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- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Baked In A Barrel
- Categories: Beef
- Servings: 6
-
- 2 lb Ground beef chuck 2 ea Large pineapples
- 2 ea Med onions, chopped 3 ea Cloves garlic, minced
- 2 T Cooking fat or oil 1 t Salt
- 1 t Ground ginger 1/2 t Seasoned salt
- 1/4 t Freshly ground pepper 1/2 c Coffee brandy
- 1 c Diced fresh pineapple 1 c Canned mandarine orange s
- 1/4 c Madarine liqueur 18 ea Fresh mushrooms
- 3 T Butter 18 ea Strips of pimiento
- 3 c Cooked rice
-
- Cut tops from pineapples. With a sharp knife, hollow out fruit,
- leaving about 3/4 inch pineapple on sides and bottom. (Be careful not
- to cut through outside shells.) Dice 1 cup pineapple. (Use remainder
- for salad or dessert) Cook onions and garlic in cooking fat in large
- frying-pan 5 minutes, stirring occasionally. Add ground beef, salt,
- ginger, seasoned salt and pepper. Cook over medium heat, stirring
- occasionally, until ground beef begins to brown. Warm brandy in small
- pan over low heat, ignite and pour over beef mixture, lifting pan from
- heat and shaking until flame dies. Continue cooking for 8 to 10
- minutes. Remove from heat; add 1 cup diced pineapple, orange segments
- and mandarine liquer, stirring carefully to mix. Fill pineapple
- shells (barrels) with beef and fruit mixture. Place filled fruit
- upright in foil lined pan. Bake in a moderate oven (350 degrees F.)
- for 35 minutes. Meanwhile remove stemms from mushrooms, slightly
- hollowing out caps. Cook caps in butter in small frying-pan about 3
- minutes. Curl up each pimiento strip and place in mushroom cap. To
- serve, set both "Barrels" on warm plater, spoon beef mixture over rice
- on individual dinner plates and garnish each serving with 3 stuffed
- mushroom caps.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Burgundy Stew
- Categories: Beef
- Servings: 2
-
- 2 ea Slices bacon 4 t Unbleached flour
- 1/2 t Instant beef bouillon 1/4 t Dried basil, crushed
- 1/2 lb Stew meat, 1/2-inch cubes 7 1/2 oz Canned tomatoes, cut up
- 1/4 c Dry red wine 1/2 c Frozen pearl onions
- 8 ea Small whole fresh mushrooms
-
- In a 1-quart casserole micro-cook bacon, loosely covered, on 100%
- power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving
- drippings in casserole. Crumble bacon and set aside. Stir flour,
- bouillon granules, and basil into drippings. Add beef, UNDRAINED
- tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for
- 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring
- twice. Stir in onions and mushrooms. Micro-cook, covered, on 50%
- power for 12 to 18 minutes or til meat and vegetables are tender,
- stirring twice. Sprinkle crumbled bacon atop and serve.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Jerkey #1
- Categories: Beef Appetizers Snacks
- Servings: 30
-
- 1 1/2 lb Flank steak
-
- Select a 1/2 inch think flank or top round steak. trim away all fat
- then partially freeze until firm. Slice across the grain in a 1/4 to
- 1/2 inch wide strips. Place meat strips in a shallow dish or heavy
- plastic bag. Add soy or terriyaki sauce to cover meat. If desired
- onion or garlic powder or Worcestershire sauce may be added. Toss to
- coat each piece. Cover and refrigerate several hours or over night.
- Lift meat from marinade, drain will then air dry for a couple of
- hours. Arrange meat strips in single layer on fine wire screen or cake
- cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly
- smoke-cook in smoker until meat is completely dried. Store in
- air-tight container. Serve as a snack or appetizer.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Pita, Greek Style
- Categories: Beef
- Servings: 12
-
- 2 lb Ground beef 1 ea Med. onion, chopped
- 4 ea Small cloves garlic, minced 1/2 lb Fresh mushrooms, sliced
- 1 ea Bay leaf 1 1/4 t Salt
- 1/2 t Chili powder 1/2 t Cumin powder
- 1/4 t Cinnamon, ground 8 oz (1 cn) tomato sauce
- 1/3 c Burgundy or rose wine 1 ea Large egg
- 8 oz (1 pk) cream cheese,softened 1 c Creamed cottage cheese
- 1/2 c Crumbled feta cheese 1/2 c Unsalted butter
- 8 oz (1/2 pk) phyllo leaves ** 1/4 c Dry bread crumbs
- 1 x Parlsey sprigs 12 ea Cherry tomatoes
- 1 x Fresh fruit kabobs (opt.)
-
- * Unsalted margarine, melted, can also be used. ** Phyllo
- Leaves are greek pastry and they should be defrosted.
- ~---------------------------------------------------------------------
- ~--- Combine ground beef, onion and garlic in a large frying-pan;
- cook, stirring frequently until beef loses pink color. Pour off
- drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder,
- and cinnamon; cook, stirring frequently, until mushrooms are tender
- about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10
- minutes, stirring occasionally. Remove bay leaf. Cool while preparing
- cheese filling. Combine egg and cream cheese in medium bowl, beat
- with electric mixer until smooth. Stir in cottage and feta cheeses
- and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan
- with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry
- will come up over edges of pan.) Brush pastry with butter. Layer
- with 3 more pastry sheets, brushing each with butter. Sprinkle bread
- crumbs evenly over top. Spoon 1/5 of meat filling in layer over
- crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet
- over cheese filling, crinkling to fit inside dimensions of pan; brush
- with butter and layer with 1/5 of the meat and 1/5 to the cheese
- fillings. Repeat with 3 more pastry sheets, crinkling each, brushing
- with butter and topping with fillings. Turn bottom pastry ends up
- over filling. Place remaining 8 pastry sheets smoothly over top,
- brushing each with butter. Using spatula, tuck top pastry sheets
- around inside edges of pan. With sharp knife, score top lightly in
- half lengthwise and sixths crosswise. (Do not cut through) Bake in
- moderate oven (350 degrees F.) 1 hour or until top is golden brown.
- Cool at least 10 minutes before cutting along scored lines. Place a
- cherry tomato on each of 12 small wooden picks and insert pick in
- center of each serving. Garnish with parsley. Garnish individual
- servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To
- make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe,
- whole strwberries or other fruits in season on small wooden skewers.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Roast With Mushroom Stuffing
- Categories: Beef Main dish
- Servings: 6
-
- 1 x -----------roast------------ 1/2 t Salt
- 1/4 t White pepper 2 lb Flank steak
- 1 t Mustard; dijon style 1 x -----mushroom stuffing------
- 2 T Vegetable oil 1 ea Onion; small, chopped
- 4 oz Mushroom pieces; * 1/2 c Parsley; chopped
- 2 T Chives; chopped 1 T Tomato paste
- 1/2 c Bread crumbs; dried 1/4 t Salt
- 1/4 t Pepper 1 t Paprika
- 1 x -----------gravy------------ 3 ea Bacon; strips, cubed
- 2 ea Onions; small, fine chopped 1 c Beef broth; hot
- 1 t Mustard; dijon style 2 T Tomato catsup
-
- * Mushrooms should be 1 4 oz can of mushroom pieces drained and
- chopped.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Lightly salt and pepper flank steak. Spread one side with
- mustard. To prepare stuffing, heat vegetable oil in a frypan, add
- onion and cook for 3 minutes, until lightly browned. Add mushroom
- pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste,
- and bread crumbs. Season with salt and pepper and paprika. Spread
- stuffing on mustard side of the flank steak, roll up jelly-roll
- fashion and tie with thread or string. To prepare gravy, cook bacon in
- a Dutch oven until partially done. Add the meat roll and brown on all
- sides, approximately 10 minutes. Ad onions and saute for 5 minutes.
- Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
- Remove meat to a preheated platter. Season pan juiceswith mustard.
- Salt and pepper to taste; stir in catsup. Serve the gravy separately.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Shreds with Green Pepper
- Categories: Hot & spicy Main dish Beef
- Servings: 4
-
- 1 lb Flank steak 2 ea Medium bell peppers
- 1 ea Clove garlic 4 T Peanut oil
- 1/4 t Salt 1 x -----------sauce------------
- 1/4 c Stock 1 t Thin soy sauce
- 1 t Chili paste with soybean 1 t Sherry wine
- 1 1/2 t Thin cornstarch paste; *
-
- * Approx.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- +++++ Remove membrane from flank steak. If it is a thick slab of
- meat, slice with grain into thin sheet about 1/4" thick. Slice across
- grain into matchsticks about 2 1/2" long. Halve and core bell pepper;
- scald pepper halves until color turns bright green; plunge in cold
- water to stop cooking process. Slice pepper thinly to match cooked
- meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce
- ingredients. Stir-frying: Heat wok as hot as possible. Add garlic
- and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil;
- stir. Add half of flank steak; toss and stir briskly to coat with oil
- and prevent scorching of meat. When meat begins to shrivel, remove
- to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining
- meat. Add peppers, sauce, other beef; toss briskly for about 1 minute
- until sauce evaporates. Serve. Garnishing note: Time and inclination
- permitting, deep-fry about 12 shrimp chips. Arrange on serving
- platter around beef and peppers.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Strips And Carrots
- Categories: German Beef Vegetables
- Servings: 4
-
- 1 lb Carrots 2/3 c Carbonated soda water
- 1 c White wine 1 t Salt
- 1/4 t Sugar 1 lb Sirloin steak
- 2 T Vegetable oil 2 ea Onions; small, diced
- 1/4 t White pepper 1/2 c Heavy cream
- 1 T Parsley; chopped
-
- Peel carrots and cut into thin slices (crosswise at a slant). Place
- in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover
- and simmer for 25 minutes or until tender. Meanwhile cut the meat
- into very thin slices. Heat the vegetable oil and saute the onions
- about 5 minutes. Add the beef slices; cook for 5 minutes, stirring
- often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and
- onions to the carrots. Mix carefully. Stir in the cream. Heat
- through but DO NOT boil. Correct seasonings if necessary. Sprinkle
- with chopped parsley and serve.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef Stroganoff
- Categories: Beef
- Servings: 4
-
- 1 T Vegetable oil 1 lb Sirloin steak *
- 8 oz Fresh mushrooms, sliced 1/4 c Water
- 2 T Unbleached flour 1 t Dry mustard
- 1 t Salt 1/4 t Pepper
- 1 c Dairy sour cream 2 c Hot cooked rice or noodle
- 1 ea Medium onion, sliced
-
- * Sirloin Steak is to be boneless and sliced into thin strips.
- ~---------------------------------------------------------------------
- ~---- Stir oil and meat in 2-Qt casserole until beef is coated. Cover
- and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to
- 5 Minutes. Remove meat from casserole; reserve meat and juices. Add
- mushrooms and onion to meat juices. Cover and microwave until
- mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly
- covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and
- pepper. Microwave uncovered to boiling, 30 seconds. Boil until
- thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave
- uncovered until hot, about 1 minute. Serve over hot cooked rice or
- hot cooked noodles.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef With Caper Sauce
- Categories: Beef
- Servings: 12
-
- 4 lb Beef eye of round roast 1/2 c Cooking oil
- 1/2 c Tomato paste 1/4 c Imported soy sauce
- 1/4 c Red wine vinegar 2 T Crushed rosemary
- 2 t Salt 1 x Pepper to taste
- 1 x Caper sauce 1 x Paprika
- 1 x Tomato roses 1 x Green onions
- 1 x Parsley 1 x Rye bread
-
- Place roast in utility dish. Combine oil, tomato paste, soy sauce,
- vinegar, rosemary, salt and pepper; pour over roast, cover and
- marinate in the refrigerator for 2 hours or overnight. Remove roast
- from marinade; wipe with absorbent paper. Place roast, fat side up,
- on rack in open roasting pan. Roast in moderate oven (350 degrees F.)
