CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/mmpp.15

Text File | 1992-01-28 | 125KB | 2,302 lines

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Della Robbia Ice Ring
Categories: Beverages Fruits
  Servings:  8

  2 1/2 c  Ginger ale                        1/2 c  Lemon juice
      1 x  Fruits *

  *     Fruits should include the following:  Canned apricot halves,
  drained,
  ~---------------------------------------------------------------------
  ~---- In 1-qt measure or pitcher, combine ginger ale and lemon juice.
  Pour 2 C of the mixture into 1-qt ring mold; freeze.  Arrange fruits,
  peel, and mint leaves in decorative pattern on top of frozen ring.
  Carefully pour remaining liquid over patterns and freeze.  Makes 1 ice
  ring for punches.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Devil's Steak
Categories: Steak Meats Main dish
  Servings:  8

      3 lb Round steak,  1/2 " thick           2 T  Dry mustard
    1/2 t  Salt or to taste                  1/4 t  Pepper
      2 T  Cooking oil or as needed           10 oz Mushroom, stems & pieces, 1
      1 T  Worcestershire sauce              1/2 c  Dry red wine

  Cut meat into small pieces.  Trim all fat and membranes from pieces.
  Pound each piece until 1/4-inch or less.  Mix mustard and spices and
  dredge meat on bith sides in mixture.  Have large frying pan medium
  hot with oil.  Fry a few pices at a time 1 to 1/12 minutes on each
  side, until golden brown.  Keep warm.  Drain mushrooms, reserving
  liquid, set aside. Add mushroom liquid and Worcestershire sauce to
  pan.  Simmer and scrape off pan drippings.  Add mushrooms and wine to
  liquid, heat, you may thicken the liquid wit flour or cornstarch if
  desired, and serve over meat. NOTE: Meat may be pounded ahead of time
  if desired.  Refrigerate in single layers or dry slightly before
  dredging as this will make it brown more quickly.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Deviled Swiss Steak
Categories: Steak Beef Meats
  Servings: 10

      3 lb Beef round steak *                  2 t  Dry mustard
  1 1/2 t  Salt                              1/4 t  Pepper
      2 T  Cooking oil                         4 oz Mushrooms, sliced, 1 cn
      1 T  Worcestershire sauce                1 x  Carrot curls or parsley

  *     Round Steak should be cut 3/4 to 1-inch thick.
  ~---------------------------------------------------------------------
  ~--- Cut round steak into serving size pieces.  Combine dry mustard,
  salt and pepper; sprinkle over round steak and pound on both sides
  with meat mallet.  Brown steak quickly in oil in large frying pan.
  Pour off drippings.  Drain liquid from mushrooms and add enough water
  to make 1/2 cup.  Add liquid and Worcestershire sauce to steak.
  Cover tightly and cook slowly for 1 1/2 hours.  Add mushrooms during
  last 5 minutes of cooking time.  Remove steak to warm serving platter
  and top with mushrooms.  Garnish with carrot curls and parsley or
  celery leaves.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dieter's Taco Salad
Categories: Low-cal Salads Mexican
  Servings:  4

      1 lb Ground beef, lean                   1 x  Onion, medium
      1 x  Green pepper, large chopped         8 oz Tomatoe sauce, no-salt
      1 T  Vinegar                             1 t  Mustard, dry
    1/2 t  Pepper, red, crushed              1/2 t  Basil, dried, crushed
    1/4 t  Garlic powder                       1 T  Water
      4 x  Tortillas, 8-inch                   4 c  Lettuce, shredded
     12 x  Tomatoes; cherry, halved            1 x  Carrot; medium, shredded
    1/4 c  Parmesan cheese, grated

  NUTRITION INFORMATION PER SERVING:  353 cal., 30g pro., 30g carbo.,
  13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of
  green pepper till beef is brown; drain. Add next 7 ingredients.  Bring
  to boil; reduce heat.  Simmer 15 minutes. Warm foil-wrapped tortillas
  in a 350F oven for 10 minutes.  Spray 4 10-ounce casseroles with
  nonstick spray coating; press 1 tortilla into each.  Bake in a 350F
  oven for 15 minutes.  divide lettuce among 4 plates. Place a tortilla
  on each plate.  Spoon beef mixture into tortillas.  Top with remaining
  green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dilled Green Tomatoes Or Cherry Tomatoes
Categories: Tomatoes Vegetables
  Servings:  1

      1 ea See recipe

  Select small, firm green tomatoes or cherry tomatoes.  Pack the
  tomatoes into sterilized jars and to each quart jar add 1 clove peeled
  garlic, 1 stalk celery, several strips of green pepper and a large
  spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and
  1/2 cup pickling salt and boil for 5 minutes.  Pour the hot brine over
  the vegetables in the jar and seal.  The pickles will be ready to us
  in about 4 weeks.  Hot red pepper, celery seed and mustard see may be
  added to the vinegar mixture.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dillybeans
Categories: Beans,fresh Pickles Vegetables
  Servings: 10

      2 lb Tender green beans *                2 c  Water
      2 c  White distilled vinegar         1 1/2 t  Pickling salt/to taste
    1/3 c  Sugar                               2 ea Bay leaves
      2 ea Small onions **                     8 ea Red hot peppers
      8 ea Cloves garlic, peeled               8 ea Sprigs fresh dill

  *    Green Beans should be the "stringless" type. **   Onions should
  be peeled and thinly sliced.
  ~---------------------------------------------------------------------
  ~--- Wash beans and snip off ends.  Discard any that are wilted or
  discolored. In a saucepan combine water, vinegar, pickling salt,
  sugar, bay leaves, and onions.  Bring liquid to a boil and simmer for
  10 minutes.  Drop beans into boiling water and cook for just 5
  minutes.  They must still be crisp. Drain immediately and rinse in
  cold water.  Pack beans upright in 8-ounce jars with a couple of
  slices of onion.  Add 1 hot pepper, 1 clove garlic, and a sprig of
  dill to each jar and pour hot vinegar mixture over the beans to
  overflowing.  Seal immediately. Makes 8 8-ounce jars. NOTE: -----
  Thinly cut carrots or other firm vegetables may be used in place of or
  in addition to the beans.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dirty Rice
Categories: Cajun Rice
  Servings:  1

      1 x  - seasoning mix;-----------         2 t  Cayenne, ground
      1 t  Mustard, dry                    1 1/2 t  Salt
      1 t  Cumin ground                    1 1/2 t  Black pepper
    1/2 t  Thyme leaves, dried             1 1/4 t  Paprika
    1/2 t  Oregano leaves, dried               1 x  ---- the rice;-------------
      2 T  Chicken fat or vegetable oil      1/2 c  Green pepper finely chopped
    1/2 lb Chicken gizzards, ground            2 t  Garlic, minced
    1/4 lb Pork, ground                        2 T  Butter unsalted
      2 ea Bay leaves                          2 c  Chicken stock
    1/2 c  Onion, finely chopped             1/3 lb Chicken livers, ground
    1/2 c  Celery, finely chopped            3/4 c  Rice uncooked (converted)

     Since you like cajun food, here is a recipe that is basic with a
  cajun meal.  It's from Paul Prudhomme's Louisiana Kitchen
  Combine the seasoning mix ingredients in a small bowl and set aside
     Place the Chicken fat, gizzards, Pork and bay leaves in a large
  skillet over high heat; cook until meat is thoroughly browned, about 6
  minutes, stirring occasionally.  Stir in the seasoning mix, then add
  the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping
  pan bottom well.  Add the Butter and stir until melted. Reduce ht to
  medium and cook about 8 minutes, stirring constantly and scraping pan
  bottom well (if you're not using a heavy-bottomed skillet, the mixture
  will probably stick a lot).  Add the stock and stir until any mixture
  sticking to the pan bottom comes loose; cook about 8 minutes over high
  heat, stirring once.  Then stir in the Chicken livers and cook about 2
  minutes.  Add the rice and stir thoroughly; cover pan and turn heat to
  very low; cook five minutes. Remove from heat and leave covered until
  rice is tender, about 10 minutes.  (The rice is finished this way so
  as not to overcook the livers and to preserve their delicate flavor.)
  Remove bay leaves and serve immediately.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Divine Triple Chocolate Pie
Categories: Chocolate Pies Desserts
  Servings:  6

      1 x  ----chocolate pie shell-----        1 c  Unbleached flour; sifted
    1/4 t  Salt                              1/3 c  Vegetable shortening
    1/2 oz Semi-sweet chocolate; grated        2 t  Cold water
      1 x  ------------pie-------------      1/4 c  Sugar
      1 x  Unflavored gelatin; 1 env.        1/4 t  Salt
      1 c  Milk                                3 ea Eggs; lg, separated
      3 oz Baking chocolate; cut up          1/2 t  Vanilla
    1/4 t  Cream of tartar                   1/4 c  Sugar
      1 c  Heavy cream; whipped                1 x  ----------garnish-----------
      1 x  Sweetened whipped cream           1/2 oz Semi-sweet chocolate

  CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in
  the shortening, using a pastry blender, until coarse crumbs form.  Add
  the chocolate and water, tossing with a fork, until the dough forms.
  Press the dough firmly into a ball and then roll out on a lightly
  floured surface into a 13-inch circle. Loosely fit the dough into a
  9-inch pie plate and trim the edge so that there it reaches 1 inch
  beyond the rim of the pie plate.  Fold the extra under the edge of the
  crust to from a ridge.  Flute the edge and prick the entire surface of
  the pie shell with a fork.  Bake at 400 degrees F for 12 minutes or
  until a golden brown.  Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup
  of sugar, the gelatin and salt together in a 2-quart saucepan.  Stir
  in the milk and slightly beaten egg yolks.  Add 3 (1 oz) squares of
  unsweetened chocolate and cook over low heat, stirring constantly,
  until the chocolate melts and the gelatin dissolves.  Remove from the
  heat and stir in the vanilla.  Chill in the refrigerator, stirring
  occasionally, until the mixture is the consistency of unbeaten egg
  whites.  Remove the chocolate mixture from the refrigerator and set
  aside  Immediately beat the egg whites and cream of tartar, in another
  bowl, until foamy, using an electric mixer set on high speed.
  Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well
  after each addition.  Continue beating until stiff, glossy peaks form
  when the beaters are slowly lifted.  When the chocolate mixture mounds
  slightly when dropped from a spoon, beat until smooth, using an
  electric mixer at medium speed. Fold the egg white mixture into the
  chocolate mixture; then fold in the whipped cream. Chill in the
  refrigerator until the mixture mounds well when spooned.  Turn into
  the chocolate pie shell.  Chill in the refrigerator for 2 hours or
  until set.  To serve, decorate the pie with puffs of sweetened whipped
  cream.  Grate and sprinkle the chocolate over the whipped cream.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Double Chocolate Mint Chip Cookies
Categories: Mint Chocolate Cookies
  Servings:  6

  1 1/2 c  Mint-chocolate chips; *         1 1/4 c  Flour; unbleached
    3/4 t  Baking soda                       1/2 t  Salt
    1/2 c  Butter, softened                  1/2 c  Brown sugar; firmly packed
    1/4 c  Sugar; granulated                 1/2 t  Vanilla extract
      1 ea Egg; large                        1/2 c  Nuts; chopped

  *  Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided
  in    half for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preheat oven to 375 degrees F.  Melt over hot (not boiling)
  water, 3/4 cup of the mint-chocolate chips; stir until smooth.  Remove
  from heat; cool to room temperature.  In a small bowl, combine flour,
  baking soda and salt; set aside.  In a large bowl, combine butter,
  brown sugar, sugar, and vanilla extract; beat until creamy.  Add
  melted chips and egg; beat well. Gradually blend in the flour mixture.
   Stir in remaining 3/4 cup of mint-chocolate chips and nuts.  Drop by
  rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375
  degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove
  from cookie sheets.  Cool completely on wire racks.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Drunken Tuna Dip
Categories: Appetizers Cheese Dips
  Servings:  6

