grated fresh ginger 3 ea Cloves garlic, minced 3/4 c White raisins 2 c Light brown sugar 1 c Apple cider vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 1 Tb Whole mustard seed 1 ts Dried red pepper flakes 1 ts Ground cinnamon 1/4 ts Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ONION CHUTNEY Categories: Relishes 99 Servings: 1 6 c Chopped sweet onions 1/2 c Fresh lemon juice 2 ts Whole cumin seed 1 ts Whole mustard seed 1/2 ts Tabasco sauce 1/4 ts Red pepper flakes 2 ts Ground chili pepper 1/4 c Light brown sugar 1 ea Salt to taste Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: FAYE'S ZUCCHINI RELISH Categories: Relishes 99 Servings: 1 6 c Grated zucchini 3 c Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 Tb Coarse salt 1 1/4 c White vinegar 3 c Sugar 1/2 ts Dry mustard 1/2 ts Ground mustard 1/2 ts Ground tumeric 1 ts Celery seed 1/2 ts Fresh ground pepper Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: FRESH TOMATO SAUCE Categories: Sauces 999 Servings: 1 10 c Tomatoes 1 Tb Sugar 1 ts White pepper 1 ts Salt 2 c Fresh basil Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TOMATO SALSA Categories: Relishes 99 Servings: 1 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 Tb Chopped cilantro or parsley 1/2 ea Juice of lemon 1 ts Ground cumin 1/2 ts Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat Categories: Poultry Main dish 9 Servings: 6 2 Tb All purpose flour 1 Tb Non-fat powdered milk 1 1/4 c Skim milk 1/4 ts Salt 1 ea Pepper to taste 1/2 ts Dried leaf marjoram 1/2 ts Dried leaf thyme 1/2 c Celery, thinly sliced 1/2 c Sliced mushrooms 1 c Chicken broth 1 Tb Chicken broth 3 c Cooked rice 2 1/2 c Cubed cooked chicken 1 Tb Chopped fresh parsley 1/4 c Slivered almonds (optional) Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CATHY'S BAKED CHICKEN Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Chicken breasts, halved 1 c Fresh bread crumbs 1/2 ts Onion powder 1/2 ts Garlic powder 1/4 ts Cayenne pepper 1/8 ts Ground ginger 1/3 c Plain low-fat yogurt Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: COQ AU VIN Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Boneless chicken breast, hav 4 ts Low fat margarine 1/8 ts Garlic powder 1/8 ts Dried leaf thyme 1/8 ts Lemon pepper 1/2 ts Minced chives 1 Tb Chopped fresh parsley 1 Tb All purpose flour 4 oz Mushrooms, sliced 4 oz Pearl onions 1/4 c White wine Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND SWEET POTATOES Categories: Poultry Main dish Low-cal 999 Servings: 6 2 c Mashed, cooked sweet potatoe 2 Tb Brown sugar 1/2 ts Ground cinnamon 1/8 ts Ground nutmeg 1/3 c Skimmed evaporated milk 1/4 c Chicken broth 1/4 c Minced onion 1 ea 8 oz. can water chestnuts* 1 ea 10 oz. cream of chicken soup 1 ea OR white sauce chicken flav 3 c Cubed chicken 3 Tb Water *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND VEGETABLE CASSEROLE Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Chicken breasts, halved 4 ea Carrots, quartered 1 c Pearl onions 2 ea Celery stalks, large pieces 2 ea Potatoes, peeled, quartered 1/4 c Chicken broth 1 ea 10oz can cream of mushroom s 1/2 c Skim milk 1/4 ts Dried leaf thyme 1/8 ts Ground sage 1 ea Bay leaf Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry Main dish 9 Servings: 4 1/4 c Firmly packed brown sugar 2 Tb Cornstarch 1/4 c Vinegar 1 Tb Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 Tb Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CURRIED CHICKEN Categories: Poultry Main dish Low-cal 999 Servings: 6 3 ea Chicken breasts, halved 3 Tb All purpose flour 1 1/2 c Sliced onion 1 Tb Water 1 ea Apple, peeled, chopped 1/4 ts Curry powder 1/8 ts Ground ginger 1/8 ts Ground tumeric 1/2 ts Salt 1/8 ts Pepper 1 c Chicken broth 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SO EASY FISH Categories: Seafood Main dish Low-cal 999 Servings: 2 2 ea Fillets white fish, 8 oz 1/2 ts Oil 1/4 c Fresh bread crumbs 1 ts Grated parmesan cheese 1/8 ts Garlic powder 1/8 ts Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CRISPY BAKED FISH & HERBS Categories: