CookBook Heaven

home *** CD-ROM | disk | FTP | other *** search

/ CookBook Heaven / COOKBOOK HEAVEN.iso / recipes / mmpp.03 < prev next >

Wrap

Text File | 1992-01-28 | 131KB | 2,393 lines

------------- 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. -----------------------------------------------------------------------------