  1 1/2 t  Brandy                              1 c  Cream cheese, softened
    1/4 c  Sour cream                        1/4 c  Mayonnaise
    3/4 c  Fresh tuna; flaked, or          6 1/2 oz Tuna, drained & flaked
      2 t  Green onion; minced                 1 t  Lemon juice
    1/8 t  Hot sauce                         1/8 t  Salt

  Beat the brandy and cream cheese to a smooth and creamy consistency.
  Blend in the sour cream and mayonnaise.  Mix in the tuna and green
  onion, blending well.  Add the remaining ingredients and blend until
  almost smooth.  May be served at room temperature or chilled. Makes
  about 2 1/2 cups of dip. SUGGESTED DIPPERS:  Onion Crackers, French
  Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes,
  Monterey Jack Cheese Sticks

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: DUTCH APPLE PIE
Categories: Pies Desserts
  Servings:  8

      1 ea Graham cracker pie crust            1 ea Large egg yolk,slightly beat
    1/4 t  Salt                              1/2 t  Ground cinnamon
    1/4 t  Ground nutmeg                     3/4 c  All-purpose flour
  5 1/2 c  Peeled,sliced cooking apples        1 T  Lemon juice
    1/2 c  Sugar                             1/4 c  Light brown sugar,packed
    1/4 c  Sugar                             1/4 c  Light brown sugar,packed
    1/3 c  Butter, room temperature            3 T  All-purpose flour

  Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with
  egg yolk;bake on baking on baking sheet until light brown,about 5
  minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2
  cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and
  nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown
  sugar and butter with fork until crumbly.Sprinkle topping mixture
  evenly over apples. Bake on baking sheet until topping is golden and
  filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at
  least 4 hours.Serve at room temperature.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dutch Oven Pot Roast
Categories: Pot roast Meats Beef
  Servings:  6

      5 lb Round boan pot roast                2 t  Salt
      2 T  Shortening                        1/2 c  Barbecue sauce (your choice)
    1/2 c  Apple cider                         8 ea Carrots; pared *
      6 ea Large potatoes **                   2 ea Onions, sliced
      8 oz Fresh okra ***

  *     Carrots should be peeled and cut into 2-inch chunks. **
  Potatoes should be peeled and quartered. ***   One 10 oz pkg of frozen
  okra can be substituted.
  ~---------------------------------------------------------------------
  ~--- Rub meat with salt.  Melt Shortening in Dutch oven; add meat and
  cook over medium heat, turning once.  Reduce heat; pour barbeque sauce
  and cider over meat.  Cover and simmer on top of range or in 325
  degree F. oven for 3 to 4 hours.  Add carrots, potatoes and onions 1
  1/2 hours before end of cookign time.  Add okra 15 minutes before end
  of cooking time.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Dutch Spiced Beef
Categories: Steak Beef Meats
  Servings:  4

      2 lb Beef round steak *                1/2 t  Salt
    1/8 t  Pepper                              6 T  Butter
      1 ea Large spanish onion **              1 T  Water
  1 1/2 T  Vinegar                             1 t  Prepared mustard
      1 ea Bay leaf                            2 ea Whole cloves
      4 ea Canned spiced onions               12 ea Strips pimiento

  *    Steak should be 3/4 inch thick. **   Onion should be thickly
  sliced.
  ~---------------------------------------------------------------------
  ~--- Cut steak into 4 pieces; rub with salt and pepper.  Heat butter
  in large frying-pan until hot but not brown.  Brown meat on both
  sides; remove to platter.  Add sliced onions to frying-pan and fry
  lightly; remove from pan.  Add water to frying-pan, scraping pan to
  loosen any bits of beef. Return meat to pan; cover with onion slices.
  Add vinegar, mustard, bay leaf and cloves.  Cover and cook slowly 1
  1/2 hours or until tender, turning every 1/2 hour.  Place steaks on
  serving platter.  Remove bay leaf and cloves and place onions on
  platter.  Granish each steak with 1 spiced onion and 3 pimiento
  strips.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: DYNAMITE CHILI WITH BEANS
Categories: Chili Spicy
  Servings:  4

      2 c  Water                              16 oz Tomatoes, whole drained
    1/2 c  Pinto beans, soaked                 2 T  Chili powder
      1 T  Oil or bacon drippings              1 x  Green chile, jalapeno or
      1 x  Onion, sliced                     1/2 x  Green pepper,seeded chopped
      1 t  Oregano, dried, crumbled            1 x  Garlic clove, minced
      2 t  Cumin                             2/3 lb Boneless pork, 1/2" cubes
      2 T  Tortilla flour                    1/3 lb Beef stew meat, 1/2" cubes
    1/3 c  Dry red wine

  * Mixed with Water to form a paste (optional)
  Combine Water and Beans in medium saucepan and bring to bOil over
  medium high heat.  Reduce heat and simmer until tender, about 1 hour.
  Heat Oil in large skillet over med-high heat.  Add Onion, Green
  Pepper, and Garlic.  Saute until tender.  Transfer to Dutch Oven and
  set aside.
  Add Pork and Beef to same skillet.  Brown well.  Stir into vegetables
  in Dutch Oven.  Add Beans and their liquid along with Tomatoes and
  seasonings.  Mix well, cover and simmer 1 hour.  Add Wine and cook,
  uncovered, 30 minutes.
  Season with Salt and Pepper.  If mixture is too liquid, stir in some
  of the tortilla flour paste to thicken.
  Fred Drexel, 1981 World Champion Chili

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Easy Beef Roll-Ups
Categories: Steak Beef Meats
  Servings:  4

      2 lb Beef round steak *              1 1/2 lb Lean beef bacon
      2 t  Cooking oil                         1 ea Env. onion soup mix 1 1/4 oz
      2 c  Water                               2 t  Cornstarch
    1/2 c  Water                               1 x  Parlsey
      3 ea Cherry tomatoes

  *   Round Steak should be cut 1/2-inch thick.
  ~---------------------------------------------------------------------
  ~--- Trim separable fat from steak nd remove bone.  Pound with meat
  mallet or saucer; slice into strips 1 inch wide and 4 inches long.
  trim any excess fat from bacon.  Place bacon slices on steak strips
  and roll up, securing with small wooden picks.  Brown roll-ups slowly
  in hot oil in large frying-pan.  Remove roll-ups to pressure pan.  Add
  soup-mix and 2 cups of water to frying-pan and simmer 3 minutes,
  scraping particles from pan. Pour liquid over roll-ups.  Cook at 10
  lbs pressure 10 minutes.  Remove roll-ups to warm serving dish.
  Combine cornstarch and 1/2 cup water, mixing until smooth.  Add to
  liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes
  or until thickened.  Pour gravy over roll-ups; garnish with parsley
  and cherry tomatoes.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Easy Dill Pickles
Categories: Pickles Cucumbers Vegetables
  Servings: 12

      4 ea Dzn. pickling cucumbers *           1 ea Bunch dill
      1 qt Cider vinegar                       8 c  Water
      1 c  Pickling salt                       1 x  Cloves gralic, peeled

  *  Pickling cucumbers are cucumbers that are not less than 3-inches
  long    and not more than 4-inches long.
  ~---------------------------------------------------------------------
  ~--- Wash the cucumbers and remove any stems.  Cover with cold water
  and refrigerate overnight or for several hours.  Pack the cucumbers
  into pint jars as tightly as possible.  Poke in 2 springs of dill.
  Bring the cider vinegar, water, salt and garlic cloves (12 to 16
  cloves depending on your taste) to a boil.  Boil for 2 minutes.  Fish
  out the garlic cloves with a slotted spoon and put one in each jar (or
  to taste) while the brine cools slightly.  Pour the hot brine into the
  jars and seal. Makes 12 Pints.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: EASY KARO PECAN PIE
Categories: Pies Desserts
  Servings:  8

      3 ea Eggs,slightly beaten                1 c  Karo corn syrup
      1 c  Sugar                               2 T  Margarine, melted
      1 t  Vanilla                         1 1/2 c  Pecan halves
      1 ea 9" unbaked pie shell

  In  a large bowl,stir first 5 ingredients until well blended. Stir in
  pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
  until knife inserted halfway between center and edge comes out
  clean.Cool.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: EASY MILKY WAY PIE
Categories: Pies Desserts
  Servings:  6

      1 c  21 oz. cherry pie filling           4 t  Lemon juice
      4 ea 1 1/2 oz. milky way bars          1/3 c  Chopped nuts
      1 ea 9" pie crust,chilled

  Add the lemon juice to pie filling.Place in pie shell.Thinly slice
  candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree
  oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking
  10 to 15 minutes more.Cool and serve.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Easy Shrimp Etouffee
Categories: Shrimp Main dish
  Servings:  4

  1 1/2 x  Sticks margarine                    3 ea Medium onions, chopped
      1 ea Bell pepper, chopped                4 ea Ribs celery, chopped
      1 c  Ro-tel tomatoes                     1 x  Juice of 1/2 lemon
      1 t  Worcestershire sauce              1/4 c  Parsley, chopped
      2 x  Garlic cloves, minced               2 lb Shrimp, peeled
      1 c  Cream of mushroom soup            1/4 c  Green onion tops, chopped

  aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered,
  or two hours.  Add remaining ingredients and cook 30 more minutes.
  erve over hot rice.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Egg Fu Yung
Categories: Oriental
  Servings:  6

      1 c  Barbecued meat your choice *        1 c  Fresh bean sprouts
    1/2 c  Celery, thinly sliced             1/4 c  Onions, thinly sliced
    1/4 c  Green onions chopped fine         1/4 c  Mushrooms sliced into strips
      6 ea Eggs                                1 ea Salt & pepper to taste
      1 x  ----------------------------        2 c  Chicken or beef soup stock
      1 g  Msg accent (optional)           1 1/2 t  Corn starch
      1 ea Salt to taste

  Combine all ingredients except eggs and mix thouroughly. Add eggs to
  mixture and blend together. Heat enough oil to cover bottom of large
  skillet. Form patties using approximately 1/3 cup of mixture. Fry
  until brown on both sides turning only once. Heat liquid for gravy in
  small saucepan.  Add remaining sauce ingredients and cook until thick
  and bubbly, stirring constantly. Pour over patties and serve hot. *
  Use leftover barbecued pork, chicken, beef or ham.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Egg Rolls
Categories: Oriental Appetizers
  Servings:  4

      1 lb Package egg roll skins              1 x  Egg beaten
      1 x  Enough oil to deepfry               1 c  Diced roast pork
    1/2 c  Cooked and diced shrimp           1/4 c  Water chestnuts
    1/4 c  Shreded bamboo shoots canned        2 c  Chopped bean sprouts fresh
      2 ea Green onion; finely chopped         4 ea Fresh mushroom chopped
    1/2 t  Sugar                               2 T  Soy sauce
      1 T  Seseme oil                          1 x  Salt and pepper to taste

  Heat the seseme oil in a large skillet. Quickly cook the bean sprouts
  over high heat stirring constantly. Add mushrooms, water chestnuts,
  bamboo shoots and cook approximately 2 minutes. Add meat, shrimp,
  green onion, salt & pepper, soy sauce, sugar Remove from heat and set
  aside to cool. Place 2 tablespoons of the mixture in center of egg
  roll skin. Take the two opposite ends and fold in. Moisten other 2
  edges with beaten egg. Roll into a log shape. Pre-heat oil in either a
  deep pot or wide deep skillet. Fry the egg rolls until golden brown
  turning every so often to get an even browning. Remove from oil and
  place on absorbent paper to drain and serve very hot.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Elegant Southern Seafood Cake
Categories: Shrimp Fish
  Servings:  8