Seafood Main dish Low-cal 999 Servings: 4 4 ea Fillets white fish, 1 lb 1 ea Egg white 1 Tb Water 1/2 c Cornflake crumbs 1/8 ts Lemon pepper 2 ts Chopped fresh parsley 1 ts Low fat margarine, melted Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: EGGPLANT MOZZARELLA Categories: Vegetables Main dish Low-cal 999 Servings: 9 1/2 c Chopped green onion 1/2 c Sliced mushrooms 1/4 c Water 2 c Spaghetti sauce 1/2 ts Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 Tb Water 1/2 c All purpose flour 1 ts Olive oil 1 c Low fat cottage cheese 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: RED CABBAGE II Categories: Vegetables Servings: 6 1 ts Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 Tb Sugar 1 1/2 Tb White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GINGERED CARROTS Categories: Vegetables Servings: 6 6 ea Medium carrots, 1" pieces 1 Tb Sugar 1 ts Cornstarch 1/8 ts Ground nutmeg 1/4 ts Ground ginger 1/4 c Orange juice 1 ts Low fat margarine Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ZIPPY CAULIFLOWER Categories: Vegetables Servings: 6 3 c Cauliflower 1/2 ts Low fat margarine 1 Tb All purpose flour 1/8 ts Red (cayenne) pepper 1/4 ts Salt 1/8 ts Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 Tb Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: POTATO CAKES Categories: Vegetables Appetizers Servings: 6 2 c Mashed potatoes 1 ea Egg white, slightly beaten 2 Tb Chopped onion 2 Tb All purpose flour 1/8 ts Salt 1 ea Pepper to taste 1 ts Oil In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SCALLOPED POTATOES Categories: Vegetables Servings: 6 2 lb Potatoes, peeled, sliced 1/3 c Chopped onion 3 Tb All purpose flour 1/2 ts Salt 1/4 ts Pepper 1 Tb Low fat margarine 3 c Skimmed milk, heated Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Categories: Vegetables Servings: 10 6 ea Large sweet potatoes 1 c Sugar 1/2 c Lightly packed brown sugar 1/4 ts Ground ginger 2 Tb Cornstarch 1 c Unsweetened pineapple juice 1 ts Lemon juice 1 Tb Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: OVEN FRENCH FRIES Categories: Vegetables Servings: 4 6 ea Medium potatoes 2 Tb Oil 1 ea 1 oz. Good Seasons Italian * 1 Tb Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ZUCCHINI & TOMATO CASSEROLE Categories: Vegetables Servings: 6 4 ea Zucchini, cubed 1 ea Pepper to taste 1 Tb Snipped chives 1 ts Low fat margarine 2 ea Large tomatoes, sliced 1 ts Dried leaf basil 1/2 c Shredded low fat cheddar Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: DUTCH APPLE CAKE Categories: Cakes Desserts 99 Low-cal Servings: 6 1 c All purpose flour 5 Tb Sugar 1 ts Baking powder 2 Tb Low fat margarine 2 ea Egg whites, slightly beaten 1/4 c Skim milk 1/2 ts Vanilla extract 4 c Sliced peeled apples 1 ts Ground cinnamon Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BEST OATMEAL COOKIES Categories: Cookies 999 Servings: 55 3/4 c Low ft margarine, room temp 1 c White sugar 1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten 1 1/2 c All purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/4 ts Ground nutmeg 1 1/2 c Oats, uncooked 1 c Raisins 1 ts Vanilla In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TZATZIKI Categories: Sauces Appetizers Servings: 10 4 c Yogurt, unflavoured 4 ea Cloves garlic, crushed 2 Tb Olive oil 1/2 ts Dried dillweed 1 ea Salt, pepper Place a piece of cheesecloth in a colander and pour in the yogurt. Drain for several hours. Place grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients, chill. Drizzle additional olive oil on top. Serve as a dip for vegetables, or a spread for bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: AVGOLEMONO SOUP (LEMON) Categories: Soups 999 Servings: 10 2 c Milk 2 Tb Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GARLIC SAUCE Categories: Sauces Appetizers Servings: 1 1 ea Large head of garlic 10 ea Slices white bread 1 c Olive oil 1/2 c White vinegar 1 Tb Lemon juice 3 Tb Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PASTA WITH GARLIC AND EGGS Categories: Main dish Cheese/eggs Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 