- 18 to 20 minutes per pound or to an internal temperature of 150
- degrees F. for medium-rare. Chill roast and slice. Arrange slices of
- cold roast beef in an overlapping pattern on a serving platter; spoon
- caper sauce down center. Sprinkle with paprika and garnish with tomato
- roses, green onions and parsley. Serve with rye bread. NOTE: To serve
- as appetizer, cut cooked roast beef into cubes and serve on small
- wooden picks inserted in cabbage head or fruit. Dip beef cubes in
- Caper Sauce.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beef With Hot Sauce
- Categories: Beef Sauces
- Servings: 8
-
- 3 lb Beef chuck roast 1/2 c Chopped onion
- 1/2 c Chopped celery 1/2 c Chopped green pepper
- 1 x Water 1 1/2 c Catsup
- 3 T Hot taco sauce 2 T Brown sugar
- 2 T Vinegar 2 ea Cloves garlic, minced
- 1 ea Bay leaf 1 t Salt
- 1 t Dry mustard 1 t Chili powder
- 8 ea Hamburger buns
-
- Place meat, onion, celery and green pepper in Dutch oven; cover with
- water. Cover tightly and cook slowly 2 1/2 to 3 hours or until
- tender. Remove meat; cool, shred and return to cooking liquid. Add
- catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt,
- mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve
- on buns.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Beer Batter Fried Veggies 'N' Things
- Categories: Appetizers
- Servings: 4
-
- 1 x Oil 1 ea Env. golden onion soup mix
- 1 c Unbleached all-purpose flour 1 t Baking powder
- 2 ea Large eggs 1/2 c Beer, any regular beer
- 1 T Prepared mustard 1 x Vegies 'n' things *
-
- * Sugguested Veggies 'n' Things:
- ~---------------------------------------------------------------------
- ~---- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in
- large bowl, beat golden onion recipe soup mix, flour, baking powder,
- eggs, mustard and beer until smooth and well belnded. Let batter
- stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then
- carefully drop into hot oil. Fry, turning once, until golden brown;
- drain on paper towels. Serve warm. Makes about 4 cups vegies 'n'
- things.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bell Pepper Rajas
- Categories: Appetizers Mexican Cheese
- Servings: 6
-
- 1/2 ea Green bell pepper; * 1/2 ea Red bell pepper; *
- 1/2 ea Yellow bell pepper; * 3/4 c Montery jack cheese;shredded
- 2 T Chopped ripe olives 1/4 t Red pepper; crushed
-
- * Peppers should be seeded and cut into 6 strips each.
- ~---------------------------------------------------------------------
- ~--- Cut bell pepper strips crosswise into halves. Arrange in
- ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X
- 2-inches. Sprinkle with cheese, olives and red pepper. Set oven
- control to broil. Broil peppers with tops 3 to 4 inches from heat
- until cheese is melted, about 3 minutes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Berghoff Ragout (Ragout a la Berghof)
- Categories: Beef German Main dish
- Servings: 8
-
- 3/4 c Butter 3 1/2 lb Round steak; bonless *
- 1 c Onion; chopped 1 1/2 c Green bell pepper; chopped
- 1 lb Mushrooms; sliced 1/2 c Unbleached flour
- 2 c Beef broth; canned/homemade 1 c White wine; dry
- 1 t Salt 1 t Worcestershire sauce
- 1 x Tabasco sauce; to taste
-
- * Round steak should be cut into thin strips.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Melt 1/2 cup butter in a large frypan. Brown meat over
- medium-high heat. Remove browned meat. In remaining butter, saute
- onion for 2 minutes. Add green bell pepper and mushrooms. Cook an
- additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add
- beef broth; cook until thickened. Stir in wine and seasonings. Add
- meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour,
- until meat is tender. Serve with buttered noodles or dumplings.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bernaise Sauce
- Categories: Sauces
- Servings: 6
-
- 2 T White wine vinegar 1/4 c Dry white whine or vermouth
- 2 T Tarragon leaves chopped 2 ea Shallots, minced
- 3 ea Egg yolks 1/3 c Butter
- 1 x Salt and pepper to taste
-
- Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
- Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
- Set aside to cool to lukewarm. Strain mixture into small bowl; whisk
- in egg yolks. In 2-cup glass measure or similar microwaveable bowl,
- melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk
- mixture into butter. Microwave, uncovered, at medium 30 to 90
- seconds. Whisk every 15 seconds. Cook only until mixture starts to
- thicken. Season to taste with salt and pepper.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Best Banana Bread
- Categories: Desserts
- Servings: 1
-
- 1/2 c Butter 1 c Sugar
- 2 ea Eggs, beaten 4 ea Bananas, finely crushed
- 1 1/2 c Flour 1 t Soda
- 1/2 t Salt 1/2 t Vanilla
-
- Cream together butter and sugar. Add eggs and crushed bananas.
- Combine well. Sift together flour, soda and salt. Add to creamed
- mixture. Add vanilla. Pour into greased and floured loaf pan. Bake
- at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1
- Loaf.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: BEST OATMEAL COOKIES
- Categories: Cookies
- Servings: 55
-
- 3/4 c Low ft margarine, room temp 1 c White sugar
- 1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten
- 1 1/2 c All purpose flour 1 t Baking soda
- 1 t Ground cinnamon 1/4 t Ground nutmeg
- 1 1/2 c Oats, uncooked 1 c Raisins
- 1 t Vanilla
-
- In a large mixing bowl, beat margarine and sugars until light and
- fluffy. Add egg whites. In a medium size bowl, combine flour, baking
- soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins
- and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough
- into a ball and place on an ungreased cookie sheet. Grease the bottom
- of a glass with margarine, dip glass in sugar and use to flatten ball
- of dough. continue, leaving adequate space between cookies. Bake 10
- min. Cool on racks. Cal: 61, fat: 1 g.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Black Bean Soup with Sour Cream and Mango Salsa
- Categories: Soups Appetizers
- Servings: 4
-
- 2 c Black turtle beans 1 c Diced onion
- 1 ea Diced carrot 2 ea Diced celery stalks
- 3 ea Strips of bacon 2 c Chicken stock
- 1 ea Salt and pepper 4 ea Bay leaves
- 1 T Honey
-
- Combine all the ingredients and add enough water to cover the beans.
- Bring to a boil, then reduce to a simmer and cook until beans are
- thoroughly cooked. Add more water as required. Remove bay leaves and
- puree the soup in a blender. Then pass the soup through a fine sieve
- to remove the skins of the beans.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Black Forest Cheesecake Delight
- Categories: Cakes Desserts
- Servings: 10
-
- 1 c Chocolate wafer crumbs 3 T Margarine, melted
- 16 oz Cream cheese softened 2/3 c Sugar
- 2 ea Large eggs 6 oz Semi-sweet chocolate chips *
- 1/4 t Almond extract 21 oz Cherry pie filling (1 cn)
- 1 x Frozen whipped toppingthawed
-
- * Chocolate Chips should be melted.
- ~---------------------------------------------------------------------
- ~---- Combine crumbs and margarine, press onto bottom of 9-inch
- springform pan. Bake at 350 degrees F., 10 minutes. Combine cream
- cheese and sugar, mixing at medium speed on electric mixer until well
- blended. Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate and extract; pour over crust. Bake at 350 degrees
- F., 45 minutes. Loosen cake from rim of pan; cool before removing rim
- of pan. Chill. Top cheesecake with pie filling and whipped topping
- just before serving.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Black Forest Cherry Cake
- Categories: German Cakes Fruits
- Servings: 8
-
- 1 x ------------cake------------ 6 ea Eggs; large
- 1 c Sugar 1 t Vanilla extract
- 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted
- 1 x -----------syrup------------ 1/4 c Sugar
- 1/3 c ;water 2 T Kirsch
- 1 x ----------filling----------- 1 1/2 c Confectioners' sugar
- 1/3 c Butter; unsalted 1 ea Egg yolk; large
- 2 T Kirsch liquer 1 x ----------topping-----------
- 2 c Sour cherries; canned, drain 2 T Confectioners' sugar
- 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1)
-
- * There should be 4 squares of chocolate and it should be melted.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and
- fluffy, about 10 minutes. Alternately fold chocolate and flour into
- the egg mixture, ending with flour. Pour the batter into 3 8-inch
- cake pans that have been well greased and floured. Bake in a
- preheated 350 degree F. oven for 10 to 15 minutes or until a cake
- tester inserted in the center comes out clean. Cool cakes in pans for
- 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
- mixing together sugar and water and boiling for 5 minutes. When syrup
- has cooled, stir in kirsch. Prick the cake layers and pour syrup over
- all 3 layers. FILLING: To make the butter-cream filling, beat together
- sugar and butter until well blended. Add egg yolk; beat until light
- and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
- assemble cake, place 1 layer on a cake plate. Spread with butter
- cream filling. Using 3/4 cup of the cherries, which have been patted
- dry, drop cherries evenly over cream. Place second layer on cake.
- Repeat. Place third layer on top. Fold 2 T confectioners' sugar into
- the whipped cream. Cover the sides and top of the cake with whipped
- cream. Decorate top of cake with remaining 1/2 cup cherries. To make
- chocolate curls from chocolate bar, shave (at room temperature) with a
- vegetable peeler. Refrigerate curls until ready to use. Press
- chocolate curls on sides of cake and sprinkle a few on the top. Chill
- until serving time.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Black Magic Cake
- Categories: Chocolate Cakes Desserts
- Servings: 16
-
- 1 3/4 c Flour; unbleached, sifted 2 c Sugar
- 3/4 c Cocoa; baking 2 t Baking soda
- 1 t Baking powder 1 t Salt
- 2 ea Eggs; large 1/2 c Vegetable oil
- 1 c Coffee; black, strong 1 c Buttermilk
- 1 t Vanilla extract 1 x --hundred dollar frosting---
- 1/4 c Butter or regular margarine 3 oz Semisweet chocolate;3 blocks
- 1 ea Egg; large 2 c Confectioners' sugar
- 1 T Vanilla 1 T Lemon juice
- 1 c Walnuts; chopped
-
- Sift together flour, sugar, cocoa, baking soda, baking powder, and
- salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla.
- Beat with an electric mixer set at medium speed for 3 minutes. Pour
- batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350
- degree oven for 40 minutes or until the cake tests done. Cool in pan
- on rack. Frost with Hundred Dollar Frosting. Cut into squares.
- HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a
- double boiler top. Place over hot water, stirring until melted.
- Remove and cool well. Add egg and stir vigorously. Stir in
- confectioners' sugar, vanilla and lemon juice. Beat until smooth.