      1 pk Cornbread mix, prepared             1 ea Red onion, small
      1 ea Red bell pepper, small              1 ea Green bell pepper, small
      2 ea Garlic cloves                       2 T  Olive oil
      1 lb Lump crabmeat                     1/2 lb Shrimp
    1/2 lb Flounder fillets                  1/4 lb Scallops
    1/2 c  Mayonnaise                          2 T  Lime juice
    1/8 t  Cayenne                             1 x  Salt to taste
      1 x  White pepper to taste               6 T  Clarified butter

  ell in advance, prepare cornbread according to package directions. ool
  and process in food processor or blender to make fine crumbs. et
  aside. Finely chop Onion.  Remove seeds and veins from Peppers and hop
  into approximately 1/2 inch pieces.  Peel, chop, and finely crush
  arlic.
  aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4
  inutes.  Add Peppers and Garlic and continue cooking until Peppers re
  almost tender.  Meanwhile, peel shrimp.  Coarsely chop shrimp, callops
  and flounder.  Remove Onion/Pepper mixture from heat and add eafood,
  mayonnaise and lime juice.  Stir gently to prevent breaking p crab.
  Season to taste with Salt, Pepper and cayenne.  Shape into atties and
  coat both sides with cornbread crumbs.  (May now be placed n a plate
  and refrigerated for up to an hour)  When ready to serve, eat 2
  tablespoons of the clarified Butter in the frying pan over a oderately
  high flame. Saute 3 cakes at a time until golden on both ides, about 2
  minutes.  Add more Butter as necessary. May be served ith Creamy Corn
  Sauce.  Spoon warm corn Sauce on plate and place eafood cake on top.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Empanadas De Fruta
Categories: Mexican Cookies
  Servings:  8

      1 x  -----------dough------------        6 c  Flour
      1 t  Salt                                1 T  Sugar
    3/4 c  Shortening                      1 1/2 c  Water
      1 x  -------fruit filling--------       20 oz Mixed dried fruit
    1/2 lb Raisins                           3/4 c  Sugar
    1/2 t  Cloves                              1 t  Cinnamon
    1/2 t  Nutmeg                              1 c  Pinon nuts(other nuts okay)

  Mix flour, salt and sugar; add shortening and mix well. Add beaten egg
  to water and then to dry mixture. Dough should be soft but not sticky.
  Make small balls of dough. Roll out to 5 inches diameter and 1/8"
  thick. Place a heaping teaspoon of filling on half of rolled out dough
  turning other half of dough over and pressing edges together. Pinch
  edges between thumb and fore finger giving the dough a half-turn. Fry
  in deep fat until golden brown. Drain. To make fruit filling, add
  enough water to cover the dried fruit and raisins. Cook over low heat
  until tender. Add sugar, spices, and nuts. Mix until well blended. ( A
  21 oz. can of fruit pie filling can be substituted for the fruit
  filling.)

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Enchiladas (Red Chili)
Categories: Mexican Main dish
  Servings:  6

     18 ea Corn tortillas                      1 qt Red chili sauce
      1 lb Grated cheddar                      1 ea Large onion chopped
      6 x  Fried eggs (optional)

  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
  place on a warm oven-proof plate. Sprinkle with grated cheese and
  chopped onion. Cover with red chili sauce and place another tortilla
  on top. Repeat the process then pour enough chili sauce over them to
  cover tortillas. Three tortillas make one serving. A fried egg is
  traditional on top of each enchilada.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Enchiladas Verdes (Green Enchiladas)
Categories: Mexican Main dish
  Servings:  4

     12 ea Corn tortillas                      4 T  Oil or lard
      1 ea Clove garlic                        1 T  Flour
      4 c  Green chili sauce                   1 ea Salt to taste
      2 c  Grated cheddar or jack chees      1/4 c  Minced onion

  Fry tortillas in fat to soften. Heat garlic in oil then discard
  garlic. Blend flour into oil. Stir in green chili sauce and heat
  thoroughly. If mixture is too thick, add water. Add salt to taste.
  Layer tortillas with sauce, minced onion and cheese on oven-proof
  plates. Sprinkle cheese on top. Use 3 tortillas for each serving.
  Place in oven to allow cheese to melt.    NOTE: For a real New Mexican
  touch place a poached or fried egg on top. The egg seems to help meld
  the flavors.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: English Sweet And Sour Ribs
Categories: Ribs Beef Meats
  Servings:  5

      3 lb Chuck short ribs *                3/4 c  Unbleached all-purpose flour
      2 t  Seasoned salt                       1 t  Pepper
    1/2 c  Cooking oil                         2 c  Sliced onion
  1 1/2 c  Hot water                           8 ea Heaping t dark brown sugar
    1/3 c  Catsup                            1/4 c  Red wine vinegar
      2 ea Cloves garlic, minced               2 ea Large bay leaves

  *  Short ribs should be meaty and cut in the English cut.
  ~---------------------------------------------------------------------
  ~--- Trim excess fat from short ribs.  Combine flour, seasoned salt
  and pepper; dredge shrot ribs.  Brown ribs in oil on all sides in
  Dutch oven.  Remove meat from pan.  Add onions and cook until golden
  brown.  Place ribs on top of onions.  Combine water, brown sugar,
  catsup, vinegar, garlic and bay leaves; pour over ribs.  Cover and
  bake in moderate oven (350 degrees F.) 2 1/2 hours.  Remove bay leaves
  before serving.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Far East Peanut Dipping Sauce
Categories: Appetizers Dips Vegetables
  Servings:  2

      1 t  Soy sauce                           4 t  Water
      2 t  Rice wine vinegar                   1 c  Peanut butter; chunky
      1 t  Sesame oil                          1 t  Chili paste with garlic
    1/8 t  Cayenne pepper                    1/4 c  Mayonnaise

  Mix the soy sauce and vinegar together and set aside.  Put the peanut
  butter in a bowl and mix in the sesame oil, blending thoroughly.  Then
  mix in the chili paste and cayenne pepper, blending well.  Add the soy
  sauce blending well.  Blend in the mayonnaise and serve at room
  temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS:
  Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry
  Tomatoes, Snow Peas

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FASHIONED SWEET POTATO PIE
Categories: Pies Desserts
  Servings:  6

    1/2 c  Butter, softened                  1/2 c  Packed brown sugar
      1 c  Mashed,cooked sweet potatoes        3 ea Eggs,lightly beaten
    1/3 c  Corn syrup                        1/3 c  Milk
    1/2 t  Salt                                1 t  Vanilla extract
      1 ea Unbaked pie shell

  Cream butter and brown sugar in bowl until light and fluffy.Blend in
  sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie
  shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325
  degrees and bake 35 to 45 minutes longer or until well set.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Favorite Chili Sauce
Categories: Tomatoes Peppers Pickles
  Servings:  6

     25 ea Large ripe tomatoes                 3 ea Sweet red peppers
      1 ea Small bunch celery chopped          6 ea Large onions, chopped
      3 ea Cloves garlic, minced               2 T  Whole allspice, tied in bag
      2 c  Cider vinegar                   1 1/2 c  Light brown sugar
      2 T  Pickling salt                       1 t  Pepper
      1 t  Dry mustard

  *    Peppers should be seeded and chopped.
  ~---------------------------------------------------------------------
  ~--- Scald, peel, core, and quarter the tomatoes.  Squeeze out the
  seeds and excess juice and finely chop the pulp.  Put the pulp in a
  large kettle, bring to a boil, and boil rapidly until the tomatoes are
  soft.  Ladle off the clear liquid that comes to the top of the
  tomatoes while they are cooking.  Add the remaining ingredients and
  cook for 30 minutes.  Discard the spice bag and continue to cook for
  about 1 hour longer, or until thick, stirring occasionally.  Seal in
  hot sterilized jars. Makes 4 - 6 Pints.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Favorite Mustard Pickles
Categories: Pickles Cucumbers Vegetables
  Servings:  6

     12 ea Med. sized cucumbers                6 ea Med. sized onions
      6 ea Red peppers, seeded                 2 qt Gherkins (small cucumbers)
      2 qt Pearl onions, peeled *              2 ea Large heads cauliflower **
  1 1/2 c  Pickling salt                       8 c  Sugar
      8 c  Cider vinegar                   1 1/2 c  Unbleached flour
    1/2 c  Dry mustard                         3 T  Tumeric
      2 T  Celery salt

  *    Pearl onions are the small white or silver skinned onions used in
  **   Break cauliflowers into bite-sized flowerets.
  ~---------------------------------------------------------------------
  ~--- Finely chop or grind, through the medium blade of a food chopper,
  the cucumbers, onions, and red pepper, and put each ground vegetable
  into a separate bowl.  Rinse the food chopper between each vegetable.
  Also put into separate bowls, the gherkins, white onions, and the
  cauliflower flowerets.  Sprinkle each vegetable with the salt, using
  about 1/4 c to each bowl.  Cover the gherkins, pickling onions, and
  cauliflower with cold water and let all the vegetables stand
  overnight.  In the morning, drain the chopped vegetables in a
  colander; drain the whole vegetables and dry them with a towel.  Mix
  the vegetables in a preserving kettle, stir in the sugar and 6 cups of
  the vinegar, and bring the mixture to a boil.  Combine the flour,
  mustard, tumeric and celery salt and mix them to a smooth paste with
  the remaining vinegar.  Stir the paste gradually into the vegetables
  and continue to stir until the sauce is slightly thickened.  Turn the
  pickles into jars and seal at once. Makes 6 quarts.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fennel Seed-Onion Dip
Categories: Appetizers Cheese Dips
  Servings:  4

    1/2 t  Fennel seeds                        1 c  Cream cheese, softened
      1 c  Sour cream                        1/4 c  White onion; minced
    1/2 t  Salt                              1/4 t  Black pepper
      1 t  Paprika

  Beat the fennel seeds and cream cheese together until smooth.  Whip in
  the sour cream.  Blend in all the other ingredients, mixing well.
  Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:
  Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Festive Pumpkin Pie
Categories: Cheese Desserts Pies
  Servings:  6

      8 oz Cream cheese; softened, 1 pk      3/4 c  Brown sugar; firmly packed
      1 t  Cinnamon; ground                  1/2 t  Ginger, ground
    1/2 t  Salt                              1/4 t  Cloves; ground
      3 ea Eggs; lg                            1 c  Pumpkin; mashed, canned
      1 c  Milk                                1 t  Vanilla
      1 ea Unbaked 9-inch pie shell            1 c  Dairy sour cream
      2 t  Sugar

  Cream the cream cheese, brown sugar, spices and salt together, in a
  bowl, until they are light and fluffy, using an electric mixer set on
  medium speed.  Add the eggs, one at a time, beating well after each
  addition. Blend in the pumpkin, milk, and vanilla.  Pour the mixture
  into the unbaked pie shell.  Bake in a preheated 375 degree F. oven
  for 45 to 50 minutes or until a knife inserted halfway between the
  edge and center comes out clean.  Cool slightly on a wire rack.
  Meanwhile blend the sour cream and sugar together and spread over the
  top of the warm pie.  Return the pie to the oven and bake an
  additional 3 to 5 minutes or just until the topping is set.  Cool on a
  wire rack.  Cover and chill in the refrigerator before serving.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fettuccine Alfredo
Categories: Pasta Ethnic Italian
  Servings:  2

      4 T  Butter                            1/2 c  Heavy cream
      6 T  Parmesan cheese                     1 x  Salt and pepper to taste
      8 oz Fettuccine

  Melt  butter in a small saucepan over a low heat.   Off the heat add
  the cream and the grated parmesan.   Put back on the fire to heat the
  sauce through and melt the cheese.  Do not boil.  Stir in the salt and
  pepper. Cook  the  fettuccine in plenty of boiling salted  water.
  Drain  well. Combine  the  noodles and the sauce and leave to stand
  covered  for  two minutes before serving.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fettuccine with Peas and Ham
Categories: Pasta Main dish Ham
  Servings:  4