Tb Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SAMBUCA ROMANA JAM Categories: Fruits 999 Servings: 1 5 c Crushed, fresh blueberries 1 ts Grated lemon rind 1/2 c Water 1/2 c Sambuca Romana 2 1/2 c Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GRAND MARNIER MARMALADE Categories: Fruits 999 Servings: 1 2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop 7 c Water 1 ts Grated fresh lemon rind 3/4 c Grand Marnier 1 ea Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: APPLE BRANDY BUTTER Categories: Fruits 999 Servings: 1 6 c Fresh unsweetened applesauce 1/2 c Calvados 1 c Sugar 1/2 c Orange blossom honey 1 Tb Ground cinnamon 1/4 ts Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PERFECT APPLE BUTTER Categories: Fruits 999 Servings: 1 6 c Sweet apples, peel and slice 1 c Apple cider 1 Tb Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Lamb Chops Categories: Main dish Meats Bar-b-q Servings: 4 1 c Red Current Jelly 1 c Poupon Mustard 1 ea Rack of Lamb 1 c White wine 1/2 c Butter 1/2 c Shallots (minced) 2 Tb Rosemary (crushed) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Resturant) Categories: Bar-b-q Main dish Meats Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q Main dish Meats Oriental Servings: 8 8 lb Pork Tenderloin (boneless) 1 1/3 c Soy Sauce 2/3 c Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 Tb Ground Ginger (fresh) 1 Tb MSG (if desired) 19 oz Bottled Bar-B-Q Sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spareribs with Mustard Sauce Categories: Bar-b-q Creole/caju Main dish Meats Servings: 8 10 lb Spareribs 1 c Salt 1 c Cummin 1 c Black Pepper 1/3 c Cayenne Pepper 1/3 c Minced Garlic 1 c Brown Sugar 1/3 c Ground Horseradish 1/3 c Yellow Mustard 1/4 c White Wine 1 c Honey Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pork Tenderloin with Hawiian Sauce Categories: Bar-b-q Main dish Meats Servings: 8 6 lb Pork Tenderloin 2 qt Reduced Pork Broth 1 c Brown Mustard 1 c Yellow Mustard 1/3 c Horseradish 1/3 c Ketchup 1/3 c Brown Sugar 4 ea Cloves Minced Garlic (large) 1/3 c Salt 1/3 c Cummin 1/3 c Black Pepper 16 ea Small Red Potatoes 4 ea Carrots (stripped) 1 cn Pineapple Rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Seafood Kabobs Categories: Appetizers Bar-b-q Seafood Meats Servings: 4 1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 c Honey 4 Tb Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q Main dish Meats Oriental Win Servings: 4 4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil 4 1/2 Tb Peanut Butter 4 Tb Brown Sugar 2 1/4 Tb Curry Powder 3/4 c Soy Sauce 1/2 Tb Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cajun Pork Roast Categories: Bar-b-q Creole/caju Main dish Meats Servings: 12 10 lb Boneless Boston Pork Roast 1 c Chopped Onion 3/4 c Choppped Garlic 1/2 c Tiger Sauce 1 ts Chopped Parsley 1/2 c Worcestershire Sauce 2 Tb Steak Sauce (Lea & Perrins) 2 1/2 Tb Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 Tb Brown Sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Beans Categories: Bar-b-q Vegetables Servings: 4 2 cn Pork & Beans (16 oz cans) 1/3 c Bottled Bar-B-Que Sauce 1/4 c Brown Sugar 1/4 c Golden Rasins 1/3 c Tart (Granny Smith) Apples 1/2 c Chopped Onion 8 ea Bacon Strips Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Onion Rings Categories: Appetizers Bar-b-q Vegetables Servings: 8 8 ea Large Onions 1 1/2 c All Purpose Flour 4 Tb Corn Meal 4 Tb Onion Powder 2 ts Salt 1 1/2 c Milk 1 ea Large Egg 1/2 c Water 1 Tb Orange Food Color Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spiced Chocolate Applesauce Cake Categories: Chocolate Fruits Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 ts Baking Soda 1 ts Cinnamon; Ground 1 ts Salt 3/4 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 1 ts Vanilla 1 c Applesauce 1 c Buttermilk 1/3 c ;Boiling Water --------------------------CHOCOLATE FLUFF FROSTING-------------------------- 2 oz Unsweetened Chocolate 1/2 c Confectioners' Sugar; Sifted 1/4 c Butter Or Margarine;Softened 1 ts Vanilla 2 ea Egg