- Stir in walnuts and frost cake with icing.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Blackberry Jam Cake
- Categories: Cakes
- Servings: 6
-
- 1/2 c Sugar 1/4 c Butter or margarine
- 2 ea Large eggs 1 c Unbleached all-purpose fl
- 1 t Ground cinnamon 1/2 t Baking soda
- 1/4 t Ground cloves 1/4 t Ground nutmeg
- 1/3 c Butter/sour milk 1/2 c Seedless blackberry jam
- 1/4 c Chopped walnuts 2 T Butter or margarine
- 1/2 c Packed brown sugar 3 T Milk
- 1 3/4 c Sifted powdered sugar
-
- Cream together sugar and butter or margarine. Beat in eggs. Stir
- together flour, and spices; add to creamed mixture alternately with
- butter/sour milk, beating til well blended after each addition. Fold
- in blackberry jam or preserves and nuts leaving swirls of jam. (DO
- NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch
- baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool
- completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan,
- melt butter or margarine; stir in brown sugar. Cook stirring
- constantly, til mixture bubbles; remove from heat. Cool 5 minutes.
- Stir in milk and blend in powdered sugar; beat til spreading
- consistancy is reached.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bloody Mary #1
- Categories: Beverages
- Servings: 1
-
- 1 1/2 oz Vodka 3 oz Tomato juice
- 1 ea Lemon; juiced 1/2 t Worcestershire sauce
- 3 ea Drops tabasco sauce 1 x Pepper; to taste
- 1 x Salt; to taste
-
- A wedge of lime may be added.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Blue Cheese Salad
- Categories: Salads
- Servings: 6
-
- 1 c Sour cream 1 c Mayonnaise
- 1 T Dry mustard 1 T Oregano
- 1 T Fresh ground black pepper 4 oz Blue cheese
- 1/2 T Garlic oil 1 T Lemon juice
- 1 ea Package fresh spinach
-
- Blend the sour cream and mayonnaise together in a bowl. Stir in the
- mustard, oregano and black pepper. Crumble the blue cheese and stir
- into the dressing. Add the garlic oil and lemon juice and whisk into
- the dressing. Pour some of the dressing over the spinach and serve.
- When we are off our collective diet, we can add other garnishes such
- as cheese, sprouts, croutons, bacon ....the list of fattening goodies
- will be endless. Yield 6-8 portions
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bramberger Meat & Cabbage
- Categories: German Beef Main dish
- Servings: 4
-
- 1 lb Cabbage; head, small 1 T Vegetable oil
- 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed
- 1 lb Ground beef; lean 1 t Caraway seeds
- 1/2 t Salt 1/2 t Pepper
- 1/2 c White wine; dry 1 t Vegetable oil
- 3 ea Bacon; strips, thick sliced
-
- Remove outer, wilted cabbage leaves and core. Place cabbage in a
- large pot of boiling water and simmer gently for 10 minutes. Remove
- and drain. gently pull off 12 leaves and set aside. Finely chop the
- rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
- ground beef. Cook until lightly browned. Drain off excess fat. Add
- the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
- white wine. Cover and simmer the mixture for 10 minutes, stirring
- often. Grease an ovenproof dish with 1 t of vegetable oil; line the
- dish with half the cabbage leaves. Spoon in the meat mixture, cover
- with the rest of the cabbage leaves. Cut bacon strips in half and
- arrange on top. Place in preheated 350 degree F. oven; bake for
- approximately 45 minutes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: BRAN MUFFINS
- Categories: Breads
- Servings: 12
-
- 1 c White flour 2 c Bran
- 1/4 c Cornmeal 1 t Salt
- 1 1/4 c Skim milk 1/2 c Molasses
- 1 t Baking soda, dissolved in wa 1 c Raisins (optional)
-
- Mix all ingredients together and pour into a muffin tin, using either
- nonstick pan or paper liners. Bake 325F for 25 min.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bran Muffins-in-waiting
- Categories: Muffins Breads Breakfast
- Servings: 6
-
- 1 c Warm water 3 1/2 c Wheat/oat bran cereal
- 2 1/2 c Unbleached all-purpose flour 2 1/2 t Baking soda
- 1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar
- 2 ea Large eggs 2 c Butter/sour milk.
-
- Mix water with 1 cup cereal. Sift flour with baking soda. In a large
- bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating
- after each addition. Blend in eggs, one at a time, beating well after
- each addition. Scrape sides of bowl often. Stir in flour mixture 1/2
- cup at a time, alternating with butter/sour milk, added 1/2 cup at a
- time also. Stir in soaked bran and the remaining bran cereal. Cover
- and store in refrigerator at least 6 hours before baking. To bake
- muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups.
- Stir batter gently. Fill each muffin cup with about 1/4 c batter.
- Bake about 20 minutes, or until nicely browned. Remove from pan and
- serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch
- muffins.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brandied Beef Roast
- Categories: Main dish Meats
- Servings: 10
-
- 3 lb Whole trimmed tenderloin 3/4 c Brandy
- 1 x Salt and pepper
-
- Place roast in shallow roasting pan. Pour approximatedly one third of
- the brandy on the roast. Roast at 325 degrees F. without lid for
- approximately 15 to 20 minutes per pound for rare. Gradually pour
- remaining brandy roast throughout cooking time. Baste frequently. If
- the surface of the roast appears to be drying out during cooking,
- cover with suet or bacon strips. When roated to desired doneness,
- remove from oven and allow meat to stand for ten minutes before
- carving. Season with salt and pepper.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Braune Zucker Platzchen (Brown Sugar Cookies)
- Categories: German Cookies Desserts
- Servings: 6
-
- 1 1/2 c Brown sugar; frimly packed 2/3 c Shortening
- 2 ea Eggs; large 2 T Milk
- 1 T Orange rind; grated 2 t Baking powder
- 1 t Cinnamon 1/2 t Cloves
- 1/4 t Salt 2 c Unbleached flour
- 1 c Raisins 1/2 c Nuts; chopped, if desired
-
- Cream sugar and shortening until light and fluffy. Beat in eggs, milk
- and orange rind. Stir togethr baking powder, spices, salt and flour.
- Mix into sugar mixture. Stir in raisins and nuts, if used. Drop
- dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees
- F. about 10 to 12 minutes, or until done. Remove from baking sheets
- and cool cookies on rack. Store in airtight tins. Makes about 4 to 5
- dozen cookies.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bread and Butter Pudding
- Categories: Desserts
- Servings: 4
-
- 6 ea Slices of brea 3 ea Eggs
- 2 c Warm milk 1/2 c Sugar
- 1 t Vanilla 1/2 c Raisins
- 1 ea Maple syrup on the side
-
- Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
- 9 inch square cake pan. Generously butter one side of bread, but in
- half to make two triangles. Arrange triangles, buttered side up, in
- prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
- vanilla; beat together. Stir in raisins. Slowly pour over bread
- making sure all bread is well soaked. Bake 45 minutes or until
- custard has set. Serve with warm maple syrup.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Bread Pudding with Bourbon Sauce
- Categories: Desserts
- Servings: 6
-
- 3 ea Eggs 1 1/4 c Sugar
- 1 1/2 t Nutmeg 1 1/2 t Vanilla extract
- 1 1/2 t Ground cinnamon 1/4 c Unsalted butter
- 2 1/4 c Milk 1/2 c Raisins
- 1/2 c Chopped pecans 5 c Stale french bread cubed
- 1 ea Chopped apple 2 ea Eggs
- 2 c Icing sugar 1/2 lb Unsalted butter
- 1/4 c Bourbon whisky
-
- With an electric mixer, beat eggs until frothy (about 3 minutes). Add
- sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In
- a sauce, heat the butter and milk until the butter melts (but do not
- allow it to boil). In a large bowl, mix together raisins, pecans and
- bread cubes. Combine the milk and egg mixtures, pour this over the
- bread and allow it to soak for 45 minutes. Preheat oven to 350
- degrees F. Lightly grease individual ramekins or a large loaf pan.
- Add the apple to the bread pudding, and spoon mixture into the baking
- container. Place in oven immediately reduce heat 300 degrees F and
- bake for 40 minutes. Increase heat to 425 degrees F and bake for
- another 15 minutes until nicely browned. To make bourbon sauce,
- combine 2 eggs and icing sugar. Melt butter in a double broiler,
- whisk in egg mixture and cook, stirring constantly, until sugar has
- melted and sauce has thickened slightly. Allow to cool, and add
- bourbon. Serve over bread pudding.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Breakfast Casserole (Pennsylvania Dutch)
- Categories: Beef
- Servings: 6
-
- 6 ea Large eggs 2 c Milk
- 1 t Salt 1 t Dry mustard
- 2 ea Slices white bread, cubed 1 lb Sausage browned
- 1 c Sharp/mild cheddar shreds *
-
- * Use either sharp or mild Shredded Chedder Cheese.
- ~---------------------------------------------------------------------
- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease
- bottom of 9 x 13 baking dish. Place in layer of bread cubes, the
- sausage, then cheese. Pour egg mixture over the top. Refrigerate
- overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5
- minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8
- eggs.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broccoli & Blue Cheese In Prepared Puff
- Categories: Tarts Vegetables
- Servings: 8
-
- 1 x Prepared puff pastry, defros 4 ea Eggs
- 1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese
- 4 c Cooked chopped broccoli flow
-
- Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
- light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
- broccoli. Set aside. 3. Roll out pastry large enough to fit into a
- 9 inch deep dish quiche 4. Pour filling into crust. Bake 30
- minutes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broccoli and Mushroom Dip
- Categories: Relishes Appetizers Low-cal
- Servings: 1
-
- 2 c Broccoli, chopped 1 T Vegetable oil
- 1 ea Garlic clove 1/2 ea Onion, chopped
- 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
- 1/4 c Yogurt, low fat plain 1 pn Salt, pepper
-
- Cook broccoli just until tender-crisp, (3 minutes). Drain and put
- under cold water. In nonstick skillet, heat oil over medium heat; add
- garlic, onion and mushrooms and cook, until onion is tender. Set
- aside. In blender, combine cottage cheese and yogurt; season with
- salt and pepper to taste. Process just until mixed. Cover and
- refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0
- cholesterol; 22 mg salt.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broccoli and Mushrooms in Oyster Sauce
- Categories: Vegetables
- Servings: 4
-
- 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced
- 1 T Garlic, minced 1 ea Water or chicken stock
- 2 T Vegetable oil 2 T Oyster sauce
-
- Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
- broccoli stalks and sliced into diagonal medallions. Heat wok on high
- add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
- Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
- When the wok is no longer oily, add a splash of water or chicken stock
- and continue to fry, stirring constantly for 3 minutes, replenishing
- water/chicken stock whenever wok becomes dry. Toss in mushrooms,
- stir, add oyster sauce, stir, cover and simmer at medium heat two
- minutes. Serve.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broiled Cheddar And Egg Salad Buns
- Categories: Cheese Eggs Main dish
- Servings: 8
-
- 8 ea Eggs; lg,hardcooked, chopped 2 c Cheddar; sharp, shredded
- 1 c Green bell pepper; chopped 3 t Onion; grated
- 2/3 c Milk; evaporated 3 t Mustard; prepared
- 1 1/2 t Salt 1/4 t Pepper
- 3 ea Sandwich buns or rolls; *
-
- * 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) v6.30 ------------------
-
- Title: Broiled Cheddar-Olive
- Categories: Cheese Main dish Sandwiches
- Servings: 8
-
- 2 ea Eggs; lg 8 oz Cheddar; sharp, grated
- 1 1/4 c Olives; ripe,chopped, pitted 1/2 c Green bell pepper; chopped
- 1/4 c Onion; chopped 1/3 c Catsup
- 2 t Mayonnaise 2 t Mustard; prepared
- 1/4 t Marjoram 1/8 t Oregano
- 1/8 t Salt 1 pn Pepper; to taste
- 4 ea Sandwich buns 1 x Butter
-
- Hard cook the eggs and slice them into a medium-sized bowl. Grate the
- cheddar and put into the bowl. Prepare and add the olives, green
- pepper and onion. Blend together the catsup, mayonnaise and prepared
- mustard and the spices (blend them together in a small cup or bowl).