      5 T  Unsalted butter                     1 c  Parmesan cheese
      6 ea Green onions                        1 lb Fettuccine cooked
      8 oz Mushrooms sliced                    1 x  Salt and pepper
  1 1/4 c  Whipping cream                      1 ea 10 oz pk frozen tiny peas
      4 oz Boiled ham chopped

  Melt  butter in heavy large skillet over medium head.   Add shallots
  and saute until soft.   Add mushrooms,  increase heat to high and cook
  until mushrooms  are very lightly browned.   Add cream and boil  two
  minutes. Stir  in peas and cook about 30 seconds.   Reduce heat to
  low;  blend in ham cheese and fettuccine and toss until heated, well
  combined and sauce clings to pasta.  Season to taste.  Serve
  immediately.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Finnish Summer Soup
Categories: Vegetarian Soups Vegetables
  Servings:  5

      2 c  Water                               6 x  Small thin skinned potatoes*
      1 t  Salt                              1/8 t  White pepper
      2 T  Butter or margarine                 6 x  Small boiling onions **
     12 x  Young fresh baby carrots ***      1/2 lb Young fresh green beens ****
      2 c  Fresh sshelled tiny peas            2 c  Half and half (light cream)
      3 T  All purpose flour

  * Potatoes peeled and halved ** or 6 green onions (including tops),
  cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat
  water to boiling in a wide 5-quart pan; add potatoes.  Reduce heat;
  cover and simmer for 5 minutes.  Add salt, pepper, butter, onions,
  carrots, and green beans; simmer for 8 more minutes.  Add peas and
  cook for another 2 minutes or until vegetables are crisp-tender. In a
  small bowl, stir together half and half and flour until smooth; stir
  into simmering vegetables.  Cook, stirring until soup slightly
  thickened (about 5 minutes)  Serving size: 1-2/3 cup Per serving: 9
  grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292
  calories May be served with open faced sandwiches of cream cheese on
  rye, decorated with sliced vegetables.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Flavored Salt
Categories: Preserving Spices Meats
  Servings: 10

      5 lb Sea salt                            2 t  Whole peppercorns
  4 1/2 T  Brown sugar; firmly packed      1 1/2 t  Juniper berries; dried
      1 ea Bay leaf; dried, crumbled           6 ea Thyme; sprigs of, leavesonly
      8 ea Cloves; whole

  NOTE:  This is for 25 lb s of any kind of meat.
  Mix well then crush or pound in a mortar and use as Salt in brines or
  for dry Salting.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Flemish Beef Stew
Categories: Beef Main dish Entertain
  Servings:  4

      2 oz Chopped salt pork                   1 ea Bay leaf
      1 lb Beef chuck in chunks                1 t  Thyme
      3 ea Onions thinly sliced into           3 T  Dijon mustard
      1 t  Flour                               1 ea French bread (stale)
  1 1/2 T  Vinegar                             2 c  Stout or porter
      1 ea Parsley spring                      1 T  Packed brown sugar

  Blanch salt pork in boiling water 5 minutes.   Drain and rinse well;
  pat dry.   Transfer  to heavy large skillet and cook over medium flame
  until lightly  browned.   remove from skillet using slotted spoon and
  reserve for use in salads or other dished.   Increase heat to medium
  high.   Add beef to skillet in batches (do not crowd) and cook until
  well browned on all sides,  turning with spatula.   transfer meat to
  heavy 2 to 3  quart saucepan.   Add  onions  to skillet reduce heat
  slightly and cook  until deep  golden  brown about  10  minutes,
  stirring  occasionally.   Blend in flour and cook about 30 seconds,
  watching carefully so flour does not burn.   Add stout and stir,
  scraping up any browned bits.  Bring mixture to boil.   Pour over
  beef.   Blend in vinegar,  sugar, parsley, bay leaf and thyme.  Cover
  saucepan and simmer mixture for 30 minutes. Spread mustard over bread.
   Press bread into stew.  Cover and cook until meat  is  tender,  about
  1 hour.   remove bay leaf and  discard.   Serve immediately. Serve
  with boiled potatoes, green salad and beer.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FLORIDA KEY LIME PIE
Categories: Pies Desserts
  Servings:  8

      1 x  -------------c--------------    1 1/4 c  Graham cracker crumbs
      2 T  Sugar                             1/3 c  Butter, melted
      1 x  -------------f--------------        5 ea Large egg yolks
    1/2 c  Freshly squeezed lime juice       1/3 c  Sugar
    1/8 t  Salt                                2 T  Coarsely grated lime peel
  2 1/2 c  Heavy cream                         1 ea Small lime,sliced,optional

  Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
  cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
  mixture firmly and evenly over bottom and sides of pie plate; bake 10
  minutes until browned.Cool completely on wire rack. Prepare filling:
  In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3
  cup sugar and salt until well blended.Set over simmering water;cook
  about 5 minutes,stirring constantly until mixture is thick enough to
  coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime
  peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in
  large bowl with electric mixer at medium speed,beat cream until soft
  peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime
  mixture into remaining cream.Spoon filling into prepared
  crust;refrigerate at least 2 hours until set. To serve: Spoon
  remaining whipped cream decoratively over top of pie; sprinkle cream
  with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Flour Tortillas
Categories: Mexican Breads
  Servings: 12

      4 c  All purpose flour               1 1/2 t  Salt
  1 1/2 t  Baking powder                       4 T  Lard or shortening
  1 1/2 c  Warm water

  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a
  well in the center and add water, a small amount at a time, to form a
  dough. Knead dough in bowl until smooth and elastic. Cover and wet
  aside for ten minutes. Form dough into egg-sized balls and flatter
  between palms. With rolling pin, roll each ball into a 6 inch circle,
  about 1/8 inch thick. Cook on preheated ungreased skillet over medium
  high heat, apprx. two min. per side, until tortilla looks slightly
  speckled. Cover with a clean towel to keep warm and soft until served.
  The tortillas may be cooled and stored in plastic bags in the freezer
  for later use.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FLUFFY STRAWBERRY PIE
Categories: Pies Desserts
  Servings:  6

      1 pk 4 serving strawberry gelatin      3/4 c  Cold milk
    3/4 c  Boiling water                   3 1/2 c  Cool whip whipped topping
    1/2 c  Ice cubes                           1 pt Strawberries,hulled & sliced
      1 pk Vanilla instant pudding             1 ea Baked 9" pie shell,cooled

  Completely dissolve gelatin in boiling water.Add ice cubes and stir
  until melted.Prepare pie filling mix with 3/4 cup milk as directed on
  package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until
  thickened.Fold in 2 cups of the whipped topping and strawberries.Pour
  into crust.Freeze 1 hour or chill in refrigerator 3 hours before
  serving.Garnish with remaining whipped topping and additional
  strawberries,if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FOUR-LAYER LEMON PIE
Categories: Pies Desserts
  Servings:  8

      1 x  ----------first l-----------    1 1/2 c  Flour
    1/2 c  Vegetable oil                       2 T  Sugar, (heaping)
      5 T  Milk                                1 x  ----------second l----------
      8 oz Cream cheese, softened              4 oz Whipped topping
      1 c  Powdered sugar                      1 x  ----------third l-----------
      6 oz Instant lemon pudding mix           3 c  Milk
      1 x  ----------fourth l----------        4 oz Whipped topping

  First Layer: Mix all ingredients together and pat into a pie pan.
  Bake in a preheated 400 degree oven until browned,8 to 10 minutes.
  Second Layer: Beat together and pour into pie shell.Chill. Third
  Layer: Mix until thickened and pour on cream cheese layer.Chill.
  Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving
  time

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurter
Categories: German Soups
  Servings:  4

      1 lb Navy beans; dried                   8 c  Water
      3 c  Beef broth                          1 ea Carrot; chopped
      1 ea Celery, chopped                     4 ea Bacon; strips, cubed
      2 ea Onions; small, chopped              1 t  Salt
    1/4 t  Pepper; white                       6 ea Frankfurters, sliced *
      2 T  Parsley; chopped

  *  Note:  Use the real Frankfurters in this recipe and not the hot
  dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Soak beans overnight.  In a 3-quart saucepan bring beans, water
  and beef froth to a boil.  Cook for about 1 hour.  Add carrot and
  celery and continue cooking for 30 minutes.  In a separate frypan cook
  the bacon until transparent.  Add the onions; cook until golden.  Set
  aside.  Mash soup through a sieve or food mill.  Return to pan and add
  the bacon onion mixture, salt and pepper.  Add frankfurters; reheat
  about 5 minutes. Sprinkle soup with chopped parsley and serve.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Franks Place (crawfish 'Etouff'ee)
Categories: Creol Crawfish
  Servings:  4

    1/4 c  Butter or margarine                 1 c  Tomatoes, chopped
      3 T  Flour, all-purpose                  2 c  Crayfish meat
  1 1/2 c  Onions, minced                    1/4 c  Parsley, chopped
    1/2 c  Green onion                         1 t  Salt
    1/2 c  Celery, chopped                   1/2 t  Black pepper
      2 ea Garlic cloves, minced             1/2 t  Pepper, cayenne
      1 t  Tomato paste                        2 c  Rice, hot cooked
      2 c  Fish stock (from heads and          1 x  Tails of fish or crawfish)

  1. Melt Butter in alrge saucepan over low heat; remove from heat and
   stir in flur until smooth. 2. Return to heat and cook, stirring, for
  10 minutes, until roux is    dark brown. 3. Stir in chopped white and
  Green Onions, Celery and Garlic; cook    about 10 minutes. 4. Add
  Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes,
  Crayfish, Parsley and seasonings; cover and simmer    20 minutes. 6.
  Serve over hot rice.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FRED DREXEL'S  1981 WINNING RECIPE CHILI
Categories: Chili Spicy
  Servings:  4

  2 1/2 lb Beef brisket, 1" cubes              1 x  Beef bouillon cube
      1 lb Lean pork, ground                  12 oz Budweiser beer
      1 x  Large onion, chopped fine       1 1/4 c  Water
      2 T  Wesson oil                          6 T  Chili powder
      3 x  Garlic cloves, minced           2 1/2 T  Ground cumin
      2 T  Diced green chilies               1/8 t  Dry mustard
      8 oz Tomato sauce                      1/8 t  Brown sugar
      1 x  Salt and pepper to taste            1 x  Oregano, pinch

  In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
  hot Wesson Oil.  Add Salt and Pepper to taste.  Add remaining
  ingredients.   Stir well.   Cover and simmer 3 to 4 hours, until meat
  is tender and Chili is thick and bubbly.  Stir occasionally.
  Manhattan Chili Co., NYC

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: French Pear Pie
Categories: Desserts Fruits Pies
  Servings:  6

      6 c  Bartlett pears; *                   3 t  Orange juice; frozen, conc.
    1/2 t  Lemon rind                          1 ea Unbaked 9-inch pie shell
      1 x  ----spicy crumb topping-----      3/4 c  Unbleached flour
    1/2 c  Sugar                               1 t  Cinnamon; ground
    1/2 t  Ginger, ground                    1/8 t  Salt
    1/4 c  Butter or margarine

  *    The Bartlett Pears should be pared and thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the pears, orange juice concentrate and lemon rind in a
  bowl and toss lightly.  Arrange the pear mixture in the unbaked pie
  shell.  Prepare the Spicy Crumb Topping and sprinkle over the pear
  mixture.  Bake in a preheated 400 degree F. oven for 40 minutes or
  until the pears are tender. Cover loosely with aluminum foil after 30
  minutes if the top becomes too brown.  Cool on a wire rack before
  serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
  salt in a bowl.  Cut in the margarine, using a pastry blender, until
  the mixture is crumbly.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fresh Strawberry Pie
Categories: Desserts Pies
  Servings:  6

      1 ea Baked 9-inch pie shell          1 1/4 c  Sugar
      1 T  Cornstarch                          3 T  Lemon juice
      3 oz Strawberry gelatin                  1 qt Fresh strawberries
  1 1/2 c  Water