Whites; Large 1 c Confectioners' Sugar; Sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: West Haven Chocolate Cake Categories: Chocolate Cakes Fruits Desserts Servings: 16 8 oz Dates; Pitted, Chopped 1 ts Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 Tb Cocoa; Baking 1/2 ts Salt 1 c Shortening; Vegetable 1 c Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Victory Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 1/4 ts Baking Soda 3/4 ts Salt 3/4 c Shortening; Vegetable 1/3 c Sugar 1 1/2 c Corn Syrup; Dark 3 ea Eggs; Large, Separated 1 1/2 ts Vanilla Extract 1 c Coffee; Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1 1/2 c Sugar 1 c Flour; Unbleached, Sifted 3/4 c Whole Wheat Flour; Stirred 2 ts Baking Soda 1 ts Salt 1 c Butter Or Regular Margarine 1 c ;Water 1/4 c Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 c Sour Cream -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 6 ts Milk 1/4 c Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 ts Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mayonnaise Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 3 c Flour; Unbleached, Sifted 1/3 c Cocoa; Baking 3 ts Baking Soda 1/2 ts Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c ;Cold Water 1 1/2 ts Vanilla Extract -------------------------FLUFFY CHOCOLATE FROSTING------------------------- 1 c Brown Sugar; Packed 3 Tb Half And Half Or Light Cream 3 Tb Butter Or Regular Margarine 1/3 c Chocolate Chips; Semisweet 1/2 ts Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Black Magic Cake Categories: Chocolate Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 2 c Sugar 3/4 c Cocoa; Baking 2 ts Baking Soda 1 ts Baking Powder 1 ts Salt 2 ea Eggs; Large 1/2 c Vegetable Oil 1 c Coffee; Black, Strong 1 c Buttermilk 1 ts Vanilla Extract --------------------------HUNDRED DOLLAR FROSTING-------------------------- 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 c Confectioners' Sugar 1 Tb Vanilla 1 Tb Lemon Juice 1 c Walnuts; Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zucchini Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/4 c Cocoa; Baking 1 ts Baking Soda 1 ts Salt 1/2 c Butter Or Regular Margarine 1/2 c Vegetable Oil 1 3/4 c Sugar 2 ea Eggs; Large 1 ts Vanilla Extract 1/2 c Buttermilk 2 c Zucchini; Unpeeled, Grated 6 oz Semisweet Chocolate Chips 3/4 c Walnuts; Chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Beet Chocolate Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 1 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Sugar 3 ea Eggs; Large 1 c Vegetable Oil 1 1/2 c Beets; Pureed 2 oz Unsweetened Chocolate; * 1 ts Vanilla Extract 1 x Confectioners' Sugar; Sifted * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Sauerkraut Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 2 1/4 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 1 ts Baking Powder 1 ts Baking Soda 1/4 ts Salt 2/3 c Butter Or Regular Margarine 1 1/2 c Sugar 3 ea Eggs; Large 1 ts Vanilla 1 c ; Water 2/3 c Sauerkaraut; * -------------------------CREAMY CHOCOLATE FROSTING------------------------- 1 oz Semisweet Chocolate 3 oz Cream Cheese; Softened 1 Tb Milk 1 c Confectioners' Sugar 1/8 ts Salt 1/2 ts Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Chocolate Layer Cake Categories: Chocolate Cakes Desserts Servings: 12 2 c Flour; Unbleached, Sifted 2 c Sugar 1 1/4 ts Baking Soda 1/2 ts Baking Powder 1 ts Salt 1/4 c Vegetable Shorteneing 3/4 c Sour Cream 1 ts Vanilla Extract 2 ea Eggs; Large 1 c ;Water 4 oz Baking Chocolate ----------------------------------FROSTING---------------------------------- 1/3 c Butter Or Regular Margarine 3 c Confectioners' sugar 1/2 c Sour Cream 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old World Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 1/2 c Cake Flour; Sifted 1 1/4 c Sugar 1/3 c Cocoa; Baking 1 Tb Instant Coffee 1 1/3 ts Baking Soda 3/4 ts Salt 2/3 c Vegetable Shortening 1 c Buttermilk 1 ts Vanilla Extract 2 ea Eggs; Large --------------------------SWEETENED WHIPPED CREAM-------------------------- 1 c Heavy