- Add the mixture to the cheese mixture and set aside. Set the oven to
- broil and split the buns (if not already split) with a sharp knife.
- Set the buns on the broiler rack, cut sides up, and broil with the
- buns 2 inches from the heat source until golden brown. Remove the
- buns from the oven and spread with butter. Spread about 1/8 of the
- cheddar mixture on a buttered side of each bun and return to the
- broiler with the tops of the sandwiches 3-inches from the heat source.
- Broil until the cheddar is bubbly and serve right from the oven.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broiled Chicken Oregano
- Categories: Chicken
- Servings: 4
-
- 4 ea Chicken breast 1 ea Garlic clove; quartered
- 1 x ----marinade---- 1/3 c Lemon juice
- 1/3 c Olive oil 1 x Salt & pepper to taste
- 3 T Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients----
- 5 T Butter; melted 1/3 c Lemon juice
- 3 T Oregano; fresh or 1 tbsp dr
-
- Several hours before serving-or the day before, if time allows, rub
- the chicken pieces pieces with the garlic and place them in a deep
- china or earthenware bowl. Combine marinade ingredients and the
- garlic clove and pour over chicken. Cover the bowl and refrigerate
- the chicken. Turn chicken pieces occasionally. When ready to cook,
- preheat the broiler to its highest setting. Arrange the chicken pieces
- on the broiler rack and baste with a little of the melted butter
- mixture. (Reserve part of the basting mixture to serve over the
- chicken when served.) Broil the chicken 3-4 inches from the heat for
- 5-8 minutes per side, basting often. Chicken is done when juices run
- clear when pierced with a sharp knife. Remove to serving platter,
- pour reserved basting mixture over the chicken breasts and serve
- immediately. This is also good done on a BBQ.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broiled Deviled Tomatoes
- Categories: Appetizers
- Servings: 4
-
- 4 ea Garlic cloves mashed 1 T Dijon mustard
- 1/2 t Dry mustard 1 ea Salt and pepper to taste
- 2 T Virgin olive oil 4 ea Small tomatoes, halved
-
- In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add
- oil, drop by drop, whisking till smooth. Place tomatoes in buttered
- baking dish and spread with mustard mixture. Broil tomatoes 3 inches
- from heat for 1 minute or till tops are bubbly and golden.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Broiled spicy shark
- Categories: Seafood Main dish
- Servings: 4
-
- 1 lb Shark fillets (3/4" thick) 1/3 c Lemon juice
- 1/4 c Chopped parsley 1 T Chopped fresh basil, or
- 1 t Dried basil 1 x Clove garlic, minced
- 2 T Seafood sauce or chili sauce 1 T Light soy sauce
-
- Place fish fillets in plastic bag. Add lemon juice, parsley, basil,
- garlic, chili sauce and soy sauce. Close top of bag and refrigerate
- for at least one hour, but not longer than 8 hours. Remove fish from
- bag and save marinade. Place fish onrack of pre-heated broiler about 3
- inches from heat and broil for 3-5 minutes. Turn fillets over, brush
- top with marinade and broil an additional 5-8 minutes until fish
- flakes or is done to taste. Boil rest of marinade until it's reduced
- by half and pour over fillets when serving.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brown Seed Bread
- Categories: Breads
- Servings: 1
-
- 2 c Flour, all purpose 1 c Whole wheat flour
- 1 c Natural bran 1 c Quick cooking rolled oats
- 2 T Sesame seeds 2 T Poppy seeds
- 1 T Baking powder 1 1/2 t Baking soda
- 1 t Salt 1/4 c Liquid honey
- 2 c Plain yogurt
-
- In large bowl, combine all-purpose and whole wheat flours, natural
- bran, rolled oats, sesame and poppy seeds, baking powder, baking soda
- and salt; stir in honey. Add enough of the yogurt to make sticky
- dough. Knead lightly in bowl until dough is well blended. Fit dough
- into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40
- min., or until tester comes out clean.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brownie Cookies
- Categories: Desserts Cookies Chocolate
- Servings: 48
-
- 4 oz Semisweet chocolate 1 oz Unsweetened chocolate
- 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda
- 1/2 t Baking powder 1/4 lb Unsalted butter
- 1 c Granulated sugar 1 T Vanilla extract
- 2 ea Egg 1 T Milk
- 3/4 c Finely chopped walnuts
-
- 1. Melt the chocolate over hot water. 2. Sift the flour, baking
- soda, and baking powder together. Set aside. 3. In the bowl of a
- mixer, cream the butter. Add the sugar slowly and continue to beat.
- Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir
- to blend. 4. Stir in the dry ingredients and the milk by hand. When
- just blended, mix in the walnuts. Cover and refrigerate dough for 30
- minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease
- a cookie sheet. 6. To form the cookies, scoop out a portion of dough
- and roll out on a well-floured surface. When dough is 1/4 inch thick,
- cut it into rounds or other desired shapes. Re-roll scraps and cut
- again. 7. Place on cookie sheet (leave room for expansion) and bake
- for 6 to 8 minutes. Watch for any hot spots in the oven and don't let
- these cookies overbrown. VARIATION: For the Brownie Cookie Crust,
- make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly
- grease the back side of a large baking sheet. Roll the dough out onto
- the baking sheet as thinly as possible so that the baked product will
- crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let
- crust harden, then slide the cookie from the sheet and cool
- completely. Roll over the cookie with a rolling pin until it is
- crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.)
- Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the
- crumbs and pack the mixture over the bottom and up the sides of a
- 10-inch springform pan. Freeze for 30 minutes before filling in order
- to set the crust. Note: When I made this, I made individual cookie
- crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large
- muffin pan. Line each cup with waxed paper for easy removal.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brownie Swirl Cheesecake
- Categories: Cakes Desserts
- Servings: 10
-
- 8 oz (1 pk) brownie mix 16 oz Cream cheese, softened
- 1/2 c Sugar 1 t Vanilla
- 2 ea Large eggs 1 c Milk chocolate chips, melted
-
- Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
- directed on package; pour batter evenly into springform pan. Bake at
- 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla,
- mixing at medium speed on electric mixer until well blended. Add
- eggs, one at a time, mixing well after each addition. Pour over
- brownie layer. Spoon chocolate over cream cheese mixture, cut through
- cheese and chocolate mixture several time to acheive a marble effect.
- Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool
- before removing rim of pan. Chill. Garnish with whipped cream, if
- desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brussel Sprouts With Balsamic Vinegar
- Categories: Vegetables
- Servings: 8
-
- 1 1/2 lb Fresh brussel sprouts 2 T Olive oil
- 2 ea Cloves garlic, peeled and sl 1 ea Medium yellow onion, peeled
- 1/4 c Balsamic vinegar 2 T Butter
- 1 x Salt and freshly ground blac
-
- Trim off the stems and remove any limp leaves from the Brussel
- Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
- Drain and rinse under cold water to stop the cooking. Heat a large
- frying pan and add the olive oil, garlic and onion. Saute a few
- minutes until the onion just becomes tender. Add the blanched drained
- Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are
- cooked to your liking. Add the vinegar and toss so that all the
- sprouts are coated with the vinegar. Add the butter and salt and
- pepper to taste and toss together again.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Brussels Sprouts In Beer
- Categories: German Vegetables
- Servings: 4
-
- 1 lb Brussels sprouts; fresh 1 x Beer; any brand, to cover
- 1/2 t Salt 2 T Butter
-
- Trim and wash sprouts. Place in a medium-size saucepan and pour
- enough beer over them to cover. Bring to a boil, reduce heat and
- simmer for 20 minutes or until tender. Add more beer if needed, as
- liquid evaporates. Drain; add salt and butter. Serve hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Burgoo
- Categories: Beef
- Servings: 20
-
- 3 lb Ready to cook broilerchicken 2 lb Beef shank cross-cuts
- 12 c Water 1 T Salt
- 1/4 t Pepper 6 ea Slices bacon
- 56 oz (2 cns) tomatoes 1 c Cubed peeled potatoes
- 2 c Coarsely chopped carrots 1 c Chopped onion
- 1 c Chopped celery 1 c Chopped green pepper
- 2 T Packed dark brown sugar 1/4 t Crushed dried red pepper
- 4 ea Whole cloves 1 ea Clove garlic, minced
- 1 ea Bay leaf 4 ea Ears of fresh corn
- 32 oz Butter beans 10 oz Frozen cut okra
- 2/3 c Unbleached all-purpose flour
-
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
- water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
- Remove chicken and beef from broth, reserving broth. Remove chicken
- and beef from bones; discard skin and bones. Cube beef and chicken.
- Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble
- bacon, set aside. To reserved broth in Dutch oven, add cubed beef,
- undrained tomatoes, potatoes, carrots, onion, celery, green pepper,
- sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour,
- stirring often. Remove cloves and bay leaf. With knife, make cuts
- down center of each row of corn kernels and scrape off of cobs. Add
- corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer
- 20 minutes. Blend flour and reserved bacon drippings; stir into stew.
- Cook until stew thickens. Salt to taste. Garnish with parsley and
- serve hot with baking powder biscuits for a great meal.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Butter ginger sauce for pasta
- Categories: Sauces
- Servings: 4
-
- 1/2 c Butter 3 T Grated fresh giner
- 4 ea Garlic cloves finely chopped 1/2 t Hot red pepper flakes
- 1 t Dried basil 4 ea Whole gr onions finely chop
- 1 ea Fresh black pepper 1/4 c Fresh grated parmaesam
-
- Melt butter in a medium skillet. Add everything except cheese and
- cook until garlic is tender, about 4 minutes. Combine hot pasta, toss
- with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb
- Capellini, spaghettini or linguine.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE
- Categories: Cakes Desserts
- Servings: 1
-
- 1 c Buttermilk 1/3 c Safflower oil
- 2 ea Egg whites 1 t Vanilla extract
- 1 c Light brown sugar 1 c Whole wheat pastry flour
- 1/2 c Cocoa powder 1 t Baking soda
- 1 t Baking powder 1/4 t Salt
- 1/2 c Finely chopped hazelnuts
-
- Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and
- beat together with electric mixer. Combine remaining ingredients
- except the hazelnuts in another bowl. Sprinkle into the wet mixture a
- bit at a time and beat in with the mixer until velvety smooth.Lightly
- oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of
- the batter, then sprinkle it evenly with half of the hazelnuts. Pour
- in the remaining batter and top with the remaining hazelnuts. Bake
- for 25 to 30 min., or until tests clean. Cook, and cut into wedges.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cabbage Fruit Salad With Sour-cream
- Categories: German Salads Vegetables
- Servings: 4
-
- 2 c Cabbage; raw, shredded 1 ea Apple; med., diced, unpeeled
- 1 T Lemon juice 1/2 c Raisins
- 1/4 c Pineapple juice 1 1/2 t Lemon juice
- 1/4 t Salt 1 T Sugar
- 1/2 c Sour cream
-
- Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
- prevent darkening. Toss cabbage, raisins, and apple. Mix fruit
- juices, salt, and sugar. Add sour cream, stir until smooth; add to
- salad and chill.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Caesar Salad Dressing, Low cal
- Categories: Salads Appetizers Low-cal
- Servings: 8
-
- 1/3 c Tofu 2 T Lemon juice
- 1 1/2 t Dijon mustard 1 ea Garlic clove, minced
- 1 t Anchovy paste, or anchovy 1/4 t Salt
- 2 T Parmesan cheese, grated 1 T Olive oil
- 1 pn Sugar, pinch 1 pn Pepper
-
- In small saucepan of simmering water, poach tofu for 2 minutes; drain,
- chop coarsely and let cool. In blender, blend lemon juice, mustard,
- garlic, anchovy, salt, sugar and pepper. With blender running,
- gradually add tofu, cheese and oil. Transfer to small jar and
- refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about
- 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cafe Mexicano
- Categories: Beverages
- Servings: 8
-
- 8 c Water; cold 1/3 c Dark brown sugar; packed
- 1/2 oz Baking chocolate; fine chop 2 ea Cloves; whole
- 1 ea Cinnamon stick;broken in 1/2 1 c Coffee; regular grind, dry
- 1 t Vanilla 1/4 c Brandy
- 8 T Coffee liqueur
-
- Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
- 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes.
- Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir
- in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE
- DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan
- after straining. Heat brandy just until warm in small, long-handled
- saucepan. Remove from heat; ignite. Pour flaming brandy over coffee.
- Allow flame to burn out; stir. Pour coffee into cups or mugs. Top
- each with whipped cream and 1 T liqueur. Garnish with cinnamon stick,
- if desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cajun Coleslaw
- Categories: Cajun Salads
- Servings: 10
-
- 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce
- 2 T Yellow mustard (heaping) 2 T Ketchup
- 2 T Olive oil 1 T Wine vinegar
- 1 t Garlic salt 1 T Lea & perrins
- 1 ea Juice of mediums size lemon 3 t Salt (to taste)
- 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded
- 1 ea Large cabbage, shredded
-
- Put mayonnaise and mustard in a bowl large enough to hold complete
- mixture, but shaped so that the mixture can be beaten with a fork.
- Beat mayonnaise and mustard until combined. Add olive oil slowly,
- beating all the time. Beat until mixture has returned to the
- thickness of original mayonnaise. Add Louisiana hot sauce, continuing
- to beat. Add ketchup and keep beating. Add salt and garlic salt,
- beating all the time. Add wine vinegar (this will thin the sauce
- down). Beat this thoroughly, adding the lemon juice as you do so.
- Taste for salt and pepper. Place shredded cabbage, peppers, and onions
- in a large salad bowl. pour sauce over and toss well. This should be
- done about an hour before serving. Tastes even better the next day.
- From Justin Wilson's "Outdoor Cooking With Inside Help"
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cajun Pork Roast
- Categories: Bar-b-q Creole/caju Main dish
- Servings: 12
-
- 10 lb Boneless boston pork roast 1 c Chopped onion
- 3/4 c Choppped garlic 1/2 c Tiger sauce
- 1 t Chopped parsley 1/2 c Worcestershire sauce
- 2 T Steak sauce (lea & perrins) 2 1/2 T Dry mustard
- 1 x Seasoned salt (dry rub) 6 oz Tomato paste
- 3 T 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) v6.30 ------------------
-
- Title: Cajun-Style Chicken Nuggets
- Categories: Appetizers
- Servings: 12
-
- 1 ea Env. onion soup mix * 1/2 c Plain dry bread crumbs
- 1 1/2 t Chili powder 1 t Ground cumin
- 1 t Thyme leaves 1/4 t Red pepper
- 2 lb Boneless chicken breasts ** 1 x Oil
-
- * You can use onion or onion-mushroom recipe soup mix in this
- recipe. ** Chicken breasts should be cut into 1-inch pieces.
- ~---------------------------------------------------------------------
- ~---- In large bowl, combine onion recipe soup mix, bread crumbs,
- chili powder, cumin, thyme and pepper. Dip chicken in bread crumb
- mixture, coating well. In large skillet, heat 1/2-inch oil and cook
- chicken over medium heat, turning once, until done; drain on paper
- towels. Serve warm and if desired with assorted mustards.
- ~---------------------------------------------------------------------
- ~---- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch
- baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat
- uncovered at High (Full Power) 6 minutes or until chicken is done,
- rearranging chicken once; drain on paper towels. Serve as above Makes
- about 5 dozen nuggets.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cake Brownies
- Categories: Cakes
- Servings: 24
-
- 1/2 c Butter 1/2 c Oil
- 1 c Water 4 T Unsweetened cocoa
- 2 c Flour 2 c Sugar
- 2 ea Eggs 1 t Baking soda
- 1/2 c Buttermilk 1 t Vanilla
- 1/2 c Butter 3 T Unsweetened cocoa
- 1/3 c Buttermilk 1 pk Confectioners sugar
- 1 c Chopped walnuts 1 t Vanilla
-
- 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
- butter, oil, water and cocoa together in small sauce pan. Bring to
- boil. Add this mixture to flour and sugar and beat until smooth. 2.
- Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into
- prepared baking pan. Bake 20 minutes. 3. Prepare frosting while
- brownies are baking. Put all frosting ingredients in medium saucepan
- and heat. Do not boil. 4. Frost immediately after removing from
- oven. Cut into squares when cool. from: _Cookiemania_
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: California Rarebit
- Categories: Cheese Vegetables Main dish
- Servings: 4
-
- 3 t Butter 1/2 c White wine; dry
- 2 1/2 c Monterey jack cheese; cubed 1 ea Egg; lg, lightly beaten
- 1 t Worcestershire sauce 1/2 t Basil; crushed
- 2 c Mushrooms; fresh, sliced 1/2 t Garlic powder
-
- Melt 1 tbl of butter in the top of a double boiler. Add the wine and
- heat, then stir in 2 cups of the cheese. Heat until melted. Add a
- little of the cheese mixture to the beaten egg and then add the egg
- mixture back into the cheese. Cook and stir about 1 minute. Add the
- Worcestershire sauce and basil, set aside keeping the sauce warm.
- Saute the mushrooms in the remaining butter until just tender then
- sprinkle with the garlic powder and remove from the heat. Arrange
- toast points or triangles on individual heatproof plates. Spoon the
- sauce over the toast then top with the sauteed mushrooms. Sprinkle
- with the remaining cheese and broil until bubbly.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cappuccino Cheesecake
- Categories: Cakes Desserts
- Servings: 10
-
- 1 1/2 c Finely chopped nuts 2 T Sugar
- 3 T Margarine, melted 32 oz Cream cheese, softened
- 1 c Sugar 3 T Unbleached all-purpose flour
- 4 ea Large eggs 1 c Sour cream
- 1 T Instant coffee granules 1/4 t Cinnamon
- 1/4 c Boiling water
-
- Combine nuts, sugar, and margarine; press onto bottom of 9-inch
- spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine
- cream cheese, sugar, and flour, mixing at medium speed on electric
- mixer until well blended. Add eggs, one at a time, mixing well after
- each addition. Blend in sour cream. Dissolve coffee granules and
- cinnamon in water. Cool; gradually add to cream cheese mixture,
- mixing until well blended. Pour over crust. Bake at 450 degrees F.,
- 10 minutes. Reduce oven temperature to 250 degrees F.; continue
- baking 1 hour. Loosen cake from rim of pan; cool before removing rim
- of pan. Chill. Garnish with whipped cream and whole coffee beans if
- desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Caramel Brownies
- Categories: Cakes
- Servings: 25
-
- 14 oz Caramels 1/3 c Evaporated milk
- 8 oz German sweet chocolate 6 T Butter
- 4 ea Eggs 1 c Sugar
- 1 c Flour (sifted) 1 t Baking powder
- 1/2 t Salt 2 t Vanilla
- 6 oz Chocolate chips 1 c Walnuts, chopped
-
- 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan.
- Combine caramels and evaporated milk in top of double boiler over low
- heat. Cover and simmer until caramels are melted, stirring
- occasionally. Set aside, keeping warm. 2. Combine German sweet
- chocolate and butter in 2 quart saucepan. Place over low heat
- stirring occasionally until melted. Remove from heat. Cool to room
- temperature. 3. Beat eggs until foamy using electric mixer at high
- speed. Gradually add sugar, beating until mixture is thick and lemon
- colored. 4. Sift together flour, baking powder and salt. Add to egg
- mixture mixing well. Blend in cooled chocolate mixture and vanilla.
- 5. Spread half of mixture into prepared baking pan. Bake for 6
- minutes. Remove from oven and spread caramel mixture carefully over
- baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of
- walnuts into remaining chocolate batter. Spread batter by spoonfuls
- over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20
- minutes. Cool in pan on rack. Refridgerate before cutting into bars
- or squares. These brownies are very difficult to cut if not chilled
- first. from: _Cookiemania_
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Caramelized Onion Dip
- Categories: Appetizers Dips
- Servings: 6
-
- 1 T Unsalted butter 1 T Peanut oil
- 1 x Large red onion, sliced 1/2 c Sour cream
- 1/2 c Mayonnaise 1/4 t Salt
- 1/4 t Cayenne pepper 1 t Red pepper flakes
- 1/8 t Tabasco sauce 1 x -----crackers or chips------
-
- Saute onion in butter and oil until caramelized (golden brown), about
- 20 minutes. Cool and combine the remaining ingredients. Mix well and
- chill for at least 1 hour. Serve with crackers or chips.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Caramelized Onions In Flaky Pastry
- Categories: Tarts Vegetables
- Servings: 8
-
- 1 c Coarse breadcrumbs 4 T Butter
- 1/4 c Chopped parsley leaves 2 lb Small white onion
- 6 T Butter 2 T Sugar
- 1/4 c Marsala wine 1/4 c Beef broth
- 1 1/4 c All purpose flour 1/2 pt Salt
- 6 T Cold unsalted butter, cut up 2 T Vegetable shortening
- 3 T Cold water
-
- ea Ground pepper, to taste ** FLAKY CRUST 1. Cook
- breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook
- onions until crisp/tender in a steamer over simmering water. 3. Saute
- onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in
- wine and beef broth. Add fresh ground pepper. Continue 5. Place
- onion mixture in partially baked crust. Sprinkle with 6. Bake 20
- minutes. Let rest 10 minutes before serving. 1. Process flour,
- salt, butter and shortening until consistency of 2. Add 2 TBS. water
- and process until incorporated. If dough is too 3. Remove dough
- from processor and shape into a flattened disc. Cover 4. Roll
- dough large enough to fit into 10 inch quiche or tart pan. 5. Line
- chilled pastry with large sheet of aluminum foil and fill with
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Caribbean Ginger Turkey
- Categories: Poultry Main dish
- Servings: 4
-
- 2 lb Turkey breast, skinned 1/2 c Water
- 1/4 c Soy sauce 1/4 c Brown sugar
- 1/4 c Dry sherry 2 T Vegetable oil
- 2 T Apricot jam 2 t Lemon juice
- 1/2 t Ginger 1 ea Clove garlic, chopped
-
- Carefully bone turkey breast. Remove fillet from underside of breast
- by detaching the feather-shaped piece of boneless meat beside the
- breast bone. Cut remaining breast meat into 3 equal portions. In a
- plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
- jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop
- bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6
- hours or overnight. Remove meat from marinade, reserving marinade.
- Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
- with marinade. Serve with rice and garnish with sliced fruit.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: CARLA'S TURKEY LOAF
- Categories: Main dish Poultry
- Servings: 8
-
- 2 lb Ground turkey 1 T Worcestershire sauce
- 2 T Hot ketchup 1 ea Medium onion, chopped
- 1 t Salt 1/2 t Pepper
- 1 ea Celery, finely chopped 1 t Rosemary
- 1 t Thyme 1 t Basil
- 1 T Chopped parsley 1/2 c Oatmeal
-
- Mix all the ingredients together and form into a loaf. Place in a
- nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carmelized Carnitas
- Categories: Appetizers Pork Mexican
- Servings: 10
-
- 1 1/2 lb Pork shoulder; bonless, * 2 T Brown sugar; packed
- 1 T Tequila 1 T Molasses
- 1/2 t Salt 1/4 t Pepper
- 2 ea Clove garlic; finely chopped 1/3 c Water
- 1 ea Green onion w/top; sliced
-
- * Pork should be cut up into 1-inch cubes.
- ~---------------------------------------------------------------------
- ~--- Place pork cubes in single layer in 10-inch skillet. Top with
- remaining ingredients except green onion. Heat to boiling; reduce
- heat. Simmer uncovered, stirring occasionally unti the water has
- evaproated and the pork is slighly carmelized, about 35 minutes.
- Sprinkle with green onion and serve with wooden picks.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carrot 'N' Raisin Cheescake
- Categories: Cakes Desserts
- Servings: 10
-
- 1 c Graham cracker crumbs 3 T Granulated sugar
- 3 T Margarine, melted 24 oz Cream cheese, softened
- 1/2 c Granulated sugar 1/2 c Unbleached all-purpose flour
- 4 ea Large eggs 1/4 c Unsweetened orange juice
- 1 c Finely shredded carrot 1/4 c Raisins
- 1/2 t Ground nutmeg 1/4 t Ground ginger
- 1 T Unsweetened orane juice 1 c Sifted powdered sugar
-
- Combine crumbs, granulated sugar, cinnamon and margarine, press onto
- bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
- Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing
- at medium speed on electric mixer until well blended. Blend in
- eggsand juice. Add combined remainig flour, carrots, raisins, and
- spices; mix well. Pour over crust. Bake at 450 degrees F., 10
- minutes. Reduce oven temperature to 250 degrees F., continue baking
- for 55 minutes more. Loosen cake from rim of pan; cool before
- removing rim of pan. Chill. Combine remaining cream cheese and juice,
- mixing until well blended. Gradually add powdered sugar, mixing until
- well blended. Spread over top of cheesecake. Garnish with additional
- raisins and finely shredded carrots, if desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carrot Cake (Low fat)
- Categories: Cakes Desserts
- Servings: 16
-
- 2 c Flour, all purpose 2 t Cinnamon
- 1 t Baking powder 1 t Baking soda
- 3/4 t Salt 1/4 t Nutmeg
- 1 ea Crushed pineapple (8 oz can) 3 T Vegetable oil
- 1 t Vanilla 3 c Carrots, shredded
- 3 ea Large egg whites 1 pn Cloves
- 1 1/2 c Sugar
-
- Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat
- with vegetable cooking spray. Combine first seven ingredients in
- bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until
- smooth. Beat in dry ingredients until just combined. Stir in
- carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold
- into carrot mixture in 2 batches with rubber spatula. Pour batter
- into pan. Bake 40 min. or until toothpick comes out clean. Cool in
- pan on wire rack. Invert cake onto wax paper; remove pan and foil.
- Cut into 16 pieces.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: CARROT OR ZUCCHINI MUFFINS
- Categories: Breads
- Servings: 24
-
- 1 1/2 c Whole-wheat flour 1 t Salt
- 1 1/2 t Baking soda 1 t Cinnamon
- 1/2 t Nutmeg 1 1/2 c Natural bran
- 3 ea Carrots, 1c grated 2 ea Eggs
- 1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice
- 2 T Vinegar 1/2 c Honey
- 1/4 c Molasses 1/2 c Raisins
-
- Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in
- food processor, 4 to 5 seconds. Pour into large mixing bowl. Process
- carrots until pureed and add to dry ingredients. Process the eggs and
- oil for 2 - 3 seconds and add to bowl along with the milk, vinegar,
- honey, molasses, and raisins. Stir with a wooden spoon until just
- blended; do not overmix. Spoon the batter into paper-lined muffin
- tins and bake at 375F for 20 to 25 min.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: CARROT-OATMEAL COOKIES
- Categories: Cookies
- Servings: 48
-
- 1/2 c All purpose flour 1/2 c Whole wheat flour
- 1/4 c Nonfat dry milk powder 1 t Baking powder
- 1/4 t Baking soda 1/2 t Salt
- 1/4 t Ground nutmeg 1/4 t Ground cinnamon
- 1/4 c Solid shortening 1/3 c Brown sugar
- 1/2 c Molasses 1 ea Egg
- 1 c Shredded carrots 1 t Vanilla
- 1 3/4 c Quick cook rolled oats
-
- Combine the flours, milk powder, baking powder, baking soda, salt,
- nutmeg, and cinnamon. Cream together the shortening, sugar, and
- molasses; add the egg, then the dry ingredients. Stir until well
- blended. Add the carrots, vanilla, and oats, and mix well. Drop by
- teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F
- oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal:
- 46, Fat: 1/5.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carrots Glacees
- Categories: Vegetables
- Servings: 4
-
- 1 lb Large carrots 3 T Butter
- 1/3 c Water 1/4 c Light brown sugar
- 2 T French dijon mustard 2 T Minced parsley
- 3 ea Green onions, chopped fine
-
- Peel the carrots and cut into thin sliced. Place the butter in a 4
- cup microwave safe dish. Melt 1 minute at high. Add the carrots and
- the water. Stir well, cover. Microwave 7 minutes at high. Stir,
- then add the remaining ingredients. Stir until well mixed.
- Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times
- during the cooking period.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carrots In Beer
- Categories: German Vegetables
- Servings: 4
-
- 4 ea Carrots; large 1 T Butter
- 1 c Dark beer; any brand 1/4 t Salt
- 1 t Sugar
-
- Peel and slice carrots into long, thin slices. Melt butter in
- medium-size frypan; add beer and carrots. Cook slowly until tender,
- stirring frequently. Stir in salt and sugar. Cook for another 2
- minutes and serve hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Carrots in Orange-Basil Butter
- Categories: Herbs Vegetables
- Servings: 2
-
- 2 ea Med. carrots * 1 T Water
- 1 T Butter or margarine 1/8 t Finely shredded orange peel
- 1 x Pinch dried basil, crushed 1 x Snipped parsley (opt.)
-
- * Carrots should be cut into julienne strips.
- ~---------------------------------------------------------------------
- ~--- Place carrot strips in a 1-quart casserole. Sprinkle with water.
- Micro-cook, covered, on 100% power for 2 to 3 minutes or just till
- carrot strips are crisp-tender. Let stand, covered, while preparing
- butter mixture. For butter mixture, in a custard cup combine butter
- or margarine, orange peel, and basil. Micro-cook, uncovered, on 100%
- power about 30 seconds or till butter or margarine is melted. Drain
- Carrots. Drizzle butter mixture over carrot strips. Garnish with
- snipped parsley, if desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: CATHY'S BAKED CHICKEN
- Categories: Poultry Main dish Low-cal
- Servings: 4
-
- 2 ea Chicken breasts, halved 1 c Fresh bread crumbs
- 1/2 t Onion powder 1/2 t Garlic powder
- 1/4 t Cayenne pepper 1/8 t Ground ginger
- 1/3 c Plain low-fat yogurt
-
- Preheat oven to 400F. Lightly spray a medium size shallow baking dish
- with vegetable spray. Rinse chicken and pat dry. In a shallow pan,
- combine bread crumbs, onion powder, garlic powder, cayenne pepper and
- ginger. Dip chicken in yogurt, then into crumb mixture. Place in
- prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal:
- 254, Fat: 5 g.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cauliflower with beef "Sichuan Style"
- Categories: Hot & spicy Beef
- Servings: 4
-
- 1/2 lb Round steak; * 5 ea Nami black mushrooms
- 2 ea Carrots; medium 2 c Cauliflower
- 3 ea Green onions, minced 1/2 t Ginger; fresh, minced
- 2 ea Cloves garlic, minced 1/2 t Szechuan peppercorns, crushe
- 3 T Peanut oil 1 x ----------marinade----------
- 1/4 c Soy sauce; thin 1/4 c Dry sherry
- 1 x -----------sauce------------ 1 c Chicken stock
- 1 t Lan chi black bean paste wit 2 x Dashes of chinkiang black vi
- 3 x Drops sesame oil 1 ea Cornstarch paste; **
- 1 x -------------s-------------- 1/2 c Carrot stock; reserved
- 1/4 c Marinade 1/4 c Mushroom soaking liquid
-
- * cut in 1/2 inch cubes. ** make into a thin paste.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- +++++ Combine soy and sherry for marinade. Marinate steak pieces for
- 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving
- marinade. Wash and soak mushrooms for 1 hour; drain, reserving
- soaking liquid, thinly slice. Wash, peel and roll-cut carrots.
- (Roll-cut means slicing on a slight bias in 1" lengths but turning the
- carrot a quarter tur (90 degrees) between slices. Wash cauliflower,
- trim off thick part of stems, and either break or cut florets into
- pieces about the size of the carrot pieces. Parboil carrots in boiling
- stock for about 3 minutes or until just beginnin to soften. Reserve
- carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil
- just begins to smoke, add drained steak cubes; stir-fry briskly for 1
- minute until meat begins to lose pinkness. Don't overcook meat or it
- will be tough. Remove to holding plate. Swirl remaining oil into wok.
- Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add
- cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts
- of liquids generated during preparation: reserved carrot stock,
- marinade, and mushroom soaking liquid; bring to boil. Cover wok;
- reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to
- high. When sauce boils again, add carrots and beef. Mix together.
- Splash vinegar down sides of wok. Push ingredients out of sauce,
- thicken with thin cornstarch paste. Sauce should be a light gravy.
- Add seasame oil. Toss in green onion. Serve.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Ceasar for Two
- Categories: Salads Appetizers Main dish
- Servings: 2
-
- 1 ea Clove garlic, minced 1 ea Head romaine lettuce
- 1 ea Tin anchovies (millionares) 1 x Croutons
- 4 ea Bacon chopped 2 T Olive oil
- 2 T White vinegar 2 T Worcestershire
- 1 x Dash tobasco 1/2 x Lemon
- 2 ea Egg yolks 1 x Cappers
- 3 T Parmasean cheese
-
- Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
- chop mince with oil. Separate egg yolks in small bowl and add to
- mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
- bacon bits mix well. Let stand for 5 minutes. Toss salad and add
- croutons and cheese.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Ceasar Salad
- Categories: Salads
- Servings: 2
-
- 20 ea Large romaine leaves 1 ea Head lettuce
- 1 c French bread cut 1/2 in cube 1 ea Large garlic clove
- 1 ea Egg 1/4 t Salt
- 1/2 ea Juice of one lemon 1/4 c Olive oil
- 1/2 t Worcestershire sauce 1/4 c Grated romano cheese
- 1 ea Fresh ground pepper to taste
-
- Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
- degree F oven, tossing until hard and dry but not burnt. Mash garlic
- into side of large salad bowl. Ease egg into boiling water and boil
- exactly 1 minute, then crack into bowl, breaking it up with fork. Add
- salt. Add lemon juice, olive oil and worcestershire. Mix well.