  Clean and hull strawberries. In medium saucepan, combine sugar and
  cornstarch; add water and lemon juice.  Over high heat, bring to a
  boil.  Reduce heat; cook and stir until slightly thickened and clear,
  4 to 5 minutes.  Add gelatin, stir until dissolved.  Cool to room
  temperature.  Stir in strawberries; turn into prepared pastry shell.
  Chill 4 to 6 hours or until set.  Serve with whipped cream if desired.
   Refrigerate leftovers.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fried Apples
Categories: Fruits Main dish
  Servings:  6

      6 ea Lg unpared, cored, red apple        3 T  Butter
    1/2 c  Cooking wine                      1/2 c  Water
      1 c  Sugar                               1 T  Lemon juice
      1 ea 6" cinnamon stick

  Saute apples in butter for 6-8 minutes in non-stick skillet.  Boil
  wine, sugar, cinnamon stick, and lemon juice for 5 minutes.  Pour over
  apples. Cook, uncovered, until apples are tender.  Pour into serving
  dish.  Serve warm or cold. NOTE: For a simple supper serve with
  browned sausage patties or links.  For an elegant touch serve with a
  Pork Roast.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fried Rice (Chow Fun)
Categories: Oriental Main dish
  Servings:  4

      3 c  Cooked rice                         3 ea Bacon strips
      3 ea Slightly beaten eggs            1 1/4 c  Meat, finely diced
      2 ea Green onion; finely chopped       1/2 lb Fresh bean sprouts (optional
      6 ea Mushrooms, sliced                   1 x  Salt to taste as needed
      1 x  Dash black pepper                   2 T  Soy sauce

  Cook bacon til lightly browned but not crunchy and set aside. Add
  beaten eggs to bacon drippings and scramble.  Remove and chop very
  fine. Add cooked rice and fry for approx. 5 minutes stirring
  constantly then add remaining ingredients; mix well and continue
  cooking for 10 minutes longer. Serve piping hot. NOTE: Use your
  favorite meats; pork, chicken, ham, beef, or shrimp, or experiment
  with whatever tastes good to you.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fried Shrimp Balls
Categories: Oriental Appetizers Fish
  Servings:  4

      1 lb Fresh shrimp                        4 ea Water chestnuts chopped fine
    1/2 c  Bamboo shoots chopped fine        1/4 t  Fresh chopped ginger
      1 t  Salt                                1 T  White wine
      2 t  Corn starch                         1 ea Egg white
      1 x  Deep frying oil

  Prepare shrimp by cleaning thoroughly and removing shell, legs and
  devein. Mince the shrimp. Combine all of the ingredients except oil
  Use a teaspoon of the mixture and shape into balls. Heat oil in a deep
  pot or skillet and deep fry shrimp balls until Golden Brown.  Remove
  from oil and place onto paper towells to drain excess oil. Serve Hot

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fried Tortilla Chips
Categories: Appetizers Mexican Vegetarian
  Servings:  4

      8 ea Corn tortillas                      1 x  Salad oil

     Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
  Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on
  medium-high to high heat.  When oil is hot enough to make a piece of
  tortilla sizzle, add tortilla pieces, a handful at a time, and stir to
  separate.    Cook until crisp (1 to 1-1/2 minutes); lift from oil with
  slotted spoon and drain on paper towels.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Frijoles Refritos (Refried Beans)
Categories: Mexican Main dish
  Servings:  6

      2 c  Cooked beans                        3 T  Lard or bacon drippings
    1/2 c  Grated longhorn cheese

  Heat lard or bacon drippings in frying pan or saucepan. Add beans,
  mash and simmer for 5 minutes. Top with cheese and serve when melted.
  NOTE: this along with green chili and/or salsa is a great burrito
  filling.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Frittata Ranchera
Categories: Main dish
  Servings:  5

      3 T  Butter or margarine, melted       1/2 c  Chopped onion
    1/2 c  Chopped green bell pepper         3/4 c  Cubed cooked ham
      2 c  15 oz ranch style beans             8 ea Eggs
      2 T  Water

    Saute onion and green pepper in 1 tablespoon butter; stir in ham and
  beans. Heat to warm; remove from sillet.   Meanwhile, beat together
  eggs and water.   Heat remaining butter in skillet until just hot
  enough to sizzle; add eggs. Cook over low heat until eggs are set.
  Pour heated bean mixture evenly over eggs; cover tightly. Cook until
  eggs reach desired doneness. Cut into wedges to serve. Serves 4-6

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FROSTY PUMPKIN ICE CREAM PIE
Categories: Pies Desserts
  Servings: 10

      1 qt Vanilla ice cream                   1 c  Canned pumpkin
    1/4 c  Granulated sugar                    1 t  Pumpkin pie spice
      1 ea 9" baked graham crust               1 c  Heavy cream,stiffly beaten
      1 x  Walnut chocolate candies,opt

  In large bowl,working quickly,combine ice cream,pumpkin,sugar and
  pumpkin pie spice;stir gently but thoroughly to blend. Spread ice
  cream mixture evenly in prepared crust;freeze until firm,at least 1
  hour or overnight.To serve:Swirl whipped cream decoratively around
  edge of pie;top with walnut shaped chocolate candies,if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FROSTY RICOTTA CHEESE PIE
Categories: Pies Desserts
  Servings:  6

      1 c  6oz orange juice concentrate        1 pt Vanilla ice cream,softened
      1 c  Ricotta cheese                    2/3 c  Raspberry jam
      3 c  Non dairy whipped topping           2 ea Graham cracker pie crust
    1/8 t  Orange food coloring (opt.)

  In a large mixing bowl,beat frozen orange juice concentrate for about
  45 seconds.Spoon in softened ice cream and blend.Fold in whipped
  topping,Ricotta cheese and food coloring,if desired. Blend until
  smooth.Place bowl in the freezer for 15 to 20 minutes until mixture
  will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each
  pie crust.Spoon Ricotta mixture into crusts; do not over
  fill.Cover,loosely,with several layers of plastic wrap and freeze
  until firm,at least 6 hours or overnight.Let stand for 20 to 30
  minutes at room temperature before serving.Garnish with peach
  slices,raspberries and mint sprigs,if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FROZEN CITRUS PIE
Categories: Pies Desserts
  Servings:  6

      1 c  6 oz. lemonade concentrate          1 pt Vanilla ice cream,softened
  3 1/2 c  Thawed whipped topping              1 ea Ready graham cracker crust
      1 x  Yellow food coloring,opt.

  Place concentrate in large mixing bowl and beat about 30 seconds.
  Gradually,spoon in ice cream and blend.Fold in whipped topping and add
  food coloring,whipping until smooth.Freeze,if necessary,until mixture
  will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store
  any leftover pie in freezer.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Frozen Lemon Cream Pie
Categories: Pies
  Servings:  6

      1 ea 9-inch graham cracker crust         3 ea Large uncracked eggs.
    1/2 c  Plus 2 t sugar                    1/4 c  Lemon juice
    1/2 pt Whipping cream, whipped 1 cu

  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs! In large
  mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
  lemon juice.  In small mixer bowl, beat egg whites until soft peaks
  form; gradually add remaining 2 T sugar, beating until stiff peaks
  form.  Fold egg white mixture into lemon juice mixture; fold in half
  the whipped cream. Fold in remaining whipped cream.  Spoon into
  prepared crust.  Freeze at least 3 hours or until firm.  Serve more
  whipped cream or Blueberry 'n' Spice Sauce.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Frozen Lemon Souffle
Categories: Desserts
  Servings:  6

  1 1/2 c  Sugar                               3 T  Cornstarch
      1 ea Env. unflavored gelatin             1 c  Water
    2/3 c  Lemon juice or lime juice           3 ea Large egg whites
    1/2 pt Whipping cream, 1 cup

  In large saucepan, combine sugar, cornstarch, and gelatine; add water
  and lemon or lime juice.  Over medium heat, cook and stir until
  slightly thickened; stir in a few drops of food coloring in color of
  juice used, if desired (yellow or green).  Cool.  Chill until
  partially set, about 1 hour, stirring occasionally.  In small mixer
  bowl, beat egg whites until stiff but not dry; fold into juice
  mixture.  In small mixer bowl, beat whipping cream until stiff peaks
  form; fold into juice mixture.  Tape or tie 3-inch waxed paper or foil
  "collar" securely around rim of 1-qt souffle dish. Pour mixture into
  dish.  Freeze 6 hours or overnight.  Remove "collar". Garnish with
  whipped cream, candy lemon drops and gum drop slivers if desired.
  Return leftovers to freezer. TIP: Souffle can be chilled in
  refrigerato 6 hours instead of being frozen.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruit Cocktail Cake
Categories: Cakes Desserts
  Servings:  8

      2 c  Unbleached flour                1 1/2 c  Sugar
      2 c  Fruit cocktail                      2 t  Baking soda
      2 ea Large eggs                          1 x  Pinch salt

  Mixall ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350
  degrees F. for about 40 minutes.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruit Coctail Cake Icing
Categories: Desserts Cakes
  Servings:  8

  1 1/2 c  Sugar                               6 oz Margraine, 1 1/2 stick
    1/2 c  Pecans                            1/2 c  Coconut
      1 c  Undiluted evaporated milk

  Cook sugar, oleo, and milk until thick.  Remove from heat and add
  pecans and coconut.  Pour over hot cake.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruit Medley Punch
Categories: Beverages
  Servings: 12

      1 x  Della robbia ice ring *            20 oz Strawberries, frozen 2 pks
      3 c  Apricot nectar, chilled             3 c  Cold water
      1 c  Lemon juice                         6 oz Frozen orange juicethawed***
      1 c  Sugar                              32 oz Bottle ginger ale, chilled

  *     Ice Ring is optional **    Strawberries are to be the ones
  frozen in syrup and they should be ***   Frozen Orange Juice should be
  thawed and no water added.  Should be
  ~---------------------------------------------------------------------
  ~---- Prepare Ice Ring, if used in advance.  In a blender container,
  puree straw- berries.  In punch bowl, combine pureed strawberries,
  apricot nectar,water, lemon juice, orange juice concentrate, and
  sugar; stir until sugar dis- solves.  Slowly pour in ginger ale; add
  Della Robbia Ice Ring, if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruit Smoothie
Categories: Low-cal Beverages Fruits
  Servings:  4

      8 oz Fruit cocktail, can, chilled        1 c  Milk
    1/4 c  Nonfat dry milk powder            1/2 t  Vanilla
    1/2 c  Ice cubes                           2 x  Cinnamon, ground (dashes)

  PER SERVING:  87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81
  Sodium In a blender container combine undrained fruit cocktail and
  remaining ingredients.  Cover; blend till combined.  Add ice cubes;
  cover and blend till smooth.  Sprinkle with additional cinnamon (for
  garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FRUIT TOPPED CHEESE PIE
Categories: Pies Desserts
  Servings:  6

      1 pk 8 oz. cream cheese,softened       1/3 c  Sugar
  1 3/4 c  Cool whip whipped topping           1 ea Graham cracker crumb crust
      1 c  Canned cherry pie filling

  Beat cheese and sugar until creamy.Mix in topping.Spoon into the
  crust;add pie filling around the edge of the pie.Chill at least 3
  hours.Garnish with additional whipped topping,if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruited Beef Curry Casserole
Categories: Beef Meats Fruits
  Servings:  8

      2 lb Lean ground beef                    1 ea Lg. onion, chopped
      1 ea Med. green pepper, chopped          2 T  Cooking oil
      1 ea Slice whole wheat bread             1 c  Milk
      2 ea Large eggs                          1 ea Lg. apple, chopped
      1 c  Chopped dried apricots              2 T  Curry powder
      1 t  Salt                              1/2 t  Pepper
      1 x  Curry condiments