Whipping Cream 2 Tb Sugar 1 ts Vanilla Extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Egyptian Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 3/4 c Flour; Unbleached, Sifted 2 ts Baking Powder 1 ts Cinnamon; Ground 1/8 ts Cloves; Ground 4 oz Semisweet Chocolate 1/2 c ; Brewed Strong Coffee 1/2 c Butter Or Regular Margarine 1 c Sugar 2 ea Eggs; Large 1 ts Vanilla Extract 1/2 c Milk ---------------------------CINNAMON WHIPPED CREAM--------------------------- 2 c Heavy Whipping Cream 1/4 c Sugar 2 ts Vanilla Extract 1/2 ts Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mile-High Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 ts Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 ts Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 ts Vanilla Extract 1 ts Lemon Juice 3 Tb Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream Cheese Chocolate Cake Categories: Chocolate Cheese/eggs Cakes Desserts Servings: 12 2 c Cake Flour; Sifted 1 1/2 ts Baking Soda 1 ts Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 ts Vanilla Extract 6 c Confectioners' Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 ea Eggs; Large 3/4 c Milk 1 Tb Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Vinegar Cake Categories: Chocolate Cakes Desserts Servings: 9 1 1/2 c Flour; Unbleached, Sifted 1 c Sugar 3 Tb Cocoa; Baking 1 ts Baking Soda 1/2 ts Salt 1 ts Vanilla Extract 1 Tb Vinegar 5 Tb Butter Or Regular Margarine 1 c ;Water --------------------------MOCHA CHOCOLATE FROSTING-------------------------- 1 3/4 c Confectioners' Sugar 3 Tb Cocoa; Baking 3 Tb Butter Or Regular Margarine 3 Tb Coffee; Brewed, Hot 1/2 ts Vanilla Extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Sauce Piquant Categories: Cajun Main dish Poultry Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 Tb Lea & Perrins 8 Tb Louisiana hot sauce 1 ts Dried mint, crushed 6 Tb Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Liver in Mustard Sauce Categories: Cajun Main dish Meats Servings: 4 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 c Shallots, chopped 1 c Dry white wine 1 Tb Creole or poupon mustard Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Ribs Categories: Cajun Main dish Meats Servings: 4 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 ts Chili powder 1 ts Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Pork Chops Categories: Cajun Main dish Meats Servings: 8 1/2 c Water 1/4 c Vinegar 2 Tb Dry mustard 3 Tb Brown sugar 4 Tb Chili sauce 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blackened (Cajun) Arctic Char Categories: Cajun Main dish Fish Servings: 4 1 ea Arctic char - 1 kg(4.5 lbs) 6 Tb Butter 2 ea Lemons, cut into wedges 1 Tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jim Echols' Cajun Spice Categories: Cajun Sauces Servings: 6 1 Tb Paprika 1 ts Salt 1 ts Onion powder 1 ts Cayenne powder 1 ts Garlic powder 1 ts Crushed chilies 1 ts Ginger powder 3/4 ts White pepper 3/4 ts Black pepper 1/2 ts Thyme 1/2 ts Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Newburg Categories: Cajun Main dish Fish Servings: 8 2 Tb Butter 2 Tb Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 ts Salt 1/4 ts Pepper 2 Tb Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 ts Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Maque Choux Categories: Cajun Main dish Poultry Servings: 4 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 ts Salt 1 ts Sugar 1 x Black pepper 2 Tb Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Yeola's Bread Pudding Categories: Cajun Desserts Servings: 6 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz) 1 c Water 2 Tb Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bread Pudding with Whiskey Sauce Categories: Cajun Desserts Servings: 8 -------------------------------BREAD PUDDING------------------------------- 4 ea Slices stale bread 4 Tb Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 Tb Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) -------------------------------WHISKEY SAUCE------------------------------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Beans