- (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
- thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner
- plates. Garnish with croutons Makes 2.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Champagne Chicken
- Categories: Poultry Main dish
- Servings: 6
-
- 3 ea Chicken breast/boned/skinned 2 T Olive oil
- 2 T Butter 1/4 c Champagne; dry
- 1/2 c Heavy cream 3 T Tarragon; fresh (1 t dry)
- 1 x Salt & freshly ground pepper 1 x ----optional ingredients----
- 6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped
- 1 T Butter or margarine
-
- *** See instructions at end if using the optional ingredients. Cut
- chicken into 1/4" wide slices. Melt the butter and olive oil in a
- large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
- chicken and keep warm. Deglaze the pan with the champagne. Add the
- cream to the pan. Add the tarragon and reduce the sauce for two
- minutes. Put the chicken back into the pan and bring just to a simmer.
- Remove to serving platter. Serve hot with fresh vegetables or over
- rice or pasta. (I serve this over fettucini, or with a side dish of
- Fettucini Alfredo). *** Cut chicken breasts in half only. Place each
- half between sheets of waxed paper and pound with a meat tenderizer
- until about 1/8" thick. Saute shallots in butter until tender. Divide
- shallots equally between the breast halves, spreading evenly over
- each. Place one slice of prosciutto on each breast half, fold in half,
- and secure with toothpicks. Saute about 4 to 5 minutes on each side in
- the butter and olive oil listed in the original ingredients. Chicken
- is done when it springs back when lightly pressed with finger. Follow
- the balance of the instructions listed above for the sauce. Source:
- The original recipe came from "The Martha Culbertson Cook Booklet"
- published by Culbertson Winery. The "additional ingredients"
- modification is my own.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Champagne Punch
- Categories:
- Servings: 22
-
- 2 c Granulated sugar 2 c Fresh lemon juice
- 1 ea 750ml bottle dry white wine 1 ea 750ml bottle champagne
- 2 ea Large bottles of soda water 1/4 c Orange liqueur
- 1 ea Pineapple quartered, grated
-
- In a large punch bowl, combine sugar, lemon juice, white wine,
- champagne, soda water liqueur and grated pineapple. Mix together
- well. Put in a large block on ice and garnish with additional
- pineapple and other fresh fruits such as strawberries. let mixture
- chill and serve in small glasses.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Chartreuse Cocktail
- Categories: Beverages
- Servings: 1
-
- 1 1/2 oz Tequila; 3 t 1 oz Green charteuse liqueur; 2 t
- 1 oz Lime juice; 1 t 1/4 c Crushed ice
-
- Pour all ingredients over ice in tightly covered container. Shake
- until very cold. Pour into serving glass; garnish with lime slice, if
- desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Apple Cobbler
- Categories: Cheese Desserts Fruits
- Servings: 6
-
- 1 c Sugar 1/4 c Unbleached flour
- 1/4 t Cinnamon; ground 6 c Apple slices; *
- 1 x ----------topping----------- 1 c Unbleached flour
- 1/4 c Sugar 1 1/2 t Baking powder
- 1/2 t Salt 6 oz Cheddar;md, shredded,1 1/2 c
- 1/3 c Butter; melted 1/4 c Milk
-
- * Use cooking apples such as Granny Smith's that have been cored,
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Combine the sugar, flour, and cinnamon, then toss the mixture
- with the apple slices. Pour into a 9-inch square baking pan. Combine
- the dry ingredients, of the topping, with the cheddar cheese, mixing
- well. Add the butter and milk, mixing until well blended with the
- flour mixture. Spoon the dough over the fruit mixture and bake at 400
- degrees F. for 30 minutes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Apple Dandy
- Categories: Cheese Desserts Fruits
- Servings: 6
-
- 6 c Apples; * 1/4 c Sugar
- 2 t Unbleached flour 1 1/2 c Cheddar; sharp, shredded
- 3/4 c Unbleached flour 1/4 c Sugar
- 1/2 t Cinnamon; ground 1/4 t Salt
- 1/2 c Butter
-
- * Use tart cooking apples such as Macs or Granny Smith;s. Core,
- pare,
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour
- and 1 cup of cheese. Place in a greased 8-inch square baking pan.
- Combine the flour, sugar, cinnamon, and salt. Cut in the butter until
- the mixture resembles coarse crumbs then sprinkle over the apple
- mixture. Bake in the preheated oven for 30 to 35 minutes. Remove
- from the oven and top with the remaining cheese. Return to the oven
- until the cheese melts. Serve warm with hard sauce or ice cream.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Bacon Treat
- Categories: Cheese Main dish Meats
- Servings: 2
-
- 4 oz Cheddar; sharp, shredded, 1c 1/2 t Lemon juice; fresh
- 1/2 t Worcestershire sauce 1/8 t Paprika
- 1/8 t Garlic powder 1 ds Pepper
- 2 t Dairy sour cream 3 ea Bacon; slices, *
- 4 ea Bread; slices, buttered 1 x Lettuce
- 1 x Tomato slices
-
- * Bacon slices should be cooked until crisp and then crumbled.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika,
- garlic powder, and pepper until fluffy. Blend in the sour cream. Add
- the crumbled bacon. Spread 2 Tbls of the mixture on each slice of
- bread. Arrange lettuce and tomato on two slices and top with remaining
- bread slices. Serve.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Biscuits
- Categories: Breads Cheese Quickbreads
- Servings: 8
-
- 2 c Unbleached flour; sifted 4 t Baking powder
- 1/2 t Salt 1 c Cheddar; sharp, grated
- 1/4 c Butter 2/3 c Milk
-
- Sift the flour, baking powder, and salt together and mix with the
- grated cheddar cheese. Cut the butter into the dry ingredients, add
- the milk and mix quickly but thoroughly. The dough should be soft.
- Turn onto a floured board and knead lightly for a few seconds. Pat to
- a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven
- (450 degrees F.) about 30 minutes or until lightly browned. Serve
- hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Braids
- Categories: Breads
- Servings: 8
-
- 1 c Water; warm, 110-115 deg. f. 1 pk Active dry yeast; or
- 1 t Active dry yeast; bulk 3 1/2 c Unbleached flour; *
- 1 t Sugar 1 1/2 t Salt
- 3/4 c Butter; room temperature 4 ea Eggs; lg, room temperature
- 6 oz Cheddar; extra sharp, diced 1 ea Egg; lg
- 1 t Milk 2 t Celery seeds
-
- * You can use up to 4 1/2 cups of flour in this recipe depending on
- the
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Pour the warm water into a warm bowl and add the yeast. Stir to
- dissolve then let stand until light and puffed, about 5 minutes. Add
- 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer
- on the lowest speed for 1 minute. Beat on medium speed for 2 minutes
- longer. Add the butter to the yeast mixture and beat for another 1
- minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup
- of flour until well blended, repeating until the 4 eggs are used up
- and enough flour has been added to make a soft sticky dough. Continue
- to beat with the mixer or by hand, until the dough is glossy and
- elastic and pulls away from the side of the bowl. Stir in the cheddar
- cheese by hand. Cover and let rise in a warm place free from drafts
- until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
- doubled in bulk, punch down and place in the refrigerator for at least
- 5 hours or better, overnight. Remove the dough from the refrigerator.
- Divide in half and cover and refrigerate the second ball of dough.
- Knead the remaining ball of dough on a lightly floured surface until
- soft and pliable. Divide the dough into 3 equal parts and roll each
- piece into a rope 12 to 16-inches long. Braid the ropes, starting in
- the middle and working toward each end. Pinch the ends together so
- seal them. Grease a large baking sheet and place the finished braid
- on one side of the sheet. Repeat with the refrigerated dough. In a
- small bowl beat the egg and milk together. Brush the braids with the
- egg mixture and let the braids rise in a warm place, free from drafts,
- until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway
- through the rising time, brush with the egg mixture again. Preheat
- the oven to 400 degrees F. When fully risen, brush with the egg
- mixture for a final time and sprinkle evenly with the celery seeds.
- Bake for 40 minutes in the preheated oven until a wooden skewer or
- pick inserted in the braid comes out dry. Remove from the oven and
- from the baking sheet. Cool to room temperature, on wire racks,
- before slicing.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Bread Ring
- Categories: Breads
- Servings: 4
-
- 2 3/4 c Bread flour 2 t Sugar; granulated
- 1 pk Active dry yeast; or 1 t Active dry yeast; bulk
- 3/4 t Salt 1 c Milk
- 2 t Butter 1 1/2 c Cheddar; sharp, shredded
- 1 x Butter
-
- NOTE: You can use Unbleached All-Purpose flour in this recipe and up
- to
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and
- salt thoroughly in a large bowl. Heat the milk and butter together
- until very warm (115-125 degrees F.). Gradually add to the dry
- ingredients and beat at medium speed on an electric mixer for 2
- minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and
- the cheese. Beat fir 2 minutes on high speed on the mixer, scraping
- the bowl occasionally. Stir in enough additional flour to make a
- stiff but light dough. Turn the dough out onto a lightly floured
- surface and knead until smooth and elastic, 5 to 8 minutes. Place in
- a greased bowl, turning once to grease the top. Cover with a
- dishtowel that has been soaked in hot water and then wrung out until
- almost dry. Let rise in a warm place until doubled in bulk, about 1
- hour. Punch the dough down and turn out on a lightly floured surface
- and shape into a 20-inch rope. Place seam side down in a buttered 6
- 1/2 cup ring mold, pinching the ends together. Cover and let rise in
- warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake
- in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from
- the ring mold. NOTE: For a softer crust, brush with melted butter
- while still hot. Crust will become crisp when cool if you do not.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Crackers
- Categories: Snacks
- Servings: 6
-
- 1/2 c Butter or margarine 1 1/2 c Unbleached flour; sifted
- 1/2 t Salt 1 t Baking powder
- 1 ds Cayenne pepper 2 c Cheddar; extra sharp, *
-
- * The Extra Sharp Cheddar Cheese should be finely grated.
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Stir the dry ingredients into a bowl and then cut in the butter
- to resemble cornmeal. Blend in the cheddar cheese with a fork until
- well blended. Mix in the remaining ingredients and shape into 1 1/2
- to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and
- then slice each roll into slices about 1/4-inch thick. Bake on an
- ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove
- from cookie sheet and let cool. Store the cooled crackers in airtight
- containers in a cool place. They will keep for several weeks this way
- and if you freeze them, they will last indefinitely.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Crumble Apple Pie
- Categories: Desserts Fruits Pies
- Servings: 8
-
- 1 ea 9" unbaked pie shell 1 x ----------topping-----------
- 1/2 c Unbleached flour 1/3 c Sugar
- 1/3 c Brown sugar; firmly packed 1/2 t Cinnamon; ground
- 5 t Butter 1 x ----------filling-----------
- 1 1/2 lb Cooking apples; * 1 t Lemon juice; fresh
- 6 oz Cheddar;md, shredded,1 1/2 c 4 t Unbleached flour
- 1/4 t Nutmeg; ground
-
- * Use a cooking apple such as Granny Smith's. Core, peel and
- thinly
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Make a high rim around the pie crust. Combine all the dry
- ingredients in the topping and cut in the butter until crumbly. Set
- aside. Toss the apples and lemon juice together and add the cheese,
- flour, and nutmeg, tossing and mixing well. Arrange the apples in the
- crust and sprinkle on the topping. Bake in a preheated 375 degree F.
- oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if
- desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Date Nut Loaf
- Categories: Breads Cheese Fruits
- Servings: 4
-
- 8 oz Dates; finely chopped 2 t Butter
- 3/4 c Water; boiling 1 3/4 c Unbleached flour; sifted
- 1/4 t Salt 1 t Baking soda
- 1/2 c Sugar; granulated 1 ea Egg; lg, well beaten
- 4 oz Cheddar md, shredded 1 c Walnuts; chopped
-
- Preheat the oven to 325 degrees F. Place the dates and butter in a
- small bowl and pour the boiling water over them. Let stand for 5
- minutes. Stir the dry ingredients together in a large bowl. Add the
- date mixture, egg, cheddar and nuts. Mix until just blended and spoon
- the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20
- minutes. Bake for 50 to 60 minutes in the preheated oven or until a
- wooden pick inserted in the center of the loaf comes out clean. Turn
- out onto a rack and cool before slicing. NOTE: The flavor improves is
- the bread stands overnight before serving.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Dumplings
- Categories: Breads Cheese Main dish
- Servings: 4
-
- 16 oz Cheddar; md, shredded 2 ea Eggs; lg
- 1 c Unbleached flour 1 t Salt
- 3 qt Boiling water 1/2 c Butter
- 1/2 pt Sour cream 1 x ---------garnishes----------
- 1 x Paprika 1 x Parsley
-
- Mash the cheddar cheese and add the eggs mixing well. Stir in the
- flour and salt. Drop by TBLS into the rapidly boiling water then
- cover and boil for 15 minutes. Drain and serve with melted butter and
- sour cream. Sprinkle with chopped parsley or paprika, if desired.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Fans
- Categories: Breads Cheese
- Servings: 4
-
- 5 oz Cheddar; sharp, grated 2 c Unbleached flour; sifted
- 1 t Baking powder 1 t Salt
- 1/2 c Butter or shortening 1/2 c Milk
- 1 x Butter; softened 1 x Butter; melted
-
- Grease the bottoms of 12 muffin pan cups. Grate the cheese into a
- bowl, if not already grated and set aside. Sift the flour, baking
- powder and salt into a bowl. Cut in the shortening with a pastry
- blender or two knives, until the mixture resembles coarse corn meal.
- Make a well in the center of the mixture and add the milk all at once.
- Stir with a fork until the dough forms a ball. Gently form the dough
- into a ball and put on a lightly floured surface. Knead it lightly
- with the fingertips 10 or 15 times. Roll the dough into a 12 X
- 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread
- with the softened butter. Sprinkle four strips with the grated
- cheddar cheese and stack the four on top of one another and top with
- the fifth strip. Cut into 12 equal pieces and place on end in the
- muffin cups. Brush the tops of the rolls with the melted butter. Bake
- at 450 degrees F. for 10 to 15 minutes or until the biscuits are
- golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Fruit Drops
- Categories: Cheese Cookies Desserts
- Servings: 10
-
- 1/2 c Butter 1/4 c Sugar; granulated
- 1/4 c Brown sugar; firmly packed 1 ea Egg; lg
- 1 t Vanilla 1 1/2 c Unbleached flour
- 1/2 t Baking soda 1/2 t Salt
- 1 1/2 c Cheddar; sharp, shredded 8 1/4 oz Pineapple, crushed, drained
- 1/4 c Maraschino cherries; chopped
-
- Cream the butter and sugars together until light and fluffy then stir
- in the egg and vanilla. Add the combined dry ingredients and blend
- well. Stir in the cheese, pineapple, and cherries. Drop the dough by
- rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375
- degrees F. for 15 minutes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Mushroom Open-Face Sandwich
- Categories: Cheese Eggs Sandwiches
- Servings: 6
-
- 1 1/2 c Mushrooms; fresh, chopped 2 t Butter; melted
- 1 ea Egg; lg, beaten 1 t Oregano
- 1 c Cheddar; md sharp, shredded 6 ea Dk. rye bread slices;toasted
- 12 ea Tomato; slices, thin 1 x Celery salt
- 1 x Parsley
-
- 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) v6.30 ------------------
-
- Title: Cheddar Pancakes
- Categories: Cheese Quickbreads
- Servings: 6
-
- 8 oz Cheddar; md, grated 3/4 c Dairy sour cream
- 3 ea Egg yolks, lg, beaten 2 t Unbleached flour; plus
- 1 t Unbleached flour 3/4 t Salt
- 1 1/2 t Thyme 1/2 t Mustard; dry
- 2 t Butter
-
- Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and
- add the sour cream and egg yolks, mixing well after each addition. Add
- the flour salt thyme and dry mustard, which have been mixed well in a
- separate bowl or cup. Melt the butter in the skillet over low heat
- and drop the batter by tsp into the skillet. Cook over medium heat
- until lightly browned on the bottom. Loosen the edges with a spatula,
- turn and lightly brown the other side. Serve at once with bacon or
- pork sausage. Makes about 2 dozen 3-inch cakes.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Pear Cobbler
- Categories: Cheese Desserts Fruits
- Servings: 8
-
- 2 lb Pear halves; 2 cns 1 t Sugar
- 2 t Cornstarch 1 t Lemon juice
- 1/4 t Cinnamon; ground 1 x ----------topping-----------
- 1 c Unbleached flour 1/3 c Sugar
- 1 1/2 t Baking powder 1/2 t Salt
- 6 oz Cheddar; sharp shredded 1/3 c Butter; melted
- 1/4 c Milk
-
- Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
- Combine the sugar, cornstarch and cinnamon in a saucepan and add the
- syrup and lemon juice. Heat until the syrup thickens then boil for 1
- minute. Remove the pan from the heat and add the pears. Spoon the
- pears and the syrup into a 9-inch square baking pan. Combine the
- flour, sugar, baking powder, salt and cheddar, mixing well. Add the
- butter and milk, mixing until well blended. Spoon the dough over the
- pears, then bake for 25 to 30 minutes in the preheated oven. Serve
- hot with Vanilla Ice Cream or Whipped Cream.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Pinwheels
- Categories: Breads Cheese Quickbreads
- Servings: 6
-
- 2 c Unbleached flour; sifted 1/2 t Salt
- 1 t Baking powder 1/4 c Butter
- 2/3 c Milk 1 c Cheddar; extra sharp, grated
-
- Sift the flour, salt, and baking powder together in a mixing bowl and
- then cut into the butter. Add the milk and stir together quickly but
- thoroughly. Turn out on a floured board and knead for 30 seconds then
- roll out to a 1/8-inch thickness. Spread with the grated cheese and
- roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and
- transfer to baking sheets and bake in a moderate oven (375 degrees F.)
- for 20 minutes or until delicately browned.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Spread
- Categories: Cheese Appetizers Sandwiches
- Servings: 4
-
- 1 lb Butter 8 oz Cheddar; sharp, grated
- 4 oz Romano cheese; grated 1 t Worcestershire sauce
- 1/4 t Garlic powder 1/2 t Paprika; sweet or hot
-
- All the ingredients should be at room temperature before starting this
- recipe. Whip slowly, in a medium mixing bowl, with the mixer until
- the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or
- regular French Bread are great.) Toast under the broiler until hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Squares
- Categories: Breads Cheese Quickbreads
- Servings: 6
-
- 2 c Unbleached flour 1 t Baking powder
- 1 t Salt 1/3 c Butter
- 1 c Cheddar; sharp, shredded 1/2 c Onion; chopped
- 2 t Pimento; chopped 2/3 c Milk
-
- Combine the dry ingredients, then cut the butter into the dry mixture
- until it resembles coarse crumbs. Add the cheddar, onion, and
- pimento, mixing well. Add the milk, mixing until just moistened.
- Spread the dough in a 9-inch square baking pan and bake at 450 degrees
- F. for 25 to 30 minutes or until a wooden pick inserted in the center
- comes out clean. Cool slightly and cut into squares. Serve warm.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar Stuffed Franks In Buns
- Categories: Cheese Main dish Meats
- Servings: 6
-
- 12 ea Frankfurters; deli style 1/2 c Sweet pickle relish
- 1 t Mustard; prepared 3/4 lb Cheddar; medium sharp
- 12 ea Bacon; slices 12 ea Buns; buttered & toasted
-
- 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.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheddar-Olive Bread
- Categories: Sandwiches Cheese
- Servings: 6
-
- 3 c Cheddar; sharp, grated 3 oz Pimento-stuffedolives;sliced
- 1 c Mayonnaise 1 ea French bread; loaf, unsliced
-
- Mix the cheese, olives, and mayonnaise together. Spread on the cut
- surface of the French Bread, which has been sliced horizontally. Bake
- at 350 degrees F for 20 to 30 minutes, then slice into thick slices
- and serve hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Chedder Cheese Casserole Bread
- Categories: Breads
- Servings: 2
-
- 1 t Sugar 1 c Warm water
- 1 pk Dry yeast 1 c Warm milk
- 2 T Butter 1 ea Egg beaten
- 4 c Flour 2 c Shredded sharp chedder
- 1 T Salt
-
- Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast.
- Let stand 10 minutes, then stir well. Stir in warm milk, butter and
- beaten egg. Combine 2 cups flour, cheese and salt. Stir well to
- blend. Add flour cheese mixture and beat with electric mixer on
- medium speed for 5 minutes. Add remaining flour, beating well with
- wooden spoon. Cover and let rise in warm place until doubled (about
- 45 minutes). Stir down and turn into two well greased 1 quart
- casseroles. Let rise until doubled (about 30 minutes). Bake at 375
- degrees for 30-40 minutes. Remove from casseroles immediately and
- cool on wire racks. Makes 2 round loaves.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheese Chiles
- Categories: Appetizers Tex-mex Cheese
- Servings: 12
-
- 1 c Cheddar cheese; shredded 1 c Colby cheese; shredded
- 1 t Red chiles; ground 1 ea Cilantro stems; bunch, *
- 1 x Paprika
-
- * Cut the cilantro stems into 1/2-inch pieces.
- ~---------------------------------------------------------------------
- ~--- Place all ingredients except cilantro and paprika in food
- processor work bowl fitted with steel blade; cover and process until
- smooth, about 1 minute. Roll mixture by teaspoonfuls into chile
- shapes. Insert cilantro pieces in wide ends of shape fro stems.
- Sprinkle with paprika. Cover and refrigerate until serving time.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheese Stuffed Rolls
- Categories: Cheese Sandwiches
- Servings: 6
-
- 16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, *
- 2 ea Green bell peppers; md 12 ea French rolls; large
- 6 oz Tomato sauce; * 1 ea Onion; md.
-
- * These are approximate sizes. Recipe called for 1 small jar of
- ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- ++++ Cut the tops off of the rolls and hollow them out leaving a thin
- shell. Grind all of the ingredients and bread in a meat grinder or
- food processor and stuff back into the rolls. Place the tops back on
- the rolls and secure with tooth picks. Bake on an ungreased cookie
- sheet at 350 degrees F. for about 45 minutes. Serve Hot.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
-
- Title: Cheesy broiled flounder
- Categories: Seafood Main dish Cheese
- Servings: 4
-
- 2 lb Flounder or white fish 2 T Lemon juice
- 1/2 c Parmesian cheese 1/4 c Butter, softened
- 3 T Mayonnaise 3 ea Green onions, chopped
- 1/4 t Salt 1 ea Dash of hot sauce
-
- Place fillets in a single layer on a greased, shallow oven-to-table
- type broiler pan; brush with lemon juice. Combine next 6 ingredients
- in a small bowl and set aside. Broil fillets 4 to 6 minutes or until
- fish flakes easily when tested with a fork. Remove from oven; spread
- with cheese mixture. Broil an additional 30 seconds or until cheese
- is lightly browned and bubbly. Garnish with lemon twists and parsley
- if desired.
-
- -----------------------------------------------------------------------------
-