  Cook onion and green pepper in oil in large frying-pan until onion is
  transparent.  Add ground beef and brown lightly.  Pour off drippings.
  Soak bread in milk.  Add eggs, apple, apricots, curry powder, salt and
  pepper to beef.  Add bread and milk.  Mix well.  Place in 2-qt
  oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45
  minutes.  Serve with curry condiments such as chutney, raisins,
  shredded coconut and sunflower seeds.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Fruited Spinach Salad
Categories: Low-cal Salads Fruits
  Servings: 10

    1/4 c  Vinegar, white wine                 2 T  Honey
      3 T  Oil, salad                          1 t  Poppy seed
    1/2 t  Mustard, dry                        8 c  Spinach, fresh, torn
      1 x  Papaya, medium  *               1 1/2 c  Grapes, seedless, halved

  * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
  and cubed
  ~---------------------------------------------------------------------
  ~---- PER SERVING:  85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol.,
  33mg sodium In a screw top jar combine vinegar, oil, honey, poppy
  seed, and dry mustard Cover; shake well to mix. Combine spinach,
  papaya or pears, and grapes.  Shake dressing again and pour over
  salad.  Toss to coat.  Serve immediately. BETTER HOMES AND GARDENS

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: FUDGE PECAN PIE
Categories: Pies Desserts
  Servings:  8

      1 ea 9" unbaked pie shell              1/3 c  Butter or margarine
    1/3 c  Hershey's cocoa                   2/3 c  Sugar
    1/4 t  Salt                                3 ea Eggs,slightly beaten
    3/4 c  Light corn syrup                    1 c  Chopped pecans,optional
      1 c  Pecan halves

  Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir
  until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs
  and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour
  into unbaked pie shell.Place pecan halves over top.Bake for 40
  minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened
  whipped whipping cream or whipped topping.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Garam Masala
Categories: Indian Spicy Easy
  Servings:  6

      1 t  Black cumin                         1 t  Whole cloves
      1 t  Black peppercorns                 1/4 ea Nutmeg

  Place  all ingredients in a clean electric coffee grinder.   Grind
  until fine.   Store in a small jar with a tight-fitting lid.   Keep
  away  from heat and sunlight. This is a spice combo used in many
  Indian recipes.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Garlic Mayonnaise Dip
Categories: Appetizers Dips Vegetables
  Servings:  4

      1 t  Garlic; minced                    1/4 c  Green onion; finely chopped
    1/4 c  Olive oil                           2 c  Mayonnaise

  Mix the garlic, chopped green onion tops and bottoms, and the oil
  thoroughly.  Add the mayonnaise and blend the mixture well, until the
  oil is absorbed into the mayonnaise.  Cover and chill. Makes about 2
  1/2 cups of dip. SUGGESTED DIPPERS:  Asparagus, Red Bell Pepper,
  Broccoli, Potato Skins, Roast Beef, Turkey

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GEORGIA PEACH PIE
Categories: Pies Desserts
  Servings: 10

      1 x  -------------c--------------        2 c  All-purpose flour
    1/4 t  Salt                              3/4 c  Butter
      1 x  -------------f--------------        8 ea Peaches,peeled,1" slices
    1/2 c  Sugar                             1/4 c  All-purpose flour
      2 T  Freshly squeezed lemon juice        1 t  Grated lemon peel
      2 T  Milk

  Prepare Crust: In large bowl,combine 2 cups flour and salt;using
  pastry blender or two knives,cut in butter until mixture resembles
  coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
  flour mixture;toss with fork to blend lightly but evenly.When mixture
  forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
  floured surface roll our half  dough  to  12"  circle;fit  into  9"
  pie  plate;trim,leaving  1" overhang.Roll out remaining half dough to
  12" circle;using sharp knife cut circle into ten strips,each about 1"
  wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
  bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
  peel;toss well.Pour filling into prepared crust.Arrange reserved
  strips of dough in lattice pattern over filling;trim strips to match
  lower of crust overhang.Dampen overhang lightly with water;turn up
  over ends of strips and seal.Flute edge decoratively.Brush lattice
  strips and edge of crust with milk;bake 50 minutes until bubbling and
  crust is golden brown.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Ginger Vinaigrette
Categories: Sauces Spreads
  Servings: 12

      1 T  Ginger, minced                      2 T  Shallot minced
      1 T  Vinegar rice wine                   2 T  Lime juice
      2 t  Soy sauce                         1/4 c  Oil, olive
    1/2 t  Oil, sesame                         1 x  Pepper black to taste

  Combine all ingredients and whisk to blend well. Makes about 1/2 cup.
  Store in refrigerator for a short period. Serve with hearty salads,
  fish, beef, or vegetable chunks.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Gingered Chinese Noodle Soup
Categories: Soups Main dish Oriental
  Servings:  3

      3 oz Cellophane noodles                  1 c  Shredded watercress leaves
      2 T  Vegetable oil                     1/2 c  Thinly sliced mushrooms
      1 ea Medium onion, sliced                1 c  Snow peas
      2 ea Thin carrots sliced diagonal        1 t  Oriental sesame oil
      1 t  Minced fresh ginger                 1 t  Rice vinegar
      3 c  Chicken stock                       2 ea Green onions thinly sliced
  1 1/2 c  Water                               1 T  Soy sauce
      1 c  Ham cut into julienne

  Put  cellophane noodles in large bowl.   Cover with boiling water.
  Let stand 5 minutes.  Drain thoroughly. Heat oil in wok or deep large
  skillet over medium high heat.   Add onion and carrots and stir fry 3
  minutes.   Add garlic and ginger stir fry  30 seconds.   Add  stock,
  water and soy sauce.   Cover and boil 2 minutes. Add ham water cress,
  mushrooms and noodles.   Return to  boil.   Cover, turn  off heat and
  let steep 2 minutes.   Add snow peas,  cover and  let steep until
  vegetables are crisp tender about 3 minutes.  Stir in sesame oil,
  rice vinegar and red pepper flakes.   Adjust seasoning.   Serve in
  deep bowls, sprinkle with green onions.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Glazed Fresh Strawberry Pie
Categories: Desserts Fruits Pies
  Servings:  6

      3 pt Strawberries; fresh, hulled         1 c  Sugar
  3 1/2 t  Cornstarch                        1/2 c  Water
      1 x  Red food coloring; a few dr         1 ea Baked 9" pie shell
      1 x  Sweetened whipped cream

  Mash 1 pt of the strawberries, using a fork, and set aside.  Combine
  the sugar and cornstarch in a 3 quart sauce pan.  Stir in the water
  and mashed berries.  Cook over medium heat, stirring constantly, until
  the mixture comes to a boil, then cook 2 minutes longer.  Remove from
  the heat and stir in the food coloring.  Cool to room temperature.
  Fold in the remaining 2 pts of strawberries and turn into the baked
  pie shell.  Chill in the refrigerator at least 2 hours.  To serve, top
  with puffs of sweetened whipped cream

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Goan-style Chicken with Roasted Coconut (Shakoothi
Categories: Indian Main dish Ethnic
  Servings:  6

  2 1/4 T  Coriander seeds                 2 1/4 t  Whole cumin
  1 1/2 t  Whole black mustard seeds       1 1/2 ea One inch stick cinnamon
      6 ea Hole cloves                       3/8 t  Whole black peppercorns
    3/8 t  Ground nutmeg                   1 1/2 ea Whole dried hot red chili
      3 c  Grated fresh coconut            1 1/2 ea One in cube ginger chopped
      9 ea Cloves garlic                     3/4 ea Fresh hot green chili
  2 1/4 c  Water                               6 T  Vegetable oil
      3 ea Medium onions, minced           3 1/3 lb Chicken parts, skinned
  2 1/4 t  Salt

  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon,
  cloves, peppercorns,  nutmeg  and red chili in a small frying pan.
  Place over a medium  flame.   Now  quickly  'dry-roast'  the  spices,
  stirring  them frequently until they emit a very pleasant  'roasted'
  aroma.  Empty  the spices  into  a  clean coffee grinder or spice
  grinder and  grind  until fine.  Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a  medium flame,
  stirring all the time.  The coconut should pick up lots of brown
  flecks  and  also smell roasted.   Put the coconut in the bowl with
  the other dry roasted spices. Put  the  garlic,  ginger,  and  green
  chili into the  container  of  an electric blender, along with some
  water.  Blend until you have a paste. Heat the oil in a 10-12 inch
  frying pan or saute pan over a medium  high flame.   When hot put in
  the onions.   Stir and fry them until they pick up  brown spots.   Now
  pour in the garlic-ginger mixture and stir  once. Turn  heat to
  medium.  Put in the chicken pieces,  salt,  as well as the spice
  coconut mixture in the bowl.   Stir and fry the chicken  for  3-4
  minutes  or until it loses its pinkness and turn heat to low,  and
  cook for  25  to  30 minutes or until chicken is tender.   Stir a  few
   times during this cooking period, making sure that you turn over each
  piece of chicken so that it gets evenly colored.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GOLDEN APPLE PIE WITH RUM SAUCE
Categories: Pies Desserts
  Servings:  6

      7 ea Apples, golden delicious          1/4 c  Brown sugar
      2 T  Flour                             1/2 t  Cinnamon
    1/4 t  Salt                              1/8 t  Nutmeg
      1 x  Pastry for a 2 crust 9" pie       1/4 c  Chopped nuts
      2 T  Rum                                 2 T  Butter

  Combine apples with brown sugar,flour,spices and salt.Place in a 9"
  pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts
  and rum;dot with butter.Roll out remaining pastry.Cut into 3/4"
  strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425
  degrees for 50 to 60 minutes or until apples are tender.Cover top of
  pie with foil part way through baking time to prevent over browning of
  crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup
  water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a
  boil.Boil 5 minutes over medium high heat,stirring
  constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup
  of cold water.Stir into hot sugar mixture.Cook and stir until
  thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Golden Harvest Beef
Categories: Brisket Beef Meats
  Servings:  6

  2 1/2 lb Beef brisket                        2 T  Cooking fat
      2 ea Small onions *                      1 c  Brown sugar, packed
    1/4 t  Salt                              1/4 t  Pepper
      1 qt Boiling water                      29 oz Yams, drained
      6 ea Carrots; pared and slivered         2 ea Med. tart apples, sliced
      3 ea Lg. white potatoes **             1/2 c  Sugar
    1/4 c  Catsup                              1 T  Cornstarch
    1/2 T  Dry mustard                        11 oz Mandarin orange segs, 1 cn

  *     Onions should be whole and studded with a few cloves. **    Pare
  and halve the white potatoes.
  ~---------------------------------------------------------------------
  ~--- Trim excess fat from beef brisket and brown on both sides in fat
  in Dutch oven.  Pour off drippings.  Add onions, 1/4 c brown sugar,
  salt and pepper.  Stir in boiling water.  Cover and bake in moderate
  oven (350 degrees F.) for 2 hours.  Add yams, carrots, apples, white
  potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes.
   Remove cloves from onions.  Combine sugar, 1/2 cup brown sugar,
  catsup, cornstarch and mustard in small saucepan.  Drain Mandarin
  Oranges reserving liquid.  Stir liquid into sugar mixture and cook
  over medium heat until sauce boils. Add madarin oranges.  Spoon about
  half of the sauce over meat.  Continue cooking, uncovered, about 30
  minutes or until meat is very tender, basting with sauce occasionally.
   Carve meat diagonally across the grain and place on platter with
  vegetables.  Spoon remaining hot sauce over meat and vegetables.
  Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can
  be simmered on top of range until tender or can be cooked in a
  pressure cookier according to manufacturer's directions.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE
Categories: Pies Desserts
  Servings:  8

      3 ea Eggs,separated                    1/8 t  Salt
    3/4 c  Maple syrup                         2 c  Kool whip
      1 c  Walnut meats,chopped                2 T  Semi-sweet chocolate,shaved
      1 ea Chocolate crumb pie shell

  Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in
  top of double boiler until yolk mixture thickens.Cool. Beat egg whites
  until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool
  Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape
  into baked pie shell.Cover with remaining whipped topping.Sprinkle
  with remaining nut meats and chocolate shavings.Freeze for a minimum
  of four hours.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Grandmother Merrill's Chili Sauce
Categories: Sauces
  Servings:  4

      1 ea Large onion                       1/2 c  Sugar
    1/2 t  Salt                                1 t  Cinnamon
     15 oz Tomatoes                          1/2 c  Vinegar
      1 t  Allspice                            2 ea Pickled peppers(hot or mild)

  Finely chop onions and peppers; mix with sugar, vinegar, and salt.
  Cook slowly until onions are tender.  Chop tomatoes, and add to the
  mixture, add allspice and cinnamon; stir well and cook 3 minutes.
  This makes 4 cups of sauce.  Good on dried peas or beans, boiled
  cabbage, etc.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Greek Stew
Categories: Greek Main dish Ethnic
  Servings:  6

      3 lb Stew meat, chopped                  1 ea Clove garlic, diced
      5 T  Butter                          1 1/2 c  Water
      1 x  Salt                                1 ea Bay leaf
      1 x  Pepper                              2 lb White onions, sm
      1 ea Onion, chopped                    1/2 lb Mushrooms, sliced
      1 ea 6 oz can tomato paste             3/4 lb Jack cheese, grated
      2 T  Red wine vinegar

  In a heavy kettle,  brown meat in butter.   Season lightly with salt
  and pepper.   Add chopped onion and saute until clear.  Mix in tomato
  paste, vinegar,  garlic and half of the water.  Add bay leaf.  Cover
  and simmer 1  hour,  adding  additional  water as needed.   Add  white
   onions  and mushrooms.   Cover  and simmer 1 more hour or until meat
  and onions  are tender.  Add cheese, cover and cook 5 minutes, or
  until cheese melts.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Green Chile Sauce
Categories: Mexican Sauces
  Servings:  4

      2 T  Oil or lard                         1 ea Clove garlic (optional)
    1/2 c  Minced onion (optional)             1 T  Flour
      1 c  Water                               1 c  Diced green chili
      1 ea Salt to taste

  In oil in a heavy saucepan, saute' garlic and onion. Blend in flour
  with wooden spoon. Add water and green chili. Bring to a boil and
  simmer, stirring frequently, for 5 minutes.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GREEN CHILI WITH PORK
Categories: Chili Spicy
  Servings:  6

    1/2 c  Olive oil                           5 c  Chicken stock or canned brot
      4 c  Onions, chopped, yellow            28 oz Tomatoes, italian plum,
      8 x  Garlic cloves, chopped              8 x  Jalapeno peppers,
      1 x  Potato, peeled and grated           1 x  Fresh stemmed and minced
     12 x  Poblano chilies (1 1/2 lb),         3 x  Carrots, sliced crosswise,
      1 x  1/2" pieces                        28 oz Green chilies,
  1 1/2 T  Oregano, dried                      3 lb Pork,boneless shoulder,
      1 x  1/2" cubes

  In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
  Oil over medium heat.  Add Onions, Garlic, Jalapenos, and carrots.
  Cook,stirring once or twice, for 10 minutes.  Stir in Oregano and Pork
  cubes and cook until Pork has lost its pink color, about 20 minutes.
  Stir occasionally.
  Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the
  grated potato.  Bring to a bOil, then lower the heat and cook
  partially covered, for 1 1/2 hours, stirring occasionally.
  Cut the Poblano into 1/2" strips.  Add them to the Chili and cook ,
  stirring often, for another 30 to 45 minutes or until the Pork is
  tender and the Chili is thickened to your liking.  Taste for correct
  seasonings and let cook another 5 minutes.  Serve hot.
  NOTE: To roast Poblanos, stick them on a serving fork and turn over a
  gas burner until thoroughly charred.  Wrap Chilies in a paper bag
  after you roast them.  When cool, rinse under cold running Water,
  rubbing off the burned skin.  Pat dry and de-stem Chilies.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Green Chilies Rellenos (Stuffed Green Chili)
Categories: Mexican Main dish Vegetables
  Servings:  5

     10 ea Green chili peppers                10 oz Longhorn or jack cheese
      1 x  -----------batter-----------        1 c  All-purpose flour
      1 t  Baking powder                     1/2 t  Salt
    3/4 c  Cornmeal                            1 c  Milk
      2 ea Eggs, slightly beaten

  Cut cheese into slices 1/2" thick and the length of the chili. Make a
  small slit in chili just big enough to insert cheese(you can also poke
  in some slivers of onion at this point). Dip in batter and fry in hot
  oil or lard until golder brown. Drain and serve. May be garnished with
  green chili sauce if desired. To make batter, combine flour, baking
  powder, salt and cornmeal. Blen milk with egg;then combine milk and
  egg mixture with dry ingredients. Add more milk if necessary for
  smooth batter. Using a spoon, dip stuffed chilies in batter.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GREEN TOMATO MINCED MEAT
Categories: Pies Desserts
  Servings:  6

      1 lb Cubed stew beef                   1/2 c  Suet
     20 ea Green tomatoes, cored              18 ea Tart apples,peeled
  1 1/2 lb Raisins                             3 T  Cinnamon
    3/4 c  Any sweet fruit juice             3/4 c  Minced citron
      6 T  Orange rind                         3 t  Salt
      1 T  Cloves                          1 1/2 t  Allspice
      1 t  Ginger                              1 c  Beef stock
      1 x  Brandy,if desired

    1/2 to 1 t  nutmeg  Cover meat with water and simmer until
  tender.Force meat,suet, tomatoes and apples through coarse food
  chopper.Add remaining ingredients(except brandy) and simmer 1
  hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2
  tbsp. brandy on top, if desired.Seal.Store in cool place.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Green Tomato Relish
Categories: Relishes Pickles Tomatoes
  Servings:  6

      6 ea Red sweet peppers *                 2 lb Green tomatoes
      2 lb Onions                              1 ea Small head cabbage *
      3 ea Sweet green peppers *             1/4 c  Pickling salt
  3 1/2 c  Sugar                               2 c  Cider vinegar
      1 c  Water                               1 T  Mustard seed
      1 T  Ground turmeric                     2 t  Celery seed

  *    All vegetables are to be coarsely ground.
  ~---------------------------------------------------------------------
  ~--- Mix vegetables and salt.  Cover and let stand 12 to 18 hours.
  Drain vegetables and rinse.  Mix vegetables and remaining ingredients.
   Heat to boiling; reduce heat.  Simmer, uncovered, 3 minutes.  Pack
  simmering mixture in hot jars, leaving 1/8" headspace; seal.  Process
  10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: -----
  Vegetables can be chopped if you prefer.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Green Tomato Relish II
Categories: Relishes Pickles Tomatoes
  Servings:  4

      6 lb Green tomatoes                      3 ea Med. onions
      4 T  Pickling salt                       5 ea Thin slices lemon
    3/4 c  Sweet red pepper *              1 1/2 c  Brown sugar
  1 1/2 c  Vinegar                             2 t  White peppercorns
      2 t  Whole allspice                      2 t  Whole cloves
      2 t  Celery seeds                        2 t  Mustard seeds
      2 t  Dry mustard

  *   Fresh red sweet pepper should be finely chopped.
  ~---------------------------------------------------------------------
  ~--- Wash and core the tomatoes; peel the onions.  Slice the tomatoes
  and onions thinly, mix with the salt and let stand overnight.  In the
  morning drain thoroughly.  Put the tomatoes and onions in a large
  kettle and add the lemon slices, pepper, sugar, vinegar, and the
  spices and mustard tied in a bag.  Bring to a boil and cook for about
  30 minutes or until slightly thickened, stirring occasionally.
  Discard the spice bag and turn the relish into hot jars.  Seal at
  once. Makes 4 Quarts.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Grilled Chicken Dijonnais
Categories: Poultry Easy Main dish
  Servings:  6

    1/2 c  Oil                               1/4 c  Fresh lemon juice
    1/2 t  Ground pepper                       6 ea Chicken breasts halves
      3 T  Tarragon vinegar                    1 x  Skinned and boned
      2 T  Dry white wine                      1 t  Dried tarragon
    1/2 t  White pepper                        1 c  Butter
      2 T  Strong dijon mustard                1 x  Lemon slices


-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Grilled Fish In Foil
Categories: Fish
  Servings:  4

      1 lb Fish fillets,fresh or frozen        2 T  Margarine or butter
    1/4 c  Lemon juice                         1 T  Chopped parsley
      1 t  Dill weed                           1 t  Salt
    1/4 t  Pepper                              1 x  Paprika
      1 ea Med. onion, thinly sliced

  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely
  around fish, leaving space for fish to expand.  Grill 5 to 7 minutes
  on each side or until fish flakes with fork.  Refrigerate leftovers.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Grilled Garden Pizza
Categories: Main dish Appetizers Low-cal
  Servings:  4

    2/3 c  Warm water                          1 pk Active dry yeast
      1 T  Olive oil                           2 t  Sugar
  1 1/3 c  All-purpose flour                 3/4 c  Quick or old-fashioned oats
    1/4 c  Romano cheese                     1/2 c  Green pepper, sliced
    1/2 c  Red onion, thinly sliced          1/4 c  Chopped fresh basil or
      2 ea Cloves of garlic                    4 t  Dried basil
      2 c  Plum tomatoes, thinly sliced    1 1/2 c  Shredded part-skim mozarella

    Combine first 4 ingredients; let stand 10 minutes or until foamy. In
  mixer bowl, combine flour and uncooked oats. On low speed of electric
  mixer, gradually add yeast mixture; mix an additional 2 minutes.
  (Dough will be soft.) Knead on floured surface 5 times. Place in
  medium bowl sprayed with no-stick cooking spray, turning once to coat.
  Cover; let rise in warm place 30 minutes or until almost doubled.
  Punch dough down; divide into 4 portions. On floured sureface pat each
  into 6 inch circle. Grill over medium hot coals 2 to 4 monites or
  until bottom is golden brown. Remove from grill. On rbowned side,
  layer remaining ingredients in order listed. Return to grill. Cover;
  cook 4 to 6 minutes or until bottom is golden brown and cheese begins
  to melt.   To bake in oven: Heat overn to 425 degrees. Spray cookie
  sheet with no-stick cooking spray or oil lightly. Pat each portion or
  dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2
  of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25
  minutes or until crust in golden brown. Sprinkle immediately with
  remaining cheese.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: GRILLED TURKEY SHISH KABOB
Categories: Poultry Low-cal Grill
  Servings:  4

  1 1/4 lb Turkey breast tenderloins         1/3 c  Chili sauce
      2 T  Lemon juice                         1 T  Sugar
      2 ea Bay leaves                          8 ea Mushrooms
      8 ea Cherry tomatoes                     1 x  Zucchini medium (1/2" slices
    1/2 x  Green pepper (2" squares)           2 ea Onions (cut into 1/4's)
      2 T  Cooking oil

  Cut turkey tenderlions into 1 1/2-inch cubes.  Mix next 4 ingredients;
  pour over turkey cubes.  Toss to coat; refrigerate at least 4 hours or
  overnight, stirring occasionally.  Thread turkey and vegetables
  alternately on skewers.  Brush lightly with oil.  Broil or grill 6"
  from heat or coals for 10 minutes.  Turn and brush occasionally with
  marinade.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Guacamole Salad
Categories: Mexican Salads Appetizers
  Servings:  4

      5 ea Large avocados                      1 ea Medium garlic clove, minced
      1 ea Medium tomato, chopped              4 oz Can chopped green chili
  2 1/2 T  Lemon or lime juice                 1 t  Salt

  Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
  Add remaining ingredients, mixture will be chunky. To prepare
  individual salads, spoon mixture on shredded or whole lettuce leaves.
  Top with diced tomato for garnish and serve with tortilla chips. If
  made ahead of time, save pit and put in dip until time to serve to
  prevent darkening.  NOTE: This is my own recipe and the chili can be
  adjusted to taste. Also, I sometimes replace the tomato and green
  chili with salsa.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Gujerati-style cabbage with carrots (Sambhara)
Categories: Indian Ethnic Side dishes
  Servings:  4

    1/2 lb Cabbage                           1/2 lb Carrots
    1/2 ea Fresh hot green chili           2 2/3 T  Vegetable oil
      1 pn Asafetida                         2/3 T  Whole black mustard seed
      1 ea Hot dried red chili               3/4 t  Salt
    1/3 t  Sugar                           2 2/3 T  Chopped fresh coriander
    2/3 t  Lemon juice

  Core  the cabbage and cut it into fine,  long shreds.   Peel the
  carrots and grate them coarsely.  Cut the green chili into thin, long
  strips. Heat  the  oil in a wide,  casserole-type pot over a
  medium-high  flame. When  hot,  put in the asafetida.   A second
  later,  put in the  mustard seeds.   As soon as the mustard seeds
  begin to pop, put in the dried red chili.   Stir once.  The chili
  should turn dark red in seconds.  Now put in the cabbage,  carrots and
  green chili.   Turn the heat down to medium and stir the vegetables
  around for half a minute.   Add the salt,  sugar and green coriander.
   Stir and cook for another 5 minutes or until  the vegetables  are
  just done and retain some of their crispness.   Ad  the lemon juice.
  Stir to mix.   (Remove the whole red chili before serving to those
  unfamiliar with Indian foods.)