and Rice Categories: Cajun Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 ts Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Boiled Crabs Categories: Cajun Main dish Fish Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mayonnaise Categories: Cajun Sauces Servings: 2 2 ea Egg yolks 1 ts Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Smothered Round Steak Categories: Cajun Main dish Meats Servings: 4 2 lb Round steak 2 ts Salt 1/2 ts Ground black pepper 1 ts Ground red pepper 1 ts Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Patout's Boiled Crawfish Categories: Cajun Main dish Fish Servings: 8 --------------------------------FOR THE BOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Boiled Crawfish -- Justin Wilson Categories: Cajun Main dish Fish Servings: 10 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Patout's Hot Crab Dip Categories: Cajun Appetizers Servings: 1 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 ts Dried basil 1 ts Dried thyme 2 ts Salt 2 ts Ground black pepper 1 ts Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crawfish Chili Categories: Cajun Main dish Meats Fish Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 ts Garlic, chopped fine 2 ts Salt 1 Tb Soy sauce 1 ts Cayenne pepper 1 ts Dried mint 1 Tb Dried parsley 3 Tb Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 ts Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Creole Categories: Cajun Main dish Fish Servings: 6 2 lb Fresh shrimp, heads off 1 qt Water 1/2 c Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 ts Salt 1 ts Ground red pepper 1/2 ts Ground black pepper 1/2 ts Ground white pepper 1 Tb Fresh thyme or 2 t dried 1 Tb Fresh basil or 2 t dried 1 1/2 ts Sugar 5 ea Bay leaves 1 c Green onions, chopped 1 c Parsley, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blackened Redfish Categories: Cajun Main dish Fish Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 Tb Sweet paprika 2 1/2 ts Salt 1 ts Onion powder 1 ts Garlic powder 1 ts Ground cayenne pepper 3/4 ts Ground white pepper 3/4 ts Ground black pepper 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chicken Wings Categories: Cajun Appetizers Poultry Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Pork Chops Categories: Cajun Main dish Meats Servings: 6 2 ea Med. apples coarsely chopped 7 Tb Unsalted butter 3 Tb Light brown sugar 1 ts Vanilla extract 1/2 ts Ground nutmeg -------------------------------SEASONING MIX------------------------------- 1 Tb Salt 1 ts Onion powder 1 ts Ground cayenne pepper 3/4 ts Garlic powder 1/2 ts White pepper 1/2 ts Dry mustard 1/2 ts Rubbed sage 1/2 ts Ground cumin 1/2 ts Black pepper 1/2 ts Dried thyme leaves ---------------------------PORK CHOP INGREDIENTS--------------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 ts Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice, Apple and Raisin Dressing Categories: Cajun Main dish Servings: 8 -------------------------------SEASONING MIX------------------------------- 2 ts Salt 1 1/2 ts White pepper 1 ts Garlic powder 1 ts Dry mustard 1 ts Ground cayenne pepper 1/2 ts Black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c Vegetable oil 1 c Chopped onions 1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted 1/2 c Raisins 4 Tb Unsalted butter 1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gingersnap gravy Categories: Cajun Sauces Servings: 6 -------------------------------SEASONING MIX------------------------------- 1 ts Black pepper 1/2 ts Salt 1/2 ts White pepper 1/2 ts Ground ginger 1/2 ts Dried thyme leaves 1/4 ts Rubbed sage 1/4 ts Ground cayenne pepper 1/8 ts Ground cumin ------------------------------MAIN INGREDIENTS------------------------------ 2 Tb Chicken, pork, or beef fat 2 Tb Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 ts Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 ea Gingersnap cookies 1 ts Light brown sugar, to taste 1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Big Mamou on Pasta Categories: Cajun Main dish Servings: 6 -----------------------------------PASTA----------------------------------- 6 qt Hot water 1/4 c Vegetable oil 3 Tb Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 ts Dried thyme leaves 1 1/4 ts Ground cayenne pepper 1 ts White pepper 3/4 ts Black pepper 1/2 ts Dried sweet basil leaves -----------------------------------SAUCE----------------------------------- 1 lb Unsalted butter plus 4 Tb Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 ts Minced garlic 3 1/4 c RICH chicken stock (see note 2 Tb Worcestershire sauce 1 Tb Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 Tb Sugar 2 c Green onions,chopped vy fine ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 Tb Salt 1 1/2 ts White pepper 1 1/2 ts Garlic powder 1 1/4 ts Ground cayenne pepper 1 ts Black pepper 1 ts Cumin (optional) 1/2 ts Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecue Sauce Categories: Cajun Sauces Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 ts Black pepper 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts White pepper 1/2 ts Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 Tb Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 Tb Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 Tb Minced garlic 1 ts Tabasco sauce 4 Tb Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Louisiana Roast Beef Categories: Cajun Main dish Meats Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 Tb Unsalted butter 1 ts Salt 1 ts White pepper 3/4 ts Black pepper 3/4 ts Minced garlic 1/2 ts Dry mustard 1/2 ts Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cajun Prime Rib Categories: Cajun Main dish Meats Servings: 6 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 Tb Plus 1 tsp, salt 1 Tb Plus 2 tsp, white pepper 1 Tb Plus 2 tsp, fennel seeds 1 Tb Plus 3/4 tsp, black pepper 2 1/2 ts Dry mustard 2 1/2 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stroganoff Sandwich Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 1 1/2 c Cheddar, Md. Sharp, Grated 1 c Sour Cream 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * 2 tb Onion; Grated 1 tb Worcestershire Sauce * Seed and chop 1 medium Green Bell Pepper. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Open-Faced Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable Servings: 6 16 oz Cream Cheese; 2 Pks 1/2 c Ginger Ale 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices 2 tb Onion; Grated 2 tb Worcestershire Sauce * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese Fish Main dish Sandwiches Servings: 4 1 lb Salmon; 1 Cn 10 oz Cheddar; Md, * 1/4 c Mayonnaise 1 tb Onion; Grated 1 tb Lemon Juice * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Burgers Categories: Cheese Eggs Main dish Sandwiches Seafoo Servings: 4 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deviled Ham Muffins Categories: Cheese Fruits Main dish Meats Sandwiche Servings: 12 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 ts Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese Eggs Sandwiches Vegetables Servings: 6 1 1/2 c Mushrooms; Fresh, Chopped 1 ea Egg; Lg, Beaten 1 ts Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley 2 tb Butter; Melted Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese Eggs Main dish Sandwiches Vegetable Servings: 8 8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 2/3 c Milk; Evaporated 1 1/2 ts Salt 1/4 ts Pepper 3 ea Sandwich Buns Or Rolls; * 3 tb Onion; Grated 3 tb Mustard; Prepared * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Cheddar Toast Categories: Breads Cheese Eggs Main dish Servings: 6 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: French Toast Cheddar Sandwiches Categories: Breads Cheese Eggs Main dish Sandwiche Servings: 4 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Stuffed Franks In Buns Categories: Cheese Main dish Meats Sandwiches Servings: 6 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted 1 tb Mustard; Prepared Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. -----------------------------------------------------------------------------