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hacienda Hamburger
Categories: Beef Meats
  Servings:  6

      2 lb Ground beef                         2 T  Cooking oil
  1 1/2 c  Celery, chopped                   1/2 c  Chopped onion
      6 oz Tomato paste                    2 1/4 c  Water, 3 cns
      2 c  Uncooked noodles                    1 c  Diced american cheese
      1 c  Sliced ripe olives                  2 t  Salt
    1/2 t  Pepper

  Brown meat in oil in electric skillet or large frying-pan.  Add celery
  and onion; cover and cook slowly 10 minutes.  Add tomato paste, water,
  noodles, cheese, olives, salt and pepper; stir to combine.  Cook
  slowly until noodles are tender, abotu 30 minutes. NOTE: This is just
  as good on the second day.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hamburger Patties
Categories: Main dish Meats
  Servings:  4

      1 lb Lean hamburger                      1 ea Small onion, chopped
      1 ea Slice bread, cubed                  2 T  Catsup
    1/2 t  Salt                            1 1/2 t  Prepared mustard
      1 t  Worcestershire sauce                1 t  Prepared horseradish

  Mix all ingredients.  Shape into 4 patties, about 3 1/2 inches in
  diameter. Place in square baking dish 8 x 8 x 2-inches.  If desired,
  brush each patty with additonal catsup.  Cover loosely and microwave
  on high (100%) 5 minutes; turn dish one-quarter turn.  Microwave until
  done, 2 to 3 minutes.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hamburger Soup
Categories: Hamburger Soups Beef
  Servings:  8

  1 1/2 lb Lean ground beef                    1 ea Med. onion, chopped
      1 c  Carrots; sliced                     1 c  Celery, sliced
      1 c  Cabbage; sliced                     6 oz Tomato paste
      2 t  Worcestershire sauce                3 c  Beef bouillon, or stock

  In skillet, brown hamburger adn drain thoroughly.  Add onion, carrots,
  celery and cabbage.  Combine tomato paste, worcestershire sauce and
  beef stock/bouillon.  Add to crock pot, with Hamburger an stir to
  blend.  Cover and cook on low setting for 8 to 10 hours, or high
  setting for 3 to 4 hours. NOTE: This is an updated version of an old
  chuckwagon recipe.  They would use finely diced beef and the
  vegetables and let them cook all day at roundup time.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hearty Vegetable Beef Soup
Categories: Soups Main dish Beef
  Servings:  8

      2 lb Stew beef, cubed                1 1/2 c  Corn
  3 1/2 qt Water                               2 ea Onions, sliced
      1 ea Onion, chopped                      1 ea Large potato, cubed
      1 T  Salt                                1 c  Spinach, chopped
    1/2 t  Thyme                               1 c  Green beans, chopped
    1/2 c  Split peas                          1 c  Green peas
      6 ea Carrots; sliced                     1 c  Lima beans
      3 c  Celery, diced                       1 c  Ketchup
      1 ea Green pepper, diced                 2 T  Parsley, chopped
      3 ea Medium tomatoes, cubed

  In  large  kettle,  cover beef with water and add chopped  onion,
  salt, thyme.   Bring to boil.   Skim fat from surface.   Add split
  peas, cover and  simmer over low heat,  3-4 hours.   Add all remaining
   ingredients. Cover and simmer 30 minutes.  Adjust seasoning.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Herbed Corn on the Cob
Categories: Vegetables Low-cal
  Servings:  4

      4 x  Corn, ears, medium                  2 T  Margarine
    1/8 t  Basil, dried                      1/8 t  Chervil, dried
    1/8 t  Thyme, dried

  PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into
  large pot of boiling water, cook corn 5 minutes until tender. In a
  small bowl, combine remaining ingredients.  In microwave, cook on high
  until butter is melted (1 - 1 1/2 minutes).  Serve corn brushed with
  herb butter.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: HERSHEY BAR PIE
Categories: Pies Desserts
  Servings:  6

      1 ea Graham cracker pie crust          1/2 c  Milk
      6 ea 1.35 oz. hershey bars w/nuts       21 ea Large marshmallows (18-24)
    1/2 pk 9 oz. whipped topping

  Place milk,candy bars and marshmallows in top pan of double
  boiler.Melt.(or just use a large pan set in a pan of boiling or
  simmering water.Chocolate will stick and burn if pan is next to the
  burner.) When melted,set out of water to cool completely.Fold topping
  into chocolate.Pour into pie crust and chill in refrigerator for at
  least 3 hours or until ready to serve.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: HONEY CRUNCH PECAN PIE
Categories: Pies Desserts
  Servings:  6

      1 x  ----------crisco c----------    1 1/3 c  All-purpose flour
    1/2 t  Salt                              1/2 c  Butter flavor shortening
      4 T  Cold water                          1 x  -------------p--------------
      4 ea Eggs,slightly beaten              1/4 c  Brown sugar,packed
    1/4 c  Granulated sugar                    1 c  White corn syrup
    1/2 t  Salt                                1 t  Vanilla extract
      1 T  Bourbon                             2 T  Butter, melted
      1 c  Chopped pecan nuts                  1 x  ----------crunch t----------
    1/3 c  Brown sugar,packed                  3 T  Butter
      3 T  Honey                           1 1/2 c  Pecan halves

  Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing
  bowl.Cut in shortening with pastry blender or 2 knives until mixture
  is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a
  ball. On lightly floured surface,roll crust into circle 1/8" thick and
  about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into
  pie plate,being careful not to stretch the dough.Fold pastry edge
  under to make double thickness around rim.Flute as desired. For
  Filling:Combine all ingredients except pecans.Mix well.Fold in chopped
  pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50
  to 55 minutes.During last 30 minutes of baking,cover edge of pastry
  shell with aluminum foil to prevent over browning. For Topping:Combine
  sugar,butter and honey in medium saucepan. Cook over medium heat until
  sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan
  halves.Stir until pecans are well coated. During last 10 minutes of
  baking,remove pie from oven;spread crunch topping evenly over
  top.Return pie to oven;bake remaining 10 to 12 minutes or until
  topping is bubbly and golden brown.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Honeymoon Sourdoughs
Categories: Breads
  Servings:  4

      1 c  Active starter                  1 1/4 c  Prepared biscuit mix
    1/2 t  Baking powder                       1 T  Cooking oil

  Mix all ingredients thoroughly and turn out onto a floured board,
  knead lightly and then roll out gently and cut into biscuits.  Brush
  lightly with melted butter or margarine.  Place of greased cookie
  sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large
  biscuits.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: HOOSIER HARVEST APPLE PIE
Categories: Pies Desserts
  Servings:  6

      1 x  -------------c--------------        2 c  All-purpose flour
      2 t  Granulated sugar                    1 t  Salt
    3/4 c  Butter flavor shortening          1/4 c  Cold water
      1 ea Small egg,lightly beaten        1 1/2 t  Apple cider vinegar
      1 x  Sugar and cinnamon                  1 x  -------------f--------------
    1/3 c  Firmly packed brown sugar         1/3 c  Granulated sugar
    1/2 t  Cinnamon                            1 T  Butter flavor shortening
      6 c  Peeled,sliced tart apples           3 T  Apple cider, fresh
      1 x  -------------g--------------        1 x  Milk
      1 x  Granulated sugar

  Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and
  salt in a bowl.Cut in butter flavor shortening,using a pastry blender
  or 2 knives until all flour is blended in to form pea size
  chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix
  lightly with a fork until dough form a ball.Divide dough in half.press
  between hands to form two 5 to 6" pancakes. Wrap in plastic or
  aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll
  dough for bottom crust into a circle.Trim 1" larger than upside down
  9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press
  into pie plate.Trim edge even with pie plate. For Filling: Combine
  brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor
  shortening with a fork until crumbs form.Toss apples with crumb
  mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll
  top crust same as bottom.Use a cookie cutter to make a cut out in the
  center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
  separately.Place on top of pie halfway through the baking time.Moisten
  edge of bottom crust.Lift top crust onto the filled pie.Press edges
  together.Cut even with the edge of pie plate.Use tiny apple cutter to
  make vents in top crust for escape of steam.Use cutter to make
  additional tiny apple cut outs from extra pastry.Brush rim with
  water.Press apple cut outs gently in place all around edges. For
  Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @
  375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last
  10 minutes,if necessary to prevent over browning.Cool until barely
  warm or to room temperature before serving.Makes one 9" pie.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hot and Spicy Shrimp
Categories: Cajun Main dish Fish
  Servings:  4

      1 lb Butter                              2 t  Fresh ground black pepper
    1/4 c  Peanut oil                          2 ea Bay leaves, crumbled
      3 ea Cloves garlic, chopped              1 T  Paprika
      2 T  Rosemary                            2 t  Lemon juice
      1 t  Chopped basil                       2 lb Raw shrimp in their shells
      1 t  Chopped thyme                       1 x  Salt
      1 t  Chopped oregano                     1 ea Small hot pepper chopped or
      2 T  Ground pepper, cayenne

  Shrimp should be of a size to number 30-35 per pound. Melt the Butter
  and Oil in a flameproof baking dish.  Add the Garlic, herbs, Peppers,
  bay leaves, Paprika, and Lemon juice, and bring to a bOil.  Turn the
  heat down and simmer 10 minutes, stirring frequently. Remove the dish
  from the heat and let the flavors marry at least 30 minutes.  This hot
  Butter Sauce can be made a day in advance and refrigerated. Preheat
  the oven to 450F.  Reheat the Sauce, add the shrimp, and cook over
  medium heat until the shrimp just turn pink, then bake in the oven
  about 30 minutes more.  Taste for seasoning, adding Salt if necessary.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Hot Cajun Mustard
Categories: Sauces Cajun Spreads
  Servings: 12

      3 t  Dijon mustard                       3 t  Flour plain white
      3 t  Mustard powder                      1 t  Horseradish grated
    1/2 t  Pepper white                        1 t  Sugar caster
    1/4 t  Salt                                5 oz Water; hot

  Combine all ingredients EXCEPT water and mix well. Then add the water,
  mix well and simmer for 2 minutes. Remove from heat and allow to cool
  to room temperature. Transfer to an air-tight jar and store sealed, in
  the refrigerator. Serve with Steak and hamburgers

-----------------------------------